Recipe courtesy of Nick Malgieri
Chocolate Genoise
- Yield: 1 round layer, 9 inches in dia
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1336
- Total Fat
- 31
- Saturated Fat
- 11
- Carbohydrates
- 240
- Dietary Fiber
- 9
- Sugar
- 151
- Protein
- 35
- Cholesterol
- 1111
- Sodium
- 396
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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