Chocolate Genoise

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
1 round layer, 9 inches in dia

Ingredients
  • 1/3 cup cake flour
  • 1/3 cup cornstarch
  • 1/4 cup alkalized (Dutch process) cocoa powder
  • 3 large eggs plus 3 large egg yolks
  • 3/4 cup sugar
  • Pinch salt
Directions
  • One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper

  • Set a rack at the middle level of the oven and preheat to 350 degrees.

  • Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer.

  • Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two.

  • Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes.

  • Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula.

  • Bake the layer about 30 minutes until it is well risen and the center is firm to the touch.

  • If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper


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