MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Genoise
Categories: Cakes
Yield: 1 Cake

MMMMM----------------------------CAKE---------------------------------
1/2 c Flour; +1 tb
1/2 c Unsweetened cocoa; +1 tb
1/3 c Butter; melted
6 lg Eggs
1 c Sugar
1 ts Vanilla

MMMMM---------------------CHOCOLATE FROSTING--------------------------
1/2 Bag Chocolate chips
Butter; soft
Powdered sugar

This is the cake that I am asked most to prepare. Chocolate rules!

Have all ingredients at room temperature. Preheat oven to 350°F.
Grease and flour the bottoms and sides of two 9x2" round cake pans,
or one 9" springform pan, or line the bottoms with wax paper.

Sift flour and cocoa together 3 times. Melt butter in a small
saucepan. Whisk eggs and sugar together in a large heatproof bowl.

Set bowl in a skillet of barely simmering water and whisk constantly
until the mixture is warm to the touch (about 110°F). Be careful
with this, as the eggs will cook quickly. Remove the bowl form the
heat and beat on high speed until the mixture is light colored, has
tripled in size and is the consistency of softly whipped cream (3 to
5 minutes with heavy mixer, 15 minutes with hand-held mixer).

In 3 additions, sift the flour mixture over the top and fold in with a
rubber spatula. Reheat the butter until it is hot and transfer to a
medium bowl. Fold into the batter with a rubber spatula until
completely incorporated about 1-1/2 cups of the egg mixture along
vanilla.

Scrape this into the remaining egg mixture and fold in. Scrape the
batter into the pan and spread evenly. Bake until the cake begins to
pull away from the sides of the pan(s) and the top springs back when
lightly pressed, about 15 minutes in round pans, 30 to 35 minutes in
a springform pan. Let cool in the pan(s) on a rack for 10 minutes.
Slide a thin knife around the cake to detach it from the pan(s);
remove and let cool on rack.

When cake is cool, you can use the frosting of your choice. This is
the one I used. They are not exact measurements, but will still work
nicely.

Make sure butter is soft. Melt chocolate in the microwave or on a
double boiler. Allow to cool slightly. Whip equal amounts of butter
and powdered sugar until smooth and creamy. Add chocolate and whip.

Recipe by Marthe Hughes

Recipe FROM: <https://web.archive.org/web/20170328104757/
http://recfoodcooking.org/sigs/Martha Hughes/Chocolate Genoise.html>

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