Génoise au Chocolat

By norsegal8

This génoise variation is as light and airy as a classic génoise but with the magic seduction of rich chocolate flavor. A syrup maintains a moist, tender quality. Be sure to flavor the syrup with a complementary liqueur. Coffee, hazelnut, raspberry and orange are all delicious with chocolate. An airy frosting (flavored to correspond with the syrup) such as Fruit Cloud Cream or Fruit Mousseline adds just the right touch.
This elegant cake is light enough to serve at the end of an elaborate dinner party. Conveniently, it benefits from advanced preparation.

Ingredients

• 3 tablespoons clarified butter
• 1/3 cup unsweetened Dutch-processed cocoa powder
• 1/4 cup boiling water
• 1 teaspoon vanilla
• 5 large eggs
• 1/2 cup sugar
• 3/4 cup sifted cake flour
• SYRUP
• 1/4 cup + 1 1/2 teaspoons sugar
• 1/2 cup water
• 2 tablespoon liqueur of your choice

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350°F. Grease either one 9-inch cake pan or a 9-inch springform pan. Line the bottom with parchment paper, grease the paper, then flour the entire pan.

Warm the clarified butter until almost hot (110°F to 120°F) and keep warm.

In a small bowl, whisk together the cocoa and boiling water until the cocoa is completely dissolved. Stir in the vanilla and set aside, leaving the whisk in the bowl and cover with plastic wrap.

In a large mixing bowl set over a pan of simmering water heat the eggs and sugar until just lukewarm, stirring constantly to prevent curdling. Using the whisk beater, beat the mixture on high speed for 5 minutes until triple in volume.

Remove 2 cups of the egg mixture and whisk it into the cocoa mixture until smooth.

Sift the flour over the remaining egg mixture and fold it in gently but rapidly with a slotted skimmer or large rubber spatula until the flour has disappeared. Fold in the cocoa mixture until almost incorporated. Fold in the clarified butter in 2 batches with a large whisk or rubber spatula until just incorporated. (Using your fingers is actually the best way to feel for lumps of flour. Dissolve them by pressing them between your fingers.)

Pour immediately into the prepared pan (3/4 full) and bake 30 to 35 minutes or until the cake starts to shrink from the sides of the pan. No need for a cake tester. Once the sides shrink, the cake is done. Avoid opening the oven door before the minimum time or the cake could fall. Test toward the end of baking by opening the oven door slightly and, if at a quick glance it does not appear done, close the door at once and check again in 5 minutes.

Loosen the sides of the cake with a small metal spatula and unmold at once onto a lightly greased rack. Reinvert to cool. The firm upper crust prevents falling. Trim the bottom and top crusts when ready to complete the cake and sprinkle the syrup evenly on both sides.

TO MAKE THE SYRUP:
In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil. Cover immediately, remove from the heat, and allow to cool completely. Transfer to a liquid measuring cup and stir in the liqueur. If the syrup has evaporated slightly, add enough water to equal 3/4 cup.