| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New Orleans |
Cakes, Desserts, Ler, Masterchefs, Norleans |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 7 |
|
Eggs |
| 3/4 |
c |
Flour, all-purpose |
| 3 |
T |
Cornstarch |
| 2 |
t |
Rind, lemon grated |
| 3 |
c |
Cream, whipping |
| 6 |
oz |
Chocolate, chips |
|
|
semi-sweet |
| 1/4 |
c |
Amaretto |
| 1 |
|
Genoise, 9-inch split |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“Been taken for granted? Imagine how God feels”