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Genoise:
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1.
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Sift the flour and cornstarch together 3 times into a small bowl. Set aside.
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2.
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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.
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3.
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Carefully fold the flour, cornstarch and lemon rind into the egg mixture.
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4.
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Pour into greased and floured 9-inch cake pans. Bake at 425 F until set and springy.
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5.
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Remove from pans and cool on cake racks.
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Amaretto and Chocolate Filling:
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6.
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Heat cream to 180 F.
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7.
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Stir in chocolate chips and remove from heat.
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8.
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Stir to melt, then chill overnight.
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Assembly:
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9.
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Put half of the genoise on a cake pan and sprinkle with half of the Amaretto.
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10.
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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.
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11.
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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.
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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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