Genoise With Amaretto And Chocolate Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
-----cake-----,
2/3 cup: Sugar,
7 large: Eggs,
3/4 cup: Flour, all-purpose
3 tbsp: Cornstarch,
2 tsp: Rind, lemon, grated ----filling-----
3 cup: Cream, whipping
6 ounce: Chocolate, chips, - semi-sweet
1/4 cup: Amaretto,
1: Genoise, 9-inch, split
Directions:
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
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 a
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 Amaret
Whip the cream mixture until stiff. Spread 1/4 of the mixture on the cake
Ice top and sides of the cake with the chocolate filling, reserving some o
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112
Source from luhu.jp
aside.
In the top bowl of a double boiler, mix the eggs and sugar together. Heat
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 a
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 Amaret
Whip the cream mixture until stiff. Spread 1/4 of the mixture on the cake
Ice top and sides of the cake with the chocolate filling, reserving some o
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112
Source from luhu.jp