Step 1

In a double boiler combine the egg yolks, sugar, and salt using a whisk.

Step 2

Place the double boiler over a pot of simmering water and continue whisking the egg yolks until all the sugar is dissolved and the mixture is warm to the touch, about 3 minutes.

Step 3

Transfer the egg yolk mixture to a stand mixer with the whisk attachment, beat on high until the egg yolk mixtures cools and is a very pale yellow color.

Step 4

Switch to the paddle attachment and cut in the butter one stick at a time, scraping down the sides of the bowl as needed.

Step 5

Add the cocoa powder, then add the vanilla and mix on high until light and fluffy.

Step 6

Scrape down the sides of the bowl and add the almond filling and beat on medium/medium high speed until all the filling is incorporated.

Step 7

Place one wafer on a sheet of foil or plastic wrap.

Step 8

Spread an even layer of filling on the first wafer being sure to go all the way to the edges then cover with another wafer and repeat until all your filling is gone. (I used a 10" round wafer and ended up with 6 wafers and 5 layers of filling.)

Step 9

Once the andrut is completely assembled gently push down on the top layer and then using an offset spatula smooth out the buttercream that comes out around the edges.

Step 10

Cover with plastic wrap or foil and refrigerate for 2 hours.

Step 11

Once the andrut is set, place the chocolate chips in a microwave safe bowl.

Step 12

Heat on high for 45 seconds, remove from microwave and stir with a spatula. Microwave for an additional 15 - 30 seconds and stir until all the chocolate is melted.

Step 13

Unwrap the cold andrut and place it on a cutting board, cut into servings and place them on a tray or cookie sheet.

Step 14

Transfer the melted chocolate to a ziplock bag and snip one corner. Drizzle the chocolate all over the andrut servings using swirl motions or zig-zag, whatever strikes your fancy.

Step 15

Place the andrut back in the fridge to set the drizzled chocolate.

Step 16

Keep in the fridge until ready to serve.