Chocolate Genoise
4 servings
25 minutes
Chocolate genoise is a base for many desserts in French cuisine, characterized by its airy texture and rich chocolate flavor. This sponge cake originates from Europe, where its elegance and lightness make it a favorite among pastry chefs. Genoise is achieved by carefully whipping eggs, which gives it a special tenderness. Cocoa powder adds depth of flavor, while powdered sugar contributes a refined sweetness. Baking genoise requires precision: when prepared correctly, it becomes soft, porous, and perfect for soaking with syrups or creams. It is used as a base for cakes, roulades, and pastries, transforming simple ingredients into an exquisite pastry masterpiece.
1
Whisk the eggs in a water bath, gradually adding powdered sugar. Cool down.
- Chicken egg: 4 pieces
- Icing sugar: 100 g
2
Sift the flour and add the egg mixture, mix. Add cocoa.
- Wheat flour: 100 g
- Cocoa powder: 4 tablespoons
3
Grease the mold with oil and dust with flour, pour the batter in an even layer. Bake for 20 minutes at 200 degrees. Cool and remove from the mold.
- Butter: 2 tablespoons
