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Genoise W/Amaretto Cake

Author/Submitted by: Leruth, Warren
Servings: 4
Categories: Cakes / Chocolate / Desserts

Ingredients:
2/3  cup  sugar
7    eggs
3/4  cup  all-purpose flour
3  tablespoons  cornstarch
2  teaspoons  grated lemon rind
    ***amaretto/chocolate
    filling***
3  cups  whipping cream
6  ounces  semi-sweet chocolate
    chips
1/4  cup  amaretto
1  9 inch  genoise, split

Directions:
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.

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