Cake
5 1/2 oz Semi-sweet chocolate
2/3 c  Hot water
1/2 c  Sugar
3/4 c  Butter or margerine
2 c  Sugar
2    Whole eggs
3    Egg yolks (reserve whites
For filling)
1 ts Vanilla
1 1/3 ts Baking powder
1 ts Salt
1 c  Cocoa powder
2 c  Flour
1 c  Milk

Preheat Oven to 350 F Pour hot water over chopped chocolate, stir
until the chocolate is melted. Add 1/2 cup of sugar and stir until
sugar is dissolved, let cool to room temp Cream together: butter, 2
cups sugar, eggs and egg yolks, and vanilla In a separate bowl sift
together dry ingredients Add dry ingredients and milk to butter
mixture in several additions, alternating between dry ingredients and
milk. Fold chocolate mixture into batter and pour into 2 prepared 8
1/2 inch round pans. Bake until the cake springs back when lightly
touched. Cool completely on racks

ALMOND TRUFFLE FILLING

8 oz semi-sweet chocolate 1/2 can sweetened condensed milk 4 Tbls.
danish thick cream (the stuff that comes in the little tin I believe
it is made by Nestle, and can be found, for some strange reason, in
the condensed milk and coffee creamer section of the grocery store) 1
oz (or so) Amaretto

Combine chocolate, milk and cream in the top of a double boiler. Heat
mixture gently until chocolate is melted and the mixture is very
smooth, use a little heat as possible to achieve this. Stir in
Amaretto. If mixture seems to thick thin with a little more cream.

MOCHA SWISS MERINGE

4 oz semi-sweet chocolate 1 Tbls. instant coffee 2 Tbls. hot water 3
egg whites (reserved from cake) 1 1/2 cups confectioners sugar 1 cup
butter softened (margerine wont work here, use butter it is really
worth it)

Melt chocolate

Dissove coffee in hot water and stir into melted chocolate (use as
little water as possible to dissolve the coffee) cool mixture to room
temperature

Beat egg whites with sugar over a pan of simmering water until thick
and smooth.

Cream butter until light coloured and fluffy. Slowly beat meringe into
creamed butter.

Fold chocolate mixture into meringue.

ASSEMBLY

Filling should be at room temp for easy spreading

Slice cakes into two layers Drizzle each layer with Amaretto Spread
the first layer with half of the Meringe Spread Second Layer with
truffle mixture Spread third layer with remaining Meringe Top with
last layer

Chill assembled cake until the layers are firm.

CHOCOLATE GLAZE (just in case you dont have enough chocolate yet) 3/4
cup cream (I used remaining thick cream, topped up with some milk)
1/4 cup butter 7 oz chocolate

In a heavy sauce pan, bring cream and butter just to a boil Pour hot
cream over broken chocolate and let sit for a few minutes Stir
mixture with wisk until combined. The result should be smooth and
glossy. You may want to decrease the amount of glaze you make I found
this to be a little to much.

Set Cake on rack over a cookie sheet. Pour glaze overtop and let it
run down the sides of the cake. Use a metal spatula to smooth glaze if
necessary

Store cake in a cool place.

This Cake is deadly, I would guess you could serve at least sixteen
people (personally i could only eat a few bites, but then again I
really am not a sweets person, my tastes run more to BBQ chips 🙂 )