Whisking constantly, pour the boiling syrup slowly over the egg yolks. Boil until the sugar is completely dissolved (about 3 minutes) to make a simple syrup. In a small saucepan, combine the sugar and water and bring to a full boil. Place the egg yolks in a large heat-proof bowl and set aside. Transfer to a bowl, cover with plastic wrap, and refrigerate until needed. In your mixer bowl, whip the cream until soft peaks form. Remove from heat and set aside, but keep the bowl over the warm water until ready to use. In a medium heat-proof bowl, melt the chocolate over a pan of simmering water. (The genoise will keep well-wrapped 2 days in the refrigerator or 3 months frozen.)Ħ ounces of bittersweet or semisweet chocolate, cut into small pieces (I use a pastry brush and about ¼ cup of the liqueur in total.) Carefully wrap each layer in plastic wrap and refrigerate. Separate the layers and baste the top of each liberally with Godiva liqueur. Trim any hard edges on the top and split the cake in half into two layers using a serrated knife. When the cake has cooled, run a small knife around the edges to release the cake. Allow the cake to cool in its pan on a metal rack. Pour the batter into pan, smoothing the top.īake until the cake shrinks slightly from the edges and the top springs back when pressed with fingers, about 20-25 minutes. When completely combined, use the large spatula to fold the butter mixture completely into batter. DO NOT OVERMIX or you will deflate the batter! Scoop out about 1 cup of the batter into another bowl and combine with the hot butter and vanilla, folding with a small rubber spatula (this will lighten the butter and make it easier to incorporate into the batter without deflating it). Next, fold in half of the remaining flour, and finally fold in the rest. Sift about 1/3 of the combined flour mixture over the whipped eggs and fold in using a rubber spatula. (This process will take about 5 minutes or so and the batter will be ready with the batter falls back into the bowl in a ribbon-like stream.) Transfer the egg mixture to your mixer bowl and beat on high speed until the mixture is cooled, has tripled in volume, and resembles softly whipped cream. Don’t stop whisking so that the eggs won’t overheat and curdle!) Place the bowl over a pan of simmering water and whisk constantly until the mixture is warm to the touch and the sugar has dissolved. In a medium heat-proof bowl, whisk together the eggs, then add the sugar and whisk well. Set the melted butter aside in a warm place. Pour the clarified yellow butter into a small bowl and discard the white liquid at the bottom. In a small saucepan over low heat, clarify the butter by melting and skimming off the white foam. Sift the flour, cocoa and soda together into a medium bowl and set aside. Flour the entire interior of the pan, tapping out the excess flour. Butter a 9-inch or 10-inch round cake pan, line the bottom with parchment paper and butter the paper. You will never, ever taste a cake as moist and rich as this.ĥ tablespoons of unsalted butter (plus more for buttering the pan)Ģ/3 cup of sifted cake flour (very important!)ġ/8 teaspoon (or large pinch) of baking sodaīegin preheating your oven to 350 degrees (F). The recipe is divided into four phases for ease in completion, and I encourage you to read over the steps several times before starting. All steps written below are tried-and-true at least fifty times and I make this cake every year for one holiday or special event, and for every one of my youngest son’s birthdays. But you need to pay attention to the directions and what you are doing. The cake is neither complicated, nor difficult. Guittard, etc.) and are Hell-bent upon blowing people’s minds (like a mother-in-law), this chocolate cake recipe is just for you. This recipe is not for the faint at heart! But if you have basic skills in baking, have access to some really good chocolate (like Vahlrona, E.
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