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Genoise with Amaretto and Chocolate

 

17

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free, Good source of fiber
 

Ingredients

Cake
cup sugar
7 large eggs
¾ cup all-purpose flour
3 tablespoons cornstarch
2 teaspoons lemon zest
grated
Filling
3 cups cream
whipping
6 ounces semi-sweet chocolate
chips,, semisweet, null, null
¼ cup amaretto liqueur
*
1 each 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 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℉ (220℃) 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 ¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 363g (12.8 oz)
Amount per Serving
Calories 86355% of calories from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 30g 150%
Trans Fat 0g
Cholesterol 489mg 163%
Sodium 199mg 8%
Total Carbohydrate 28g 28%
Dietary Fiber 3g 11%
Sugars g
Protein 39g
Vitamin A 32% Vitamin C 5%
Calcium 23% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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