Chocolate GénoiseTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation and baking time: About 1 hour
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
per portion
Energy:337.3 kcal
Proteins:5.2 g
Fats:19.4 g
Carbohydrate:36.6 g
Fibers:1.5 g
Sugar:26.1 g
Cholesterol:116.3 mg
Sodium:74.5 mg
Calcium:61.4 mg
Energy:642 kcal
Proteins:9.9 g
Fats:36.9 g
Carbohydrate:69.6 g
Fibers:2.9 g
Sugar:49.7 g
Cholesterol:221.3 mg
Sodium:141.8 mg
Calcium:116.8 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
5
eggs
150
g
sugar
40
g
cocoa powder
150
g
flour
1
packet of vanilla sugar
70
g
melted clarified butter
240
g
dark or semisweet chocolate
100
ml
milk
800
ml
whipping cream
100
g
sugar
3
sheets of gelatin
METHOD
Preparing the génoise
- combine the sugar and eggs in the top part of a double boiler and stir until warm; remove from the heat and beat with a whisk or electric mixer for 10 minutes, or until cooled and very light and foamy;
- gently fold in the flour, vanilla sugar and cocoa powder with a spatula, mixing very gently so as not to deflate the batter; finish by folding in the melted butter;
- pour the batter into a buttered 20 cm (8") round cake pan; bake in a 180°C. (350°F.) oven for about 30 minutes.
- melt the chocolate with the milk and sugar in a heavy saucepan;
- soak the gelatin sheets in a little water; squeeze them dry and dissolve them in the mousse; let cool;
- beat the chocolate mixture with 250 ml (1 cup) cream until a spreadable mousse is formed;
- beat the remaining cream to soft peaks.
- slice the génoise into 3 layers of equal thickness;
- spread the bottom layer with chocolate mousse; the second with whipped cream, and the third with mousse;
- decorate with chocolate shavings.
CHEF'S NOTES
An original recipe from Thérèse Desmedt of 'T Oud Konijntje in Waregem for Callebaut Chocolate
