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1
Position rack in center of oven and preheat to 350F (180C).
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2
Cover bases of two 9 inch springform pans with foil, then attach sides.
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3
Finely grind almonds with 4 tbsp sugar.
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4
Sift flour, cocoa, baking powder into a small bowl.
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5
Stir in almond mixture.
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6
Beat yolks and 8 tbsp sugar using electric mixer until slowly dissolving ribbons form when beaters are lifted, about 6 minutes.
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7
Beat whites in another bowl, with cream of tartar until stiff but not dry.
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8
Gradually, add remaining 4 tbsp of sugar and beat until whites are stiff and shiny.
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9
Fold 13 of almond/cocoa mixture into yolks, then 13 of egg whites.
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10
Repeat twice, folding in melted butter just before final 13 of whites is incorporated.
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11
Spoon 1/2 of batter into each pan, smoothing surface with spatula.
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12
Bake until tester inserted in center of cake comes out dry, about 20 minutes.
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13
Cool in pans on rack 5 minutes.
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14
Invert onto rack and cool cakes completely.
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15
Melt chocolate in top of double boiler over hot, but not boiling water.
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16
Bring milk to simmer in heavy medium saucepan over low heat.
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17
Whisk yolks and sugar in bowl until smooth.
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18
Gradually, whisk in hot milk, return to saucepan.
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19
Stir over low heat until mixture leaves path on back of spoon when finger is drawn across it, about 5 to 7 minutes.
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20
Do Not Boil.
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21
Gradually, whisk custard into chocolate until smooth.
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22
Cool completely, stirring occasionally.
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23
Whip cream to soft peaks.
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24
Fold into cooled chocolate mixture in 3 batches.
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25
To assemble, cut each cake into 2 layers, using a serrated knife.
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26
Combine liqueur and water.
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27
Brush 4 tbsp onto cake in pan.
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28
Spoon 1/4 of chocolate parfait over cake, spreading to edge.
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29
Top with second layer, cut side up.
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30
Repeat with liqueur and parfait.
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31
Add third layer and repeat.
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32
Add forth layer and repeat, smoothing top of parfait with a Cover and freeze until firm, at least 4 hours.
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33
Remove pan sides.
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34
Refrigerate cake while preparing cream.
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35
Melt chocolate in double boiler over hot, but not boiling water.
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36
Stir until smooth.
