Genoise With Amaretto and Chocolate
Sift the flour and cornstarch together 3 times into a small bowl.
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.
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