2/3 c  Sugar
7    Eggs
3/4 c  All-purpose flour
3    Tablespoons cornstarch
2    Teaspoons grated lemon rind
***amaretto/chocolate
Filling***
3 c  Whipping cream
6    Ounces semi-sweet chocolate
Chips
1/4 c  Amaretto
1    9-inch genoise, split

GENOISE WITH AMARETTO AND CHOCOLATE (SPONGE CAKE) 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 lemon rind 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/CHOCOLATE FILLING*** Heat
cream to 180 degrees. Stir in chocolate chips and remove from the heat.
Stir to melt, then chill overnight. 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 cake with chocolate
filling, reserving some it it to pipe through a pastry bag for finishing
touches.