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Ingredients

• 1/2 c. Blanched whole almonds, toasted
• 3/4 c. Plus 3 Tbsp. cake flour
• 2 tsp Baking pwdr
• 8 Tbsp. (1 stick) unsalted butter, softened
• 3/4 c. Granulated sugar, divided
• 6 lrg Large eggs, separated (at room temperature)
• 1 tsp Vanilla extract
• 6 ounce Bittersweet chocolate, finely minced
• 1/2 c. Water
• 1/3 c. Granulated sugar
• 3 Tbsp. Kirsch
• 1 1/2 c. Heavy cream
• 1/4 c. White creme de cocoa
• 1 env unflavored powdered gelatin
• 12 ounce White chocolate, coarsely minced
• 1 c. Lowfat milk
• 1 Tbsp. Vanilla extract
• 8 ounce White chocolate, grated
• 3/4 c. Morello cherry jam, divided
• 1 1/2 c. Heavy cream
• 3 Tbsp. Granulated sugar
• 1 Tbsp. Kirsch
• 4 ounce Bittersweet chocolate, grated, for garnish

Description

YIELD: 12 Servings DIFFICULTY:** PREPARATION: 2 1/2 Hrs Plus Baking, Cooling, And Chilling Times. Make The Chocolate Chip Spongecake:1.Position A Rack In The Center Of The Oven And…

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