Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2/3 cup sugar

  3. 7 eggs

  4. 3/4 cup all-purpose flour

  5. 3 tablespoons cornstarch

  6. 2 teaspoons grated lemon rind

  7. **amaretto/chocolate

  8. filling**

  9. 3 cups whipping cream

  10. 6 ounces semi-sweet chocolate

  11. chips

  12. 1/4 cup amaretto

  13. 1 9 inch genoise -- split

Instructions Jump to Ingredients ↑

  1. In a bowl, mix eggs and sugar. Heat over hot water to 115F, 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 425F until set and springy. Remove from pans and cool on cake racks.


  3. Heat cream to 180F. 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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