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Chocolate Genoise: Preheat oven to 350
degrees F (177 degrees C). Butter, or spray with a vegetable spray, a 9 inch (23 cm) round cake pan
and then line the bottom of the pan with parchment paper.
In a small
bowl, combine the melted unsalted butter
with the vanilla extract. Keep this mixture warm. If needed, re-warm for a few
seconds just before using.
In a medium bowl
sift
together the
flour and cocoa powder. Set aside.
In a large heatproof
bowl whisk together the eggs and sugar. Place the bowl over a saucepan of
simmering water. Whisking constantly, heat the eggs and sugar until
lukewarm to the touch (this will take approximately 5 minutes depending on the temperature of the eggs
and the simmering water). Remove from heat and transfer the egg mixture to
the bowl of
your electric mixer. Beat on high speed until the egg mixture has cooled, tripled in
volume, and looks like softly whipped cream. This will take
approximately 5 minutes and the batter is beaten sufficiently when the batter
falls back into the bowl in a ribbon-like
pattern.
Then
sift about
one-third of the
flour mixture over the whipped eggs and
fold in using a
large rubber spatula or
whisk. Fold in half of the remaining flour, and then
fold in the rest.
Do not over mix or you will deflate the batter. Then take about 1 cup of
the batter and fold it into the hot butter mixture with a small spatula.
(This will lighten the butter mixture and make it easier to incorporate
into the egg batter without deflating it.) When completely combined, use a spatula to
fold the butter
mixture completely into the rest of the egg batter. Pour the batter into
your prepared pan, smoothing the
top.
Bake until
the cake shrinks
slightly from the edges of the pan and the top springs back when lightly pressed
(about 20-25
minutes). Cool on a metal rack. When the cake has cooled completely, run a small knife or spatula around
the edges
to release the cake. The
genoise
will keep well-wrapped two days in the refrigerator or else three months frozen.
Chocolate Mousse: In a
medium-sized stainless steel bowl set
over a saucepan of simmering water, melt the chocolate. Set aside but keep the bowl over the warm water
so the chocolate will stay slightly warm.
In the bowl of an
electric mixer (or with a hand mixer), whip the heavy cream until soft peaks form. Refrigerate, covered,
until needed.
Place the egg yolks in a
large heatproof bowl and set aside.
In a small saucepan,
combine the sugar and water and bring to a boil. Boil until the sugar
dissolves, a minute or two. This produces a sugar syrup. Then, whisking constantly, pour
the boiling syrup over the egg yolks. Set the bowl over a pan of simmering
water and whisk constantly (can use a hand mixer on low speed) until the mixture is thick and
light in color. This
mixture should be hot to the touch. (About 10 minutes)
Remove the bowl from the
heat and, working quickly, scrape the egg mixture into a clean large bowl of
your
electric mixer. On medium speed (or with a hand mixer) beat until the
volume has doubled and the bottom of the bowl is completely cool to the touch.
Turn speed to low, and beat in the warm melted chocolate until well
combined. Fold in half the reserved
whipped cream and then
fold in the remaining
cream. The mixture should resemble softly whipped cream. This can be used
immediately or refrigerated, covered, until needed. If the mixture seems a
little runny, the chocolate may have been too warm, but after refrigerating for
an hour or so, it will firm up.
Assemble: Split
the genoise in half. Place the top layer of the genoise, cut side up, onto
your serving platter. In a small cup mix the orange juice with the Grand
Marnier and, using a pastry brush, soak the cake with the syrup. Next,
evenly spread the chocolate mousse over the cake. Top with the second
layer of genoise. Cover and refrigerate a few hours (preferably overnight)
or until the chocolate mousse is firm. When ready to serve dust the top of
the genoise with powdered sugar (can use a stencil or doily for a decorative effect) and
garnish with fresh raspberries.
Makes one - 9 inch
(23 cm) Genoise. Serves 8 - 10 people.
Adapted from :
Bergin, Mary and
Gethers, Judy. 'Spago Desserts'. Random House. New York: 1994.
Medrich, Alice. 'Chocolat'.
Warner Books, Inc. New York: 1990. |
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