Chocolate Genoise
Chocolate Genoise
Ingredients
- 3/4 cup (180 ml) unbleached all-purpose flour
- 1/4 cup (60 ml) sifted cocoa powder
- 6 eggs, at room temperature
- 1 cup (250 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (60 ml) unsalted butter, melted
- Fruits
- Whipped cream
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F). Line 2 23-cm (9-inch) cake pans or springform pans with parchment paper. Do not butter the sides.
- In a bowl, combine the flour and cocoa. Set aside.
- In another bowl and using an electric mixer, beat the eggs, sugar and vanilla until the mixture turns pale, quadruples in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the melted butter.
- Sift the flour mixture onto the egg mixture, gently folding it in with a spatula as you go.
- Pour the batter into the cake pans. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes.
- Let cool for about 10 minutes. Run a thin-bladed knife around the edge of the pans to loosen the cake. Unmould onto a cooling rack and let cool. Ice with ganache.
Chocolate Genoise