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GENOISE WITH AMARETTO & CHOCOLATE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
2/3 c Sugar
7 lg Eggs
3/4 c Flour, all-purpose
3 tb Cornstarch
2 ts Rind, lemon, grated
-----FILLING-----
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:
ÿÿÿÿÿÿÿÿÿÿ
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
: Box 71112, New Orleans, Louisiana - 1983
: Chef Warren Le Ruth, Le Ruth's Restaurant, New
Orleans
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