Chocolate Genoise Cake
Instant Espresso Powder
melted and cooled
Lightly grease and flour two 9inch round baking pans. In a saucepan melt
butter and chocolate over low heat, stirring often until melted; remove
from heat and set aside.
In mixer bowl combine eggs, sugar and vanilla. Set bowl over hot water in
a large saucepan (like a double boiler). Heat over low heat, stirring
occasionally, about 10 minutes or till lukewarm.
Remove from heat; remove bowl from saucepan. Beat with an electric mixer
on high sped about 15 minutes until 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.
Prepare the frosting.
To finish: Fill and frost cake. Pipe frosting around the edge of cake.
Frosting: Beat egg yolk with electric mixer until 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 soft-ball stage.
Quickly pour the hot mixture in a steady stream over yolks, beating
constantly on high speed. Continue beating till mixture is thick and
smooth. Cool 15 minutes.
Meanwhile, beat the butter until light and fluffy. Beat butter, 1
tablespoon 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 frosting.