Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cream, whipping 1/4 c Amaretto
6 oz Chocolate, chips, 1 ea Genoise, 9-inch, split
-- semi-sweet

Heat cream to 180 F.

Stir in chocolate chips and remove from heat.

Stir to melt, then chill overnight before using.

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

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