Bruno'S Chocolate Cake - cooking recipe

Ingredients

Cake
9 eggs, separated, room temperature
1 tablespoon dark rum
1/4 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 cup sugar
12 ounces semisweet chocolate, melted
6 tablespoons unsalted butter, melted (3/4 stick)
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
2 1/2 ounces amaretti, finely ground (Italian macaroons)
Chocolate Cream
1/2 cup hot water
4 ounces semisweet chocolate, melted
2 cups whipping cream
1 ounce amaretti, finely ground
2 tablespoons dark rum
3 ounces semisweet chocolate, melted
3 ounces white chocolate, melted
unsweetened cocoa powder, to decorate
chocolate leaves, to decorate
chocolate, balls (small)

Preparation

For cake:
Preheat oven to 375 degrees.
Butter and flour three 9 inch round cake pans.
Beat yolks until lightand slowly disolving ribbon forms when beaters are lifted.
Stir in rum and vanilla.
Beat whites with cream of tartar in large bowl to soft peaks.
Add sugar, 1 tablespoon at a time and continue beating until stiff and shiny.
Stir chocolate and butter into yolks until well combined.
Gently fold in 1/4 of egg whites, then fold chocolate mixture into remaining whites.
Sift together cornstarch and cocoa powder; combine with amaretti;gently fold into batter.
Divide batter among prepared pans.
Bake until centers of cakes rise and begin to crack, 18 to 20 minutes.
Cool 10 minutes in pan, then cool completely on wire rack.
For chocolate cream;.
Whisk 1/2 cup hot water into 4 oz. melted semisweet chocolate.
Cool to room temperature.
Whip cream until stiff peaks form; gently fold chocolate mixture, amaretti and rum into whipped cream.
To Assemble:
Reserve 1/4 of chocolate cream for decorating top of cake.
Spread remainder evenly between layers and over top and sides.
Measure height of cake.
On sheet of parchment spread 3 oz. melted semisweet chocolate into 1/16 inch-thick rectangle as wide as 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 crosswise into 3/4-inch-wide strips.
Refrigerate to refirm chocolate, about 15 minutes.
Carefully arrange strips alternating around edges of cake,gently pressing into icing.
Spoon remaining pastry cream into a pastry bag fitted with a No. 3 plain tip.
Pipe mixture in straight lines atop cake.
Dust lightly with cocoa powder; Refrigerate.
Cake may be prepared 1 day ahead.
Decorate with chocolate leaves and balls.
Bring to room temperature before serving.