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* For chocolate leaves, brush melted chocolate on undersides of holly or possibly lemon leaves; chill till hard, carefully peel off leaves.
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For Cake:Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans.
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Beat yolks till they are pale yellow and form a ribbon when beaters are lifted, about 5 min.
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Beat in rum and vanilla.
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Beat whites with cream of tartar to soft peaks.
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Add in sugar 1 Tbsp.
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at a time and continue beating till stiff and shiny.
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Stir 12 ounces of semisweet chocolate and butter into yolks till well combined.
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Gently mix in 1/4 of egg whites to lighten the batter, then gently mix in the remaining whites.
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Sift together cornstarch and cocoa; combine with grnd amaretti., Gently fold into the batter.
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Divide batter among prepared pans.
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Bake till centers of cakes rise and tops begin to crack, 18 to 20 min.
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Cold 10 min in pans, then cold completely on wire rack (cakes will fall slightly.)
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For Chocolate Cream:Whisk together 4 ounces of semisweet chocolate and warm water; cold to room temperature.
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Whip cream till nearly stiff.
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Gently fold chocolate mix and rum into whipped cream.
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To Assemble:Set aside 1/4 of the chocolate cream for decorating the top of the cake.
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Spread remainder proportionately between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides.
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Measure height of the cake.
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On a sheet of parchment or possibly waxed paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16-inch-thick and as wide as the cake is high.
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Repeat with melted white chocolate on another sheet of parchment.
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Chill till chocolate is hard but not brittle, about 15 min.
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Cut chocolate crosswise into 3/4-inch-wide strips.
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Chill to refirm chocolate, about 15 min.
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Carefully arrange strips alternately around edges of cake, gently pressing into icing.
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Spoon reserved chocolate cream into pastry bag fitted with a no.
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3 round tip.
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Pipe mix into straight lines atop the cake.
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Dust lightly with cocoa;' chill.
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Garnish with chocolate leaves.
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Bring to room temperature before serving.
