Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------CAKE---------------------------------
2/3 c Sugar 3 tb Cornstarch
7 lg Eggs 2 ts Rind, lemon, grated
3/4 c Flour, all-purpose

--------------------------FILLING-------------------------------
3 c Cream, whipping 1/4 c Amaretto
6 oz Chocolate, chips, 1 ea Genoise, 9-inch, split
-- semi-sweet

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 9-inch 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 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, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans

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