Chocolate Genoise

By CheeseDiva

Ingredients

• 5 tablespoons unsalted butter, plus more for parchment and pan
• 2/3 cup sifted cake flour (not self-rising)
• 1/3 cup sifted cocoa powder, plus more for dusting
• Pinch of baking soda
• 6 large eggs
• 3/4 cup sugar
• 2 teaspoons vanilla extract

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Makes one 10 1/2-by-15 1/2-inch cake

Directions

Heat oven to 350 degrees. Butter a 10 1/2-by-15 1/2-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.

Sift flour, cocoa, and baking soda together twice into a medium bowl. Set aside. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.

In a medium-size heat-proof bowl, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and beat on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.

In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.

Dust surface with cocoa powder. To make rolling easier, trim edges of cake, and cover with a sheet of waxed paper and a damp dish towel. Invert onto a work surface, and peel off parchment; dust with cocoa. Starting from one long end, carefully roll up cake in towel. Wrap in plastic; refrigerate until ready to use.

directions