Categories: Desserts, Cakes, Masterchefs, Norleans, Ler 
      Yield: 4 servings 
  
------------------------------------CAKE------------------------------------ 
    2/3 c  Sugar 
      7 lg Eggs 
    3/4 c  Flour, all-purpose 
      3 tb Cornstarch 
      2 ts Rind, lemon, grated 
 
----------------------------------FILLING---------------------------------- 
      3 c  Cream, whipping 
      6 oz Chocolate, chips, 
           -- semi-sweet 
    1/4 c  Amaretto 
      1 ea Genoise, 9-inch, split 
  
  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