Submitted by Chef Bill Murphy of Columbia
Génoise Cake with Chocolate Buttercream
- 7 whole eggs
- 1 cup sugar
- 2 cup sifted flour
- 1 teaspoon baking powder
- 12 tablespoon clarified butter
- Raspberry jam or puree
Put first two ingredients in mixing bowl. Set the mixing bowl in a hot water bath and whip on high till mixture expands to a fluffy consistency. Pour egg mixture into another bowl.
Mix the baking powder into the flour. Add 1/3 the flour and butter to egg mixture and fold gently. When blended, add 1/3 of flour and 1/3 of butter and fold again. Repeat with remaining flour and butter and pour into tart pans already buttered and dusted with flour.
Bake at 350 degrees four about 20 minutes turning the pans around 1/2 way through baking process. When cool, brush tops of cakes with raspberry jam.
Chocolate Buttercream
- 4 egg yolks
- 4 tablespoon cream
- 4 oz semi-sweet chocolate
- ½ cup water
- ½ butter (cold) cut into small chunks
Whip egg yolks until fluffy and pale in color. Over a double boiler, melt the chocolate in the cream.
In a pan, reduce the sugar and water until it begins to turn a light amber.
Add the sugar liquid, slowly to the beating eggs. While still beating, add the butter pieces one at a time until incorporated. Scrape down the sides and frost the cakes.
Whip some lightly sweetened cream and spread over one cake. Place the other cake on top and serve.