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1
Simmer cream and sugar in medium saucepan, stirring to dissolve sugar.
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2
Add chocolate; whisk until smooth.
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3
Chill until just spreadable, about 6 hours.
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4
Preheat oven to 350F.
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5
Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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6
Line bottoms with parchment paper; dust pans with flour.
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7
Whisk flour, baking powder, and salt in bowl.
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8
Using heavy-duty mixer, blend brown sugar and butter in large bowl.
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9
Beat in almond paste 1 piece at a time, then beat until smooth.
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10
Add eggs 1 at a time, beating well after each addition.
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11
Beat in extracts.
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12
Fold in dry ingredients.
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13
Divide batter among pans; smooth tops.
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14
Bake cakes until tester inserted into centers comes out clean, about 25 minutes.
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15
Cool cakes in pans on rack.
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16
Line baking sheet with foil.
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17
Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
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18
Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally.
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19
Mix in nuts.
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20
Pour onto foil; cool.
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21
Peel foil off praline.
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22
Chop praline coarsely.
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23
DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.
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24
Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).
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25
Run knife around pan sides to loosen cakes.
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26
Turn cakes out; peel off paper.
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27
Place 1 cake layer on platter.
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28
Spread half of ganache over; sprinkle with 1/4 cup praline.
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29
Top with second cake layer.
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30
Spread remaining ganache over; sprinkle with 1/4 cup praline.
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31
Top with third cake layer.
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32
Spread frosting over top and sides of cake.
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33
DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill.
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34
Store remaining praline airtight at room temperature.
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35
Line baking sheet with foil.
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36
Melt chocolate in small bowl set over saucepan of simmering water.
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37
Stir until smooth.
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38
Remove from over water.
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39
Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots).
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40
Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.
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41
Press praline around bottom 2 inches of cake; sprinkle more atop.
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42
Peel foil off bark; break into pieces.
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43
Press edges into frosting atop cake.
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44
Remelt 1 tablespoon chocolate over simmering water, stirring often.
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45
Using spoon, drizzle chocolate over cake.
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46
DO AHEAD Chill up to 4 hours.
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47
Serve cold or at room temperature.
