INGREDIENTS

INSTRUCTIONS

For chocolate leaves, brush melted chocolate on undersides of holly or
lemon leaves; refrigerate until firm, carefully peel off leaves.  For
Cake: =========  Preheat oven to 375 F. Butter and flour 3 9-inch round
cake pans.  Beat yolks until they are pale yellow and form a ribbon
when beaters  are lifted, about 5 minutes.  Beat in rum and vanilla.
Beat whites with cream of tartar to soft peaks.  Add sugar 1
tablespoon at a time and continue beating until stiff and shiny.  Stir
12 ounces of semisweet chocolate and butter into yolks until well
combined.  Gently fold in 1/4 of egg whites to lighten the batter,
then gently fold in the remaining whites.  Sift together cornstarch and
cocoa; combine with ground amaretti.,  Gently fold into the batter.
Divide batter among prepared pans.  Bake until centers of cakes rise
and tops begin to crack, 18 to 20 minutes.  Cool 10 minutes in pans,
then cool completely on wire rack (cakes will fall slightly.)  For
Chocolate Cream: ====================  Whisk together 4 ounces of
semisweet chocolate and hot water; cool to  room temperature.  Whip
cream until nearly stiff.  Gently fold  chocolate mixture and rum into
whipped cream.  To Assemble: ============  Set aside 1/4 of the
chocolate cream for decorating the top of the  cake. Spread remainder
evenly between the 3 layers, stacking them  neatly, then spread over
the reserved cream over the top and sides.  Measure height of the cake.
On a sheet of parchment or waxed paper,  spread 3 ounces melted
semisweet chocolate into rectangle  1/16-inch-thick and as wide as the
cake is high.  Repeat with melted  white chocolate on another sheet of
parchment.  Refrigerate until  chocolate is firm but not brittle, about
15 minutes.  Cut chocolate  crosswise into 3/4-inch-wide strips.
Refrigerate to refirm chocolate,  about 15 minutes.  Carefully arrange
strips alternately around edges of cake, gently  pressing into icing.
Spoon reserved chocolate cream into pastry bag  fitted with a no.  3
round tip.  Pipe mixture into straight lines  atop the cake. Dust
lightly with cocoa;' refrigerate.  Garnish with  chocolate leaves.
Bring to room temperature before serving.  Source:  New York's Master
Chefs, Bon Appetit Magazine  :  Written by Richard Sax, Photographs by
Nancy McFarland  :  The Knapp Press, Los Angeles, 1985  Chef:  Seppi
Renggli, The Four Seasons Restaurant, New York  Owners:  Tom Margittai,
and Paul Kovi Pastry:  Bruno Comin  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 386
Calories From Fat: 224
Total Fat: 26.7g
Cholesterol: 42.6mg
Sodium: 14.1mg
Potassium: 41.7mg
Carbohydrates: 39.9g
Fiber: 3g
Sugar: 8.4g
Protein: 2.5g