| 1 | Position rack in center of oven and preheat to 350 degrees. |
| 2 | Cover bases of two 9" springform pans with foil, then attach sides. |
| 3 | Finely grind almonds with 4 tbsp sugar. |
| 4 | Sift flour, cocoa, baking powder into a small bowl. |
| 5 | Stir in almond mixture. |
| 6 | Beat yolks and 8 tbsp sugar using electric mixer until slowly dissolving ribbons form when beaters are lifted, about 6 minutes. |
| 7 | Beat whites in another bowl, with cream of tartar until stiff but not dry. |
| 8 | Gradually, add remaining 4 tbsp of sugar and beat until whites are stiff and shiny. |
| 9 | Fold 1/3 of almond/cocoa mixture into yolks, then 1/3 of egg whites. |
| 10 | Repeat twice, folding in melted butter just before final 1/3 of whites is incorporated. |
| 11 | Spoon ?of batter into each pan, smoothing surface with spatula. |
| 12 | Bake until tester inserted in center of cake comes out dry, about 20 minutes. |
| 13 | Cool in pans on rack 5 minutes. |
| 14 | Invert onto rack and cool cakes completely. |
| 15 | Melt chocolate in top of double boiler over hot, but not boiling water. |
| 16 | Bring milk to simmer in heavy medium saucepan over low heat. |
| 17 | Whisk yolks and sugar in bowl until smooth. |
| 18 | Gradually, whisk in hot milk, return to saucepan. |
| 19 | Stir over low heat until mixture leaves path on back of spoon when finger is drawn across it, about 5 to 7 minutes. |
| 20 | Do not boil. |
| 21 | Gradually, whisk custard into chocolate until smooth. |
| 22 | Cool completely, stirring occasionally. |
| 23 | Whip cream to soft peaks. |
| 24 | Fold into cooled chocolate mixture in 3 batches. |
| 25 | To assemble, cut each cake into 2 layers, using a serrated knife. |
| 26 | Set one layer, cut side up in the 9" springform pan. |
| 27 | Combine liqueur and water. |
| 28 | Brush 4 tbsp onto cake in pan. |
| 29 | Spoon ?of chocolate parfait over cake, spreading to edge. |
| 30 | Top with second layer, cut side up. |
| 31 | Repeat with liqueur and parfait. |
| 32 | Add third layer and repeat. |
| 33 | Add forth layer and repeat, smoothing top of parfait with a spatula. |
| 34 | Cover and freeze until firm, at least 4 hours. |
| 35 | Remove pan sides. |
| 36 | Refrigerate cake while preparing cream. |
| 37 | Melt chocolate in double boiler over hot, but not boiling water. |
| 38 | Stir until smooth. |
| 39 | Remove from over water. |
| 40 | Whip cream with sugar and vanilla to stiff peaks. |
| 41 | Whisk in chocolate. |
| 42 | Spoon mixture into a pastry bag fitted with medium star tip. |
| 43 | Set cake on serving platter. |
| 44 | Pipe decorative whipped cream rosettes around edge of cake. |
| 45 | Set almonds in rosettes. |
| 46 | Mayalso use chocolate leaves or curls as garnish. |
