GENOISE:

10 oz. sifted all-purpose flour
10 oz. sugar
3 oz. melted butter
10 whole eggs
1 tsp. almond extract

Place the eggs and sugar in mixing bowl and beat it over a pot of hot water. Beat well until mixture is slightly pale or barely lukewarm. Continue beating with the machine at high speed until it forms a ribbon or is three times its volume.

Fold in the flour. After all the flour has been folded in, add the melted butter and almond extract. Pour into a 10-inch springform pan. Bake at 350 degrees for 40 minutes. Cake is done when an inserted knife comes out clean. Let it cool completely. Then slice in three equal layers.

GANACHE CREAM:

1 lb. semi-sweet chocolate chips
1 1/2 c. heavy cream
4 oz. sweet butter, softened
2 lb. strawberries
1/2 c. Amaretto
6 oz. sliced toasted almonds

Bring the heavy cream to a boil. Remove the pot from the heat and add chocolate chips, whisking thoroughly until all chocolate is melted. Continue beating until mixture is light, fluffy, and smooth. Add butter to chocolate mixture, beating vigorously. Add 2 tablespoons Amaretto. Refrigerate ganache cream for 2 hours before using.

Before spreading on cake, beat again. Sprinkle some of the Amaretto on the first layer of cake. Spread a layer of ganache cream and lace with sliced strawberries. Top it with another layer of cake and proceed as with previous layer.

Top with last layer, spreading ganache cream evenly on top and sides. Then garnish the cake with the almonds on the sides. Pipe some of the remaining ganache cream on top and sprinkle with the remaining almonds. Refrigerate 2 hours before serving. Serves 12-14.