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1
Position a rack in the lower third of an oven and preheat to 350u00b0F
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2
Grease a Mary Ann cake pan and dust with cocoa powder.
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3
TO MAKE THE CAKE:
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4
Over a sheet of waxed paper, sift together the flour, salt and baking soda; set aside.
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5
In a large bowl, whisk together the 3/4 cup cocoa, the sugar, the Amaretto and boiling water.
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6
Set aside.
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7
In a small bowl, whisk together the butter, eggs and vanilla.
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8
Pour into the cocoa mixture and whisk to combine.
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9
Whisk in the flour mixture in two additions.
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10
Pour the batter through a fine-mesh sieve into the prepared pan and stir in the chocolate chips.
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11
Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes.
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12
Transfer the pan to a wire rack and let cool for 15 minutes.
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13
Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan.
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14
Let cool completely, about 1 hour.
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15
TO MAKE THE GANACHE:
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16
Put the chocolate in a small bowl.
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17
In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan.
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18
Pour the cream over the chocolate.
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19
Let stand for 1 minute, then slowly whisk until smooth.
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20
Let cool for 10 minutes before using.
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21
Pour the ganache into the well of the cake.
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22
Using an offset spatula, spread evenly.
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23
Sprinkle the almonds in a 1-inch-wide band around the outside edge of the ganache.
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24
Refrigerate the cake for at least 30 minutes to set the ganache.
