Genoise With Amaretto And Chocolate

Recipe Ingredients

		Cake
2/3 cup	131g / 4.6oz	Sugar
7 cups	1386g / 48oz	Eggs (large)
3/4 cup	46g / 1.6oz	Flour - all-purpose
3 tablespoons	45ml	Cornstarch
2 teaspoons	10ml	Rind - lemon, grated
		Filling
3 cups	711ml	Cream - whipping
6 oz	170g	Chocolate - chips, - semi-sweet
1/4 cup	59ml	Amaretto
1		Genoise - 9-inch, split

Recipe Instructions

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 115F beating until doubled in volume.

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

Pour into greased and floured 9-inch cake pans.

Bake at 425F until set and springy.

Remove from pans and cool on cake racks.

Amaretto and Chocolate Filling: Heat cream to 180F.

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 1/4 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, Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans

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