Amaretto and chocolate cake filling - great chefs

Yield: 4 servings

Measure Ingredient
3 cups Cream, whipping
6 ounces Chocolate, chips, semi-sweet
¼ cup Amaretto
1 each Genoise, 9-inch, split

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 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.

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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