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Cakes, Tortes


Plain Chocolate Genoise
This traditional recipe makes 2 one-layer 8" cakes, or one larger one.

6 eggs 1/4 c cocoa
1 c sugar 6 T melted butter
3/4 c flour 2 t vanilla

Preheat oven to 350°F. Butter 2 8"-cake pans, line with parchment and butter and flour pans.

Over simmering water, whisk eggs and sugar in a bowl until temperature reaches 110° F. Transfer to the bowl of a stand-up mixer and beat on high speed for about 8 minutes, until very well mixed and lightened. Sift the flour and cocoa, then sift this again over the egg mixture in 3 batches, scraping down the sides and bottom of the bowl. Add in the butter in a steady stream with the vanilla and fold gently to incorporate. Pour into prepared pans and bake for 18 to 20 minutes, or until cake is springy to the touch. Let cakes cool in cake pans before turning out onto cooling racks.

 

 

 

 


 

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