|
Genoise: ========
|
|
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: ===============================
|
|
Heat cream to 180 F.
|
|
Stir in chocolate chips and remove from heat.
|
|
Stir to melt, then chill overnight.
|
|
Assembly: =========
|
|
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
|
|
 |
|
Gourmet Food Deals
|
Grocery Food Deals