Madeleine Kamman

A Génoise for Toni

Preparation info
  • FFR—One 9 inch cake; up to

    16

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Toni is Toni Spinazzola, whose extraordinary reviews brought international success to my Boston restaurant. The plain cake, once fully baked, can be frozen. Do not freeze the iced cake.

Ingredients

For the génoise

  • ¾ cup heavy cream
  • 4 large eggs, warmed in their shells in warm water
  • Pinch

Method

Preheat the oven to 325°F. Butter a 9-inch pan and flour its bottom only. In a small bowl whip the cream until mounding well but not stiff. Ribbon the eggs, salt, sugar, and cinnamon together in a large bowl. While the mixture is whipping, mix the chocolate pieces with the flour. When