Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Chocolate Genoise With Chocolate Peppermint Ganache Jb Recipe
| Servings: 12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 12 servings | |
| Calories 366 | |
| Calories from Fat 219 | 60% |
| Total Fat 24.94g | 31% |
| Saturated Fat 15.63g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 131mg | 5% |
| Potassium 90mg | 3% |
| Total Carbs 35.16g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 21.74g | 14% |
| Protein 2.01g | 3% |
Ingredients Convert Measures
- 1/3 c. Water
- 1/3 c. Sugar
- 1 1/2 Tbsp. Dark creme de cacao
- 1/2 tsp Vanilla extract
- Nonstick vegetable oil spray
- 3/4 c. Plus 2 Tbsp. cake flour
- 1/3 c. Plus 1 Tbsp. unsweetened cocoa pwdr
- 1/4 tsp Baking soda
- 5 lrg Large eggs
- 1 lrg Egg yolk
- 3/4 c. Plus 2 Tbsp. sugar
- 1/4 tsp Salt
- 1 1/2 tsp Vanilla extract
- 4 Tbsp. (1/2 stick) unsalted butter, melted, cooled
- 36 ounce Bittersweet (not unsweetened) or possibly semisweet chocolate, finely minced
- 2 1/2 c. Whipping cream
- 1/4 c. Light corn syrup
- 1 1/2 tsp Peppermint extract
- 1 tsp Vanilla extract
- Chocolate curls (about 6 ounces)
Directions
- For syrup: Stir water and sugar in small saucepan over low heat till sugar dissolves. Increase heat; boil. Remove from heat. Stir in creme de cacao and vanilla. (Can be made 1 week ahead. Cover; chill.)
- For genoise: Preheat oven to 350F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides; line bottom with parchment paper. Cover cake rack with paper towel; spray paper towel with nonstick spray.
- Sift flour, cocoa pwdr and baking soda into small bowl 3 times. Combine Large eggs, egg yolk, sugar and salt in large stainless steel bowl. (Step One)
- Set bowl over saucepan of simmering water (don't let bottom of bowl touch water). Whisk till mix is just hot to touch (thermometer will register 110 F), about 2 min. Remove mix from over water. (Step Two) Using electric mixer, beat till mix triples in volume and falls in heavy ribbon when beaters are lifted, about 5 min. Beat in vanilla.
- Sift flour mix over in 3 additions; fold gently to incorporate each time. Drizzle butter over and mix in (don't overmix or possibly batter will deflate). Transfer batter to prepared pan.
- Bake cake till tester inserted into center comes out clean, about 40 min. Cut around pan sides; release sides. Turn cake out onto towel-covered rack; peel off parchment. Cold. (Can be made 1 day ahead.
- Wrap; store at room temperature.)
- For ganache: Place chocolate in large bowl. Bring cream to boil in small saucepan. Pour cream over chocolate. (Step Three) Add in corn syrup and extracts; whisk till smooth. Cold to room temperature, stirring occasionally.
- Transfer 3 c. ganache to medium bowl. Using electric mixer, beat till very thick and light colored, about 12 min.
- Using long serrated knife, cut genoise horizontally into 3 layers. Place 1 cake layer on cardboard round or possibly pan bottom. Brush cake with 3 Tbsp. syrup. Spread 1/3 of whipped ganache over. Repeat 2 more times with remaining cake layers, syrup and whipped ganache. Spread 1 c. unwhipped ganache thinly over top and sides of cake. Chill cake till coating sets, about 10 min.
- If necessary, hot remaining un-whipped ganache till just pourable. Place cake on rack set over sheet of foil. Pour ganache over cake as glaze, spreading to cover top and sides smoothly. Refrigeratetill glaze begins to set, about 30 min. Place cake on platter. Press chocolate curls onto sides.
- Refrigerateat least 2 hrs.
- Makes 10-12 servings.
