Chocolate Genoise Recipe

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 génoise 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.