Genoise With Amaretto Cake+++Fggt98b

Directions

1. GENOISE WITH AMARETTO AND CHOCOLATE (SPONGE CAKE) In a bowl, mix Large eggs and sugar. Heat over warm water to 115 degrees, beating till doubled in volume. Sift flour and cornstarch together 3 times. Carefully fold the flour, cornstarch and lemon rind into the egg mix. Pour into greased and floured 9-inch cake pans. Bake at 425 degrees till set and springy. Remove from pans and cold on cake racks.
2. ***AMARETTO/CHOCOLATE FILLING*** Heat cream to 180 degrees. Stir in chocolate chips and remove from the heat. Stir to heat, then refrigerateovernight. Put half of the genoise on a cake pan and sprinkle with half of the Amaretto. Whip the cream mix till stiff. Spread 1/4 of the mix on the cake. Add in 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.