Cooking Index - Cooking Recipes & IdeasGenoise With Amaretto And Chocolate Recipe - Cooking Index

Genoise With Amaretto And Chocolate

Courses: Dessert
Serves: 8 people

Recipe Ingredients

  Cake
2/3 cup 131g / 4.6ozSugar
7 cups 1386g / 48ozEggs (large)
3/4 cup 46g / 1.6ozFlour - all-purpose
3 tablespoons 45mlCornstarch
2 teaspoons 10mlRind - lemon, grated
  Filling
3 cups 711mlCream - whipping
6 oz 170gChocolate - chips, - semi-sweet
1/4 cup 59mlAmaretto
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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.