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Chocolate Genoise Cake

Author/Submitted by:
Servings: 10
Categories: Cakes / Chocolate / Desserts

1/2  C  Butter
2  Oz  Semisweet Chocolate
6    Eggs, slightly beaten
1  C  Sugar
1  Tsp  Vanilla
1  C  Flour
6    Egg Yolk
1  C  Sugar
1/3  C  Water
4  Tsp  Instant Espresso Powder
1 1/2  C  Butter, softened
1/4  C  Semisweet Chocolate, 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.

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