Chocolate Génoise

Génoise is a light sponge with eggs, sugar, flour and possibly chocolate or cocoa powder which is named after the town of Genoa where it was invented in the Fifteenth century. It is often baked in a round tin and cut in two or three horizontally to provide sandwiches or layers and is immensely versatile for all pastries, desserts, petits fours etc.

When a plain génoise is needed omit the cocoa powder. This stores well in the fridge for a few days and for weeks in the freezer (in an