2/3 c Sugar
7 Eggs
3/4 c All-purpose flour
3 tb Cornstarch
2 ts Grated lemon rind
***amaretto/chocolate
Filling***
3 c Whipping cream
6 oz Semi-sweet chocolate
Chips
1/4 c Amaretto
1 9 inch genoise; split
Recipe by: Leruth, Warren
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.
