Instructions

MAKE THE ALMOND-BASED CHOCOLATE CAKE LAYERS:
Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together all-purpose flour, almond flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together eggs, milk, oil, vanilla extract, and almond extract.
Add wet ingredients to dry ingredients and mix until just combined.
Stir in hot coffee or water - the batter will be thin. This creates layers that will stack for spectacular height.
Divide batter evenly among the three prepared pans.
Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

MAKE THE CHERRY COMPOTE:
In a medium saucepan, combine cherries, sugar, and lemon juice.
Cook over medium heat until cherries release their juices and begin to break down, about 10 minutes.
Stir in cornstarch slurry and cook until thickened, about 2 more minutes.
Remove from heat and stir in almond extract and salt.
When Paul asked is it going to taste of cherry or chocolate, Dana hoped both would shine through. The cherry flavor should be beautiful as Prue praised.
Let cool completely, then refrigerate.

MAKE THE STABILIZED WHITE CHOCOLATE MASCARPONE BUTTERCREAM:
Melt white chocolate in a heatproof bowl over simmering water. Let cool to lukewarm.
CRITICAL FIX for Prue's feedback: The cherry and mascarpone filling was a bit weak. If you'd had overnight to set it would have been better.
Bloom gelatin in 1/4 cup cold water for 5 minutes, then heat gently until dissolved. Let cool slightly.
In a stand mixer, beat butter until fluffy, about 3 minutes.
Add cooled melted white chocolate and beat until combined.
Add cold mascarpone and beat on low speed until just incorporated (don't overbeat or it will become grainy).
Gradually add powdered sugar, beating on low speed.
Add vanilla extract and the cooled gelatin mixture. Beat until smooth.
If too thick, add heavy cream 1 tablespoon at a time.
The gelatin will help the filling set firm, preventing the weak consistency Prue noted.

MAKE THE CANDIED ALMONDS:
Line a baking sheet with parchment paper.
In a large skillet, combine almonds, sugar, water, and salt.
Cook over medium heat, stirring constantly, until sugar crystallizes and coats nuts, about 8-10 minutes.
Add butter and continue stirring until nuts are glossy and caramelized.
Spread on prepared sheet and let cool completely.
Once cool, roughly chop some for filling and leave some whole for decoration.

ASSEMBLE THE TORTE (PREFERABLY NIGHT BEFORE SERVING):
Place first cake layer on serving plate or cake board.
Pipe or spread a border of buttercream around the edge to create a dam.
Fill center with cherry compote (about 1/2 cup).
Spread a layer of buttercream over the cherries.
Sprinkle with chopped candied almonds.
Place second cake layer on top and repeat the filling process.
Top with third cake layer.
Following Prue's suggestion: If you'd had overnight to set it would have been better - refrigerate overnight for firmest filling.
Apply a thin crumb coat of buttercream over entire cake. Refrigerate 30 minutes.
Apply final layer of buttercream, smoothing with offset spatula or bench scraper.

DECORATE:
Creating the spectacular height Prue loved.
Create decorative swirls or texture with buttercream.
Arrange whole candied almonds around the base and top of the cake.
Top with fresh cherries.
Add white chocolate curls or shavings.
Dust lightly with powdered sugar.
Refrigerate until ready to serve (ideally overnight).

SERVE:
Let cake sit at room temperature for 15-20 minutes before slicing for easier cutting.
When properly set, the knife should drop through beautifully as Paul praised: oh the knife drops through oh lovely.