COCOA ALMOND CAKE:

1/2 c. blanched almonds, toasted
8 tbsp. sugar
1/4 c. all-purpose flour
2 tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
3 eggs, separated, room temperature
Pinch of cream of tartar
1/4 c. (1/2 stick) unsalted butter, melted & cooled

Preheat oven to 350 degrees. Cover base of 9" springform pan with foil and then attach sides. Butter and flour foil and pan sides.

Finely grind almonds with 2 tablespoons sugar in processor. Sift flour, cocoa and baking powder into small bowl. Stir in almond mixture. Beat yolks and 4 tablespoons sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Beat whites with cream of tartar in another bowl until stiff, but not dry. Gradually add remaining 2 tablespoons of sugar and beat until whites are stiff and shiny. Fold 1/3 of almond-cocoa mixture into yolks, then 1/3 of whites. Repeat twice, folding in butter just before final 1/3 of whites is incorporated.

Spoon batter into prepared pan, smoothing surface. Bake until tester inserted into center of cake comes out dry, about 20 minutes. Cool in pan on rack 5 minutes. Invert onto rack and cool completely.

PARFAIT:

6 oz. semi-sweet chocolate, coarsely chopped
1/2 c. milk
4 eggs, room temperature
2/3 c. sugar
1 c. whipping cream, well chilled

Melt chocolate. Bring milk to simmer in a heavy, medium saucepan over low heat. Whisk yolks and sugar in bowl until smooth. Gradually whisk in hot milk; return to saucepan. Stir over low heat until mixture leaves path on back of spoon when finger is drawn across, about 5 minutes. DO NOT BOIL. Gradually whisk custard into chocolate until smooth. Cool completely, stirring occasionally. (This step may be prepared in the microwave, following manufacturer's guidelines for preparing custard. Remember to take the quantity into consideration also.)

Whip cream to soft peaks. Fold into chocolate mixture in 3 batches.

TO ASSEMBLE: Cut cake into 2 layers. Set bottom layer cut side up in 9" springform pan. Spoon half of chocolate parfait over spreading to edge of cake. Top with second layer, cut side up. Spread with remaining parfait. Cover and freeze until firm, at least 4 hours.

Remove pan sides. Refrigerate cake while preparing cream, if desired. If not, cut and serve.

CHOCOLATE WHIPPED CREAM:

1 oz. semi-sweet chocolate, coarsely chopped
1/2 c. whipping cream, well chilled
2 tsp. sugar
1/2 tsp. vanilla
7 whole blanched almonds

Melt chocolate. Stir until smooth. Whip cream with sugar and vanilla to stiff peaks. Whisk in chocolate. Spoon mixture into pastry bag fitted with medium star tip. Set cake on platter. Pipe 12 rosettes of chocolate cream around top edge of cake and 1 large rosette in center. Set almond on alternate rosettes and in center. Serve immediately.