bruno's chocolate cake with chocolate cream

How To Make bruno's chocolate cake with chocolate cream

• Step 1
  Preheat oven to 375.
• Step 2
  Butter and flour 3 9-inch round cake pans.
• Step 3
  Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.
• Step 4
  Beat in rum and vanilla.
• Step 5
  Beat whites with cream of tartar to soft peaks.
• Step 6
  Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.
• Step 7
  Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.
• Step 8
  Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.
• Step 9
  Sift together cornstarch and cocoa; combine with ground amaretti.
• Step 10
  Gently fold into the batter.
• Step 11
  Divide batter among prepared pans.
• Step 12
  Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.
• Step 13
  Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.)
• Step 14
  For Chocolate Cream: Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature.
• Step 15
  Whip cream until nearly stiff.
• Step 16
  Gently fold chocolate mixture and rum into whipped cream.
• Step 17
  To Assemble: set aside 1/4 of the chocolate cream for decorating the top of the cake.
• Step 18
  Spread remainder evenly between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides.
• Step 19
  Measure height of the cake.
• Step 20
  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.
• Step 21
  Repeat with melted white chocolate on another sheet of parchment.
• Step 22
  Refrigerate until chocolate is firm but not brittle, about 15 minutes.
• Step 23
  Cut chocolate crosswise into 3/4-inch-wide strips.
• Step 24
  Refrigerate to refirm chocolate, about 15 minutes.
• Step 25
  Carefully arrange strips alternately around edges of cake, gently pressing into icing.
• Step 26
  Spoon reserved chocolate cream into pastry bag fitted with a number 3 round tip.
• Step 27
  Pipe mixture into straight lines atop the cake.
• Step 28
  Dust lightly with cocoa; refrigerate.
• Step 29
  Garnish with chocolate leaves. (For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves.)
• Step 30
  Bring to room temperature before serving.
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