The moist chocolate génoise from
Many years ago, my mentor
Plan Ahead For best flavor, compose the cake 1 day ahead. Make the ganache at least 4 hours ahead.
|bittersweet chocolate, 60% to 62% cacao, chopped||.|
|bleached cake flour (or bleached all-purpose flour)|
Two 9 by 2 inch round cake pans, coated with baking spray with flour, then topped with parchment rounds
Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and
Into a heavy saucepan, place the chocolate and pour the boiling water on top. Bring the mixture to a boil over low heat, stirring constantly with a silicone spatula. Simmer, stirring constantly, until the chocolate thickens to a puddinglike consistency, about 5 minutes. It should fall from the spatula and pool thickly when a little is dropped on its surface. If the chocolate separates, whisking will bring it together into a smooth, shiny mass.
Transfer the chocolate to a medium bowl. Cover it with plastic wrap to prevent evaporation, and cool it until it is warm to the touch (about 100°F/38°C), about 1 hour. To speed cooling, place the bowl in an ice water bath or, uncovered, in the refrigerator and whisk often. Reheat in a hot water bath if necessary.
In the bowl of a stand mixer, with a long-handled wire whisk, lightly combine the eggs and sugar. Set the bowl over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat just until lukewarm to the touch, stirring constantly with the whisk to prevent curdling. If the eggs are already at warm room temperature (80°F/27°C), there is no need to heat the eggs for this type of génoise.
Set the bowl in the stand mixer and attach the whisk beater. Beat the mixture on high speed for a minimum of 5 minutes. It will quadruple in volume and be very thick and airy. (A handheld electric mixer will take at least 10 minutes.)
Sift the flour onto a large sheet of parchment and then add it to the chocolate. Whisk the flour into the chocolate until it is incorporated. Use a silicone spatula to stir the mixture and check to see that the flour has integrated completely. The finished mixture will have the consistency of thick pudding.
To prevent the collapse of the delicate foam structure while still hot, the cakes must be unmolded as soon as they are baked. Have ready a small metal spatula and three wire racks that have been lightly coated with nonstick cooking spray.
Set the cake pans on wire racks. Run the small metal spatula between the sides of the pans and the cakes, pressing firmly against the pans, and invert the cakes onto the prepared wire racks. Leaving the parchment in place, immediately reinvert the cakes onto the prepared racks so that the firm upper crust keeps them from sinking. Cool completely before wrapping airtight.
Use a long serrated knife and your fingertips to remove the top crusts. Remove the parchment and scrape off any remaining bottom crust.
Brush the tea syrup evenly on the top and bottom of the cakes. The cakes are now tender and fragile and need to be supported by a removable tart pan bottom or cardboard round when moved.
Spread a small amount of ganache on a
Serve at room temperature or lightly chilled. To cut cleanly through the ganache without its cracking or pulling away from the cake, run the knife blade under hot water and wipe it off between each slice.
Airtight: génoise with or without syrup: room temperature, 2 days; refrigerated, 5 days; frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.