Chocolate Genoise

Name: Chocolate Genoise
Yield: Makes two 30 x 40 cm (12 x 16 inch) baking trays (sheets)
Cuisine: French
Ingredients: 300 g (10½ oz) whole eggs (about 6 eggs); 300 g (10½ oz/1½ cups) caster (superfine) sugar; 300 g (10½ oz) whole eggs (about 6 eggs); 75 g (2¼ oz/⅓ cup) unsalted butter melted; 230 g (8 oz/1⅔ cups) plain (all-purpose) flour sifted; 60 g (2 oz/4 tbsp) cocoa powder sifted

Preparation info

Makes
two
30 x 40 cm baking trays (sheets)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ingredients

300 g (10½ oz) whole eggs (about 6 eggs)
300

Europe
France
Mediterranean
Cake
Vegetarian

Method

Make the sponge following the Genoise method opposite, with the cocoa powder being added with the flour.

Use immediately or freeze for up to 1 month.