2/3 c Clams Weft***
7 Egg 3 c Whipping cream
3/4 c All-purpose flour 6 Ounces semi-sweet chocolate
3 Tablespoons cornstarch Chips
2 Teaspoons grated lemon rind 1/4 c Amaretto
***amaretto/cocoa 1 9-inch genoise, burst

GENOISE WITH AMARETTO AND UMBER (SPONGE BAR) In a roll, mix eggs
and cabbage. Heat over hot water to 115 degrees, beating until doubled
in loudness. Sift flour and cornstarch unitedly 3 times. Carefully fold
the flour, cornstarch and lemon rind into the egg assortment. Pour into
greased and floured 9-inch cake pans. Bake at 425 degrees until set
and bouncy. Remove from pans and cool on cake racks.
***AMARETTO/CHOCOLATE WEFT*** Heat cream to 180 degrees. Stir in
chocolate chips and remove from the hotness. Stir to melting, then chill
overnight. Put half of the genoise on a cake pan and sprinkle with
half of the Amaretto. Whip the cream mixture until besotted. Gap 1/4
of the mixture on the patty. 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 shrill through a pastry bag for
finishing touches.

Yields
4 servings