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2/3 c Sugar Filling***
7 Eggs 3 c Whipping cream
3/4 c All-purpose flour 6 Ounces semi-sweet chocolate
3 Tablespoons cornstarch Chips
2 Teaspoons grated lemon rind 1/4 c Amaretto
***amaretto/chocolate 1 9-inch genoise, split
GENOISE WITH AMARETTO AND CHOCOLATE (SPONGE CAKE) In a bowl, mix eggs
and sugar. Heat over hot water to 115 degrees, beating until doubled
in volume. Sift flour and cornstarch together 3 times. Carefully fold
the flour, cornstarch and lemon rind into the egg mixture. Pour into
greased and floured 9-inch cake pans. Bake at 425 degrees until set
and springy. Remove from pans and cool on cake racks.
***AMARETTO/CHOCOLATE FILLING*** Heat cream to 180 degrees. Stir in
chocolate chips and remove from the heat. Stir to melt, then chill
overnight. 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 cake with chocolate
filling, reserving some it it to pipe through a pastry bag for
finishing touches.
Yields
4 servings
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