| 1 | Genoise with amaretto and chocolate (sponge cake) in a bowl, mix eggs and sugar. |
| 2 | Heat over hot water to 115 degrees, beating until doubled in volume. |
| 3 | Sift flour and cornstarch together 3 times. |
| 4 | Carefully fold the flour, cornstarch and lemon rind into the egg mixture. |
| 5 | Pour into greased and floured 9-inch cake pans. |
| 6 | Bake at 425 degrees until set and springy. |
| 7 | Remove from pans and cool on cake racks. |
| 8 | ***amaretto/chocolate filling*** heat cream to 180 degrees. |
| 9 | Stir in chocolate chips and remove from the heat. |
| 10 | Stir to melt, then chill overnight. |
| 11 | Put half of the genoise on a cake pan and sprinkle with half of the amaretto. |
| 12 | Whip the cream mixture until stiff. |
| 13 | Spread ?of the mixture on the cake. |
| 14 | Add top layer of cake and sprinkle with the remaining amaretto. |
| 15 | Ice top and sides of cake with chocolate filling, reserving some it it to pipe through a pastry bag for finishing touches. |
