INGREDIENTS

INSTRUCTIONS

Position rack in center of oven and preheat to 350 degrees. Cover
bases of two 9" springform pans with foil, then attach sides. Finely
grind almonds with 4 tbsp sugar. Sift flour, cocoa, baking powder  into
a small bowl. Stir in almond mixture. Beat yolks and 8 tbsp  sugar
using electric mixer until slowly dissolving ribbons form when  beaters
are lifted, about 6 minutes. Beat whites in another bowl,  with cream
of tartar until stiff but not dry. Gradually, add  remaining 4 tbsp of
sugar and beat until whites are stiff and shiny.  Fold 1/3 of
almond/cocoa mixture into yolks, then 1/3 of egg whites.  Repeat twice,
folding in melted butter just before final 1/3 of  whites is
incorporated. Spoon 1/2 of batter into each pan, smoothing  surface
with spatula. Bake until tester inserted in center of cake  comes out
dry, about 20 minutes. Cool in pans on rack 5 minutes.  Invert onto
rack and cool cakes completely. Melt chocolate in top of  double boiler
over hot, but not boiling water. Bring milk to simmer  in heavy medium
saucepan over low heat. Whisk yolks and sugar in bowl  until smooth.
Gradually, whisk in hot milk, return to saucepan. Stir  over low heat
until mixture leaves path on back of spoon when finger  is drawn across
it, about 5 to 7 minutes. Do Not Boil. Gradually,  whisk custard into
chocolate until smooth. Cool completely, stirring  occasionally. Whip
cream to soft peaks. Fold into cooled chocolate  mixture in 3 batches.
To assemble, cut each cake into 2 layers, using  a serrated knife. Set
one layer, cut side up in the 9" springform  pan. Combine liqueur and
water. Brush 4 tbsp onto cake in pan. Spoon  1/4 of chocolate parfait
over cake, spreading to edge. Top with  second layer, cut side up.
Repeat with liqueur and parfait. Add third  layer and repeat. Add forth
layer and repeat, smoothing top of  parfait with a spatula. Cover and
freeze until firm, at least 4  hours. Remove pan sides. Refrigerate
cake while preparing cream. Melt  chocolate in double boiler over hot,
but not boiling water. Stir  until smooth. Remove from over water. Whip
cream with sugar and  vanilla to stiff peaks. Whisk in chocolate. Spoon
mixture into a  pastry bag fitted with medium star tip. Set cake on
serving platter.  Pipe decorative whipped cream rosettes around edge of
cake. Set  almonds in rosettes. Mayalso use chocolate leaves or curls
as garnish.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 565
Calories From Fat: 308
Total Fat: 35.2g
Cholesterol: 248.3mg
Sodium: 130.2mg
Potassium: 371.6mg
Carbohydrates: 39.9g
Fiber: 2g
Sugar: 31.5g
Protein: 24.8g