Le Savoureux

Name: Le Savoureux (Chocolate hazelnut génoise with cinnamon and kirsch)
Yield: For an 8-inch (20 cm) cake serving 6 to 8
Cuisine: French
Ingredients: A dozen or so toasted hazelnuts, split in half; ¼ cup (½ dL) imported kirsch or Cognac; ¼ cup (½ dL) imported kirsch or Cognac; ¼ cup (50 g) granulated sugar; 3 oz (85 g) semisweet chocolate, broken into bits; ½ teaspoon cinnamon; 3 tablespoons water; 2 ounces (60 g) hazelnuts; 6 ounces (170 g) semisweet chocolate, broken into bits; 4 tablespoons water; 2 eggs, separated; 8 tablespoons (115 g) cold unsalted butter; 6 tablespoons granulated sugar; 3 eggs, separated; ¼ c (30 g) potato starch; Pinch of salt

Chocolate hazelnut génoise with cinnamon and kirsch

Preparation info

For an 8 inch cake serving
6 to 8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

For the génoise

3 oz (85 g) semisweet chocolate, broken into bits
½ teaspoon

Europe
France
Dessert
Mediterranean
Vegetarian
Gluten-free
Cake

Method

Butter the sides of the cake pan well and line the bottom with a piece of buttered waxed, paper.

Place the chocolate, cinnamon, and water in a heavy-bottomed saucepan over low heat and allow the chocolate to melt, stirring occasionally until it is smooth.

While the chocolate melts, pulverize the hazelnuts in a food processor (or in a blender). In a mixing bowl, gradually beat 3