Chocolate Amaretto Mousse Cake

Preheat the oven to 375 degrees F. Grease a deep 6 1/2-inch square cake pan and line with baking parchment.

Combine the chocolate, marzipan and milk in a saucepan and heat gently without boiling, Stirring until smooth.

Sift the flour into a bowl and add the chocolate mixture and egg yolks, beating until evenly mixed. Whisk the egg whites in a clean grease free bowl until still enough to hold firm peaks. Whisk in the sugar gradually. Stir about 1 tablespoon of the whites into the chocolate mixture to lighten it, then fold in the rest.

Spoon the mixture into the pan, spreading it evenly. Bake for 45 to 50 minutes, until springy and firm to the touch. Let cool on a wire rack.

To make the mousse filling, melt the chocolate with the butter in a small saucepan over low heat, then remove from the heat and beat in the egg yolks and Amaretto. Whisk the egg whites in a clean, grease free bowl until stiff, then fold into the chocolate mixture.

Slice the cold cake in half across the middle to make two even layers. return one half to the clean cake pan and pour the chocolate mousse over it. Top with the second layer of cake and press down lightly. Chill until set.

Turn the cake out onto a serving plate. let the chocolate ganache soften to room temperature, then beat it to a soft spreading consistency. Spread the chocolate ganache over the top and sides of the cake, then press the almonds over the sides. Served chilled.

For Ganache: Melt the chocolate with the cream in a saucepan over low heat. Pour into a bowl, let cool, then whisk until the mixture begins to hold its shape.