Chocolate Génoise

Name: Chocolate Génoise
Cuisine: American
Ingredients: ⅔ cup sugar; ½ cup plus 1 tablespoon (2 ounces) sifted cake or pastry flour; ½ cup plus 1 tablespoon (2 ounces) sifted cake or pastry flour; ⅓ cup plus 1 tablespoon (1.1 ounces) sifted unsweetened cocoa powder; 4 large eggs; 3 tablespoons hot clarified sweet butter (4 tablespoons sweet butter yields 3 tablespoons clarified); 3 tablespoons hot clarified sweet butter (4 tablespoons sweet butter yields 3 tablespoons clarified); 3 tablespoons hot clarified sweet butter (4 tablespoons sweet butter yields 3 tablespoons clarified); 1 teaspoon vanilla extract

Preparation info

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Ingredients

3 tablespoons hot clarified sweet butter (4 tablespoons sweet butter yields 3

Americas
United States
Vegetarian
Cake

Method

Follow the method for plain Génoise with 2 modifications: Sift flour and cocoa together twice; warm the eggs with all of the sugar.