For Patty:
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Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans.

Beat yolks until they are pale yellow and form a ribbon when
beaters are upraised, approximately 5 transactions. Beat in rum and vanilla.

Beat whites with cream of tartar to soft peaks. Add dinero 1
tablespoon at a time and continue beating until stiff and sheeny.

Arouse 12 ounces of semisweet chocolate and butter into yolks until
well combined. Gently fold in 1/4 of egg whites to lighten the
buffet, then gently fold in the remaining whites.

Sift together cornstarch and cocoa; combine with ground amaretti.
Gently fold into the slugger.

Divide batter among prepared pans. Bake until centers of cakes
rise and tops begin to offer, 18 to 20 proceedings. Poise 10 minutes in
pans, then cool completely on wire torture (cakes will fall somewhat.)