MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Queen of Sheba Cake
  Categories: Cakes
       Yield: 12 servings
            Cocoa-almond cake:
       1 c  Almonds; blanched, toasted
      16 ts Sugar
     1/2 c  All-purpose flour
     1/4 c  Cocoa powder
       1 ts Baking powder
       6    Eggs, separated, room temper
     1/4 ts Cream of tartar
     1/3 c  Butter, melted and cooled
            Chocolate parfait:
      12 oz Bittersweet chocolate, coars
            -ly chopped
       1 c  Milk
       8    Egg yolks, room temperature
   1 1/3 c  Sugar
       2 c  Whipping cream, well-chilled
     1/2 c  Amaretto liqueur
     1/4 c  Water
            Chocolate whipped cream:
       2 oz Bittersweet chocolate, coars
            -ly chopped
       1 c  Whipping cream, well-chilled
       4 ts Sugar
       1 ts Vanilla
            Almonds; whole, blanched
            Chocolate garnishes, optiona
   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.