Chocolate Genoise

By maredan

Ingredients

• 3/4 cup unbleached all-purpose flour
• 1/4 cup sifted cocoa powder
• 6 eggs, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• Fruits
• Whipped cream

Details

Servings 8

Preparation

Step 1

Directions
With the rack in the middle position, preheat the oven to 180°C (350°F). Line 2 23-cm (9-inch) cake pans or springform pans with parchment paper. Do not butter the sides.
In a bowl, combine the flour and cocoa. Set aside.
In another bowl and using an electric mixer, beat the eggs, sugar and vanilla until the mixture turns pale, increases 4 times in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the melted butter.
Sift the flour mixture onto the egg mixture, gently folding it in with a spatula as you go.
Pour the batter into the cake pans. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes.
Let cool for about 10 minutes. Run a thin knife around the edge of the pans to loosen the cake. Unmould onto a cooling rack and let cool. Ice with ganache.

Tip
To bring the eggs to room temperature, place them whole in a bowl of hot water and let stand for 10 minutes.

Note Not buttering the pan keeps the top of the cake flatter and the sides firmer.

Note
When done, the cake gives off a scrambled-egg aroma.