Chocolate Genoise
By: Anonymous
Published: Thursday, February 11, 2010 - 5:37pm

Ingredients




cup Cake flour
cup Cornstarch
cup Alkalized, (Dutch process) cocoa powder
3 lrgs Eggs plus 3 large egg yolks
cup Sugar
1 pch Salt

Preparation

1 One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper 2 Set a rack at the middle level of the oven and preheat to 350 degrees. 3 Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. 4 Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. 5 Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. 6 Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. 7 Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. 8 If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper. 9 Yield: 1 round layer, 9 inches in diameter by 2 inches deep