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Recipe: Chocolate Genoise (chocolate sponge cake)

Desserts - Cakes
CHOCOLATE GENOISE

"When "plain Jane" vanilla won't do, consider this chocolate sponge cake. Alone, it is delicious. Dressed up with icing and fruits... dangerously decadent."

6 eggs
1 cup sugar
1 teaspoon vanilla
1 teaspoon salt
1/2 cup flour
1/2 cup unsweetened cocoa powder

Preheat oven to 350 degrees F. Butter a 10-inch round cake pan. Dust the bottom and sides of pan with sugar, tapping out any excess.

Place eggs, sugar, vanilla, and salt in a mixing bowl on top of a double boiler. Heat over simmering water until mixture is warm to touch, about 110 degrees. (Make sure the bowl does not touch the water.) Remove bowl from heat. Beat mixture with an electric beater on medium speed until cool. Batter will triple in volume and be thick and fluffy.

Sift together flour and cocoa. Carefully fold dry mixture into egg mixture in three additions until ingredients are just combined. (Do not overfold or the mixture will lose its volume.) Pour batter into prepared cake pan.

Bake for 20 to 25 minutes until springy to touch.

Allow cake to cool completely. Run a knife around edges of pan to loosen cake. Cover with a serving plate and invert both pan and plate. Gently remove pan. Serve cake as is or frosted or use as a base for other dessert recipes.

Makes 1 (10-inch, single-layer) cake, 8-10 servings
Source: From the Cooking School at La Campagne: Provencal Recipes from the Famed Country Farmhouse by John Byrne
MsgID: 0225689
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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