*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Sugar
    7       lg           Eggs
      3/4   c            Flour, all-purpose
    3       tb           Cornstarch
    2       ts           Rind, lemon, grated
    3       c            Cream, whipping
    6       oz           Chocolate, chips,
                         -- semi-sweet
      1/4   c            Amaretto
    1                    Genoise, 9-inch, split
   Genoise: ÿÿÿ
      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: ÿÿÿ
      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 - 1983
      :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
      :    Chef Warren Le Ruth, Le Ruth’s Restaurant, New
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