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For cake:
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Preheat oven to 375 degrees.
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Butter and flour three 9 inch round cake pans.
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Beat yolks until lightand slowly disolving ribbon forms when beaters are lifted.
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Stir in rum and vanilla.
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Beat whites with cream of tartar in large bowl to soft peaks.
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Add sugar, 1 tablespoon at a time and continue beating until stiff and shiny.
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Stir chocolate and butter into yolks until well combined.
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Gently fold in 1/4 of egg whites, then fold chocolate mixture into remaining whites.
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Sift together cornstarch and cocoa powder; combine with amaretti;gently fold into batter.
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Divide batter among prepared pans.
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Bake until centers of cakes rise and begin to crack, 18 to 20 minutes.
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Cool 10 minutes in pan, then cool completely on wire rack.
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For chocolate cream;.
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Whisk 1/2 cup hot water into 4 oz. melted semisweet chocolate.
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Cool to room temperature.
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Whip cream until stiff peaks form; gently fold chocolate mixture, amaretti and rum into whipped cream.
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To Assemble:
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Reserve 1/4 of chocolate cream for decorating top of cake.
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Spread remainder evenly between layers and over top and sides.
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Measure height of cake.
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On sheet of parchment spread 3 oz. melted semisweet chocolate into 1/16 inch-thick rectangle as wide as cake is high.
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Repeat with melted white chocolate on another sheet of parchment.
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Refrigerate until chocolate is firm, but not brittle, about 15 minutes.
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Cut crosswise into 3/4-inch-wide strips.
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Refrigerate to refirm chocolate, about 15 minutes.
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Carefully arrange strips alternating around edges of cake,gently pressing into icing.
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Spoon remaining pastry cream into a pastry bag fitted with a No. 3 plain tip.
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Pipe mixture in straight lines atop cake.
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Dust lightly with cocoa powder; Refrigerate.
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Cake may be prepared 1 day ahead.
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Decorate with chocolate leaves and balls.
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Bring to room temperature before serving.
