- CHOCOLATE GENOISE
- 6 ounces flour
- 6 tablespoons cocoa powder
- 4 eggs
- 3 ounces sugar
- 2 ounces butter, melted
- CHOCOLATE BUTTERCREAM
- 1 1/3 cups sugar
- 8 egg yolks
- 1 cup butter, cut in cubes
- 8 ounces chocolate, melted and cooled
- CHOCOLATE DESIGNS AND CAKE ASSEMBLY
- 1 cup simple syrup
- 1 pound chocolate, chopped
- Chocolate Genoise cake (previous recipe)
- Chocolate Buttercream frosting (previous recipe)
Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan, line with parchment or waxed paper. Butter and flour paper.
Combine flour and cocoa and sift 3 times. In a mixing bowl set over a pan of hot water combine eggs and sugar. Whisk until mixture registers 110 degrees F on a candy thermometer. Remove from heat and continue to whip egg mixture until extremely fluffy. Using a large spatula gently fold in sifted flour by thirds and finish by folding in melted butter. Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool completely.
Note: measurements are given by weight for greater accuracy. Cup measures are as follows: scant 1/2 cup sugar; 6 tablespoons cocoa; 1 1/2 cups flour; 1/2 stick butter.
In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 120 c. or 240 degrees F. Meanwhile, in bowl of an electric mixer beat yolks until pale. With motor running pour in syrup and beat until mixture forms a ribbon. While mixture is still warm add butter, a piece at a time, then add chocolate, scraping down sides several times. Continue whipping until mixture cools.
Yield: Enough Buttercream to Frost an 8-inch cakeCHOCOLATE DESIGNS AND CAKE ASSEMBLY
Combine syrup and Kirsch, to taste, for moistening cake.
In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature.
To assemble cake: slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup. Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs.
Yield: 8 to 10 servings
Recipe courtesy of Emeril Lagasse