Genoise With Amaretto And Chocolate
Serving Size : 8
Ingredients for prepare Genoise With Amaretto And Chocolate
:
| Amount | Measure | Ingredient - Preparation Method |
CAKE
genoise with amaretto and chocolate |
| 2/3 | cup | sugar |
| 7 | large | eggs |
| 3/4 | cup | flour - all-purpose |
| 3 | tablespoons | cornstarch |
| 2 | teaspoons | rind - lemon, grated |
FILLING
genoise with amaretto and chocolate |
| 3 | cups | cream - whipping |
| 6 | ounces | chocolate - chips, - semi-sweet |
| 1/4 | cup | amaretto |
| 1 | | genoise - 9-inch, split |
recipe Genoise With Amaretto And Chocolate
Genoise: Sift the flour and cornstarch together 3 times into a small
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bowl. Set aside. In the top bowl of a double boiler, mix the eggs
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and sugar together. Heat over hot water to 115F beating until doubled
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in volume. Carefully fold the flour, cornstarch and lemon rind into the egg
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mixture. Pour into greased and floured 9-inch cake pans. Bake at 425F until set and springy. Remove from pans
Genoise With Amaretto And Chocolate
and cool on cake racks. Amaretto and Chocolate Filling: Heat cream to 180F.
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Stir in chocolate chips and remove from heat. Stir to melt, then chill overnight. Assembly:
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Put half of the genoise on a cake pan and sprinkle with half of the Amaretto. Whip
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the cream mixture until stiff. Spread 1/4 of the mixture on the cake. Add top layer of cake
Genoise With Amaretto And Chocolate
and sprinkle with the remaining Amaretto. Ice top and sides of the cake with the chocolate filling, reserving some
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of it to pipe through a pastry bag for finishing decorative touches. Source: Great
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Chefs of New Orleans, Chef Warren Le Ruth, Le Ruth's Restaurant, New
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Orleans
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