Chocolate Genoise Cake With Raspberry Filling

Recipe Ingredients

		Chocolate Genoise Cake
3/4 cup	46g / 1.6oz	Cake flour
1/4 cup	27g / 1oz	Cocoa powder
1 tablespoon	15ml	Cornstarch
1		Baking soda
6		Eggs
1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Butter - melted
		Chocolate Ganache
1 cup	237ml	Heavy cream
12 oz	340g	Bittersweet chocolate - chopped
		Assembly
2 cups	474ml	Homemade or prepared raspberry filling
1 cup	237ml	Heavy cream - whipped
		Garnish
		Raspberries
		Mint sprigs
		Powdered sugar

Recipe Instructions

Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan.

Genoise: Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda. In a large metal bowl set over barely simmering water, whisk eggs and sugar with a hand-held electric beater until thick, foamy and doubled in volume. Mixture should form a ribbon when beaters are lifted. Make sure that mixture does not get too hot and curdle eggs. Remove from heat and gently fold in flour mixture until just combined. Fold in melted butter and pour into cake pan. Bake 20 minutes until cake is springy to touch. Cool in pan 10 minutes on a cake rack, turn out and cool completely.

Ganache: In a small saucepan bring cream to a boil over high heat. Remove from heat and whisk in chocolate. Let cool, stirring occasionally, until thickened, but still pourable.

Assembly: Halve cake crosswise. On a cake rack set over a baking sheet, cover bottom cake layer with raspberry filling and replace top layer. Over center of cake pour ganache and smooth over top and sides with a palette knife until evenly coated. Let icing set, about 1 hour. To decorate, pipe whipped cream as desired, arrange raspberries and mint and dust with powdered sugar.

This recipe yields 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-041 broadcast 02-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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