Recipe - Genoise With Amaretto And Chocolate

CAKE
2/3 cup Sugar
7 lg Eggs
Three fourths cup Flour, allpurpose
3 tablespoon Cornstarch
2 teaspoon Rind, lemon, grated

FILLING
3 cup Cream, whipping
6 ounce Chocolate, chips,
semisweet
One fourth cup Amaretto
1 Genoise, 9inch, split

Genoise: ========

Sift the flour and cornstarch together 3 times into a small bowl. Set
aside.

In the top bowl of a double boiler, mix the eggs and sugar together.
Heat over hot water to 115 F beating until doubled in volume.

Carefully fold the flour, cornstarch and lemon rind into the egg
mixture.

Pour into greased and floured 9inch cake pans. Bake at 425 F until
set and springy.

Remove from pans and cool on cake racks.

Amaretto and Chocolate Filling: ===============================

Heat cream to 180 F.

Stir in chocolate chips and remove from heat.

Stir to melt, then chill overnight.

Assembly: =========

Put half of the genoise on a cake pan and sprinkle with half of the
Amaretto.

Whip the cream mixture until stiff. Spread One fourth of the mixture on the
cake. Add top layer of cake and sprinkle with the remaining Amaretto.

Ice top and sides of the cake with the chocolate filling, reserving
some of it to pipe through a pastry bag for finishing decorative touches.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini