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1
Preheat oven.
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2
Line jelly roll pan with parchment; butter parchment.
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3
Beat yolks, 3/4 cup sugar, vanilla and salt with electric mixer until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
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4
Beat whites with cream of tartar in another large bowl until soft peaks form.
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5
Fold 13 of whites into yolks to lighten; spoon remaining whites atop yolks.
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6
Sift on cocoa and fold until just combined.
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7
Spread in prepared pan.
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8
Bake until springy to touch, about 25 minutes.
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9
Meanwhile, if almond paste is dry or crumbly, combine in processor with 1 tablespoon amaretto.
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10
Blend until soft enough to roll out, adding more amaretto by teaspoons if necessary.
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11
Roll almond paste out between 2 sheets of waxed paper into 9x14-inch rectangle.
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12
Refrigerate.
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13
Dust kitchen towel with powdered sugar.
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14
Turn cake out onto towel; remove paper.
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15
Trim 1/2 inch off edges of cake.
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16
Place almond paste on hot cake.
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17
Roll cake up jelly roll fashion, starting at one long side.
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18
Cool completely.
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19
Pour 3/4 cup amaretto into pie plate.
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20
Cut cake into 13 inch-thick slices.
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21
Dip one side of each slice briefly into amaretto.
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22
Cover bottom of 10-inch springform pan with some of cake slices dipped side down, working from edge to center and arranging open ends of slices facing in same direction.
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23
Press very firmly to secure slices.
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24
Place remaining slices upright against sides of pan; press firmly to secure.
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25
Refrigerate while preparing filling.
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26
Melt chocolate and butter in top of double boiler over barely simmering water, stirring until smooth.
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27
Transfer to large bowl.
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28
Immediately add 1 quart cream in 3 additions, gently folding just until combined; do not beat.
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29
Pour into cake-lined pan.
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30
Cover and refrigerate overnight.
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31
Cut edges of cake even with filling if necessary.
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32
Invert cake onto serving platter.
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33
Let stand at room temperature 20 minutes.
