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1
Place the heavy cream in a small saucepan and bring to a simmer.
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2
Place the semisweet chocolate in a small heatproof bowl.
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3
Place the white chocolate in a separate small heatproof bowl.
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4
When the cream has come to a simmer, pour 3/4 cup of the hot cream over the semisweet chocolate and let sit for 1 minute, undisturbed.
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5
Pour the remaining hot cream over the white chocolate and allow to sit for 1 minute.
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6
Whisk the semisweet chocolate-cream mixture until smooth.
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7
Repeat with the white chocolate mixture.
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8
Cover both bowls loosely with plastic wrap and transfer to the refrigerator.
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9
Chill, stirring occasionally, until both mixtures have cooled and thickened but are still pourable.
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10
One at a time, beat each mixture with an electric mixer until soft peaks form.
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11
Do not overbeat the mixture should appear smooth, glossy, and just barely stiff, not clumpy or dry.
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12
Lightly grease a 3 by 5-inch individual loaf pan or small rectangular terrine and line with plastic wrap.
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13
Carefully spoon half of the semisweet chocolate mixture into the bottom of the pan, smoothing the mixture into the corners.
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14
Trim two of the pound cake slices so that together they form 1 layer that precisely fits the size of the pan and press lightly onto the top of the chocolate mixture.
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15
Brush the cake with some of the Amaretto.
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16
Spoon all of the white chocolate mixture carefully into the pan and use a spoon or spatula to smooth the top and force mixture into the corners.
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17
Top with a layer of pound cake as before and brush with some of the Amaretto.
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18
Spoon the remaining semisweet chocolate onto the top and smooth as before.
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19
Top with another layer of pound cake and brush with Amaretto.
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20
Bring the extra plastic wrap up over the sides of the pan and cover the top of the pave.
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21
Press lightly to compact slightly.
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22
Transfer to the refrigerator until thoroughly chilled, at least 3 hours or up to overnight.
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23
When ready to serve the pave, gently remove from the pan by grasping the plastic wrap and pulling upward.
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24
Transfer to a small serving plate and set upright so that the narrower edge is now on top.
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25
Using a warm knife, slice the pave into 1/2-inch slices and divide between serving plates.
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26
Spoon the Amaretto Creme Anglaise over and around the pave and garnish with chocolate curls or a sprig of fresh mint, as desired.
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27
Serve immediately.
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28
2/3 cup heavy cream
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29
1 large egg yolk
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30
1 1/2 tablespoons sugar
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31
2 tablespoons Amaretto liqueur
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32
Prepare an ice bath by filling a medium metal bowl with ice and water.
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33
Place the cream in a small saucepan and bring to a simmer over medium heat.
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34
Remove from the heat.
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35
In a small bowl, beat the egg yolk and sugar until pale and thick, about 1 minute.
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36
Slowly drizzle in the hot cream, whisking constantly.
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37
Return the mixture to the pan and, stirring constantly, cook over medium heat until the sauce thickens and coats the back of a spoon.
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38
Remove from the heat and add the Amaretto.
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39
Strain through a fine mesh sieve into a clean bowl and place in an ice bath, stirring until cool.
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40
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming, and refrigerate until well chilled, about 2 hours.
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41
Serve cold.
