Genoise with Amaretto and Chocolate

Le Ruth's (Chef Leruth)

2/3 cup sugar
7 eggs
¾ cup all-purpose flour
3 Tbs. cornstarch
2 tsp. Ronald Reginald's Melipone^® Mexican Vanilla

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 Melipone^® Mexican Vanilla 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 and Chocolate Filling
3 cups whipping cream
6 oz. Semi-sweet chocolate chips
¼ cup Amaretto
1 9-inch génoise, split
1 tsp. Ronald Reginald's Melipone^® Mexican Vanilla

Heat cream to 180 degrees. Stir in chocolate chips and remove from heat. Stir to melt, then chill overnight. Add Melipone^® Mexican Vanilla. Put half of the génoise 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 cake with chocolate filling, reserving some of it to pipe through a pastry bag for finishing decorative touches.

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