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Dated:9/21/2005

CHOCOLATE GENOISE CAKE

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CHOCOLATE GENOISE CAKE

Ingredients:
1/2 cup unsalted butter
2 squares (2 ounces) semisweet chocolate
6 slightly beaten eggs
1 cup sugar
1 tsp vanilla
1 cup all-purpose flour
Espresso Buttercream
Instructions:
Grease and lightly flour two 9 x 1 1/2 inch round baking pans. In a saucepan melt butter and chocolate over low heat, stirring often; set aside.In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over(not touching) 1 to 2 inches of hot (not boiling) water in a large saucepan. Heat over low heat, stirring occasoinally, about 10 minutes
or till lukewarm.Remove from heat; remove bowl from saucepan. Beat with an electric mixer on high sped about 15 minutes or till nearly tripled in volume.Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture. Spread evenly in prepared pans. Bake in a 350F oven 25 to 30
minutes or till a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool. Meanwhile, prepare Espresso Buttercream.Fill and frost cake with
Espresso Buttercream. Pipe chocolate buttercream around the edge of cake.
Espresso Buttercream:
6 egg yolks
1 cup sugar
1/3 cup water
4 tsp instant espresso coffee powder
1 1/2 cups unsalted butter, softened
1/4 cup semisweet chocolate pieces, melted and cooled
Instructions:
Beat egg yolk with electric mixer till thick and lemon colored; set aside. In a medium saucepan combine sugar, water, and coffee powder;bring to boiling, stirring till dissolved. Cook over medium high heat. Stir constantly, till mixture reaches solt-ball stage (236F). Quickly pour the hot mixture in a steady stream over yolks, beating contantly on high speed. Continue beating till mixture is thick and smooth. Cool 15 minutes.Meanwhile, beat the unsalted butter till light and fluffy. Beat butter, 1 tablespoon at at time, into cool yolk mixture. Cover and chill for 30 minutes or until stiff enough to spread. Stir semisweet chocolate
pieces into 1/2 cup of the buttercream.
This is from the profile of Ken Bergeron in the Fall issue of Vegetarian Gourmet. It’s big–two of these would be enough for a party of at least a couple dozen–it’s yummy, and the hardest part is finding the graham crackers .