---------- Recipe via Meal-Master (tm) v8.05
       Title: Genoise W/amaretto Cake
  Categories: Dairy, Cakes
       Yield: 4 servings
     2/3 c  Sugar
       7    Eggs
     3/4 c  All-purpose flour
       3 tb Cornstarch
       2 ts Grated lemon rind
       3 c  Whipping cream
       6 oz Semi-sweet chocolate
     1/4 c  Amaretto
       1    9 inch genoise;  split
   Recipe by: Leruth, Warren
   In a bowl, mix eggs and sugar. Heat over hot water to 115 degrees, 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 425 degrees until
   set and springy. Remove from pans and cool on cake racks.
   ***AMARETTO/CHOCOLATE FILLING*** Heat cream to 180 degrees. 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.