=== CHOCOLATE GENOISE CAKE
-===
3/4 c Cake flour
1/4 c Cocoa powder
1 tb Cornstarch
1 pn Baking soda
6 Eggs
1 c Sugar
2 tb Butter; melted
=== CHOCOLATE GANACHE ===
1 c Heavy cream
12 oz Bittersweet chocolate;
-chopped
=== ASSEMBLY ===
2 c Homemade or prepared
-raspberry filling
1 c Heavy cream; whipped
=== GARNISH ===
Raspberries
Mint sprigs
Powdered sugar
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.
Comments: The original recipe title as listed is ?Chocolate Genoise
Cake With Raspberry Filling And Chocolate Ganache?.
Yields
10 servings