CHOCOLATE GENOESE SPONGE WITH CHOCOLATE SAUCE

fb1The name itself is self-explanatory that this cake originated from Genoa, capital city of Liguria and one of the bulkiest cities in North western Italy. The noted difference between Genoese cake and regular sponge cake is the method in which eggs are beaten, wholly in the former and separately in the latter. This has become one of the basic lessons in French Patisserie, which can be served with fillings or covered in jam cream or any sorts of fruit puree, or even frosted which is personal choice, since it’s a bit dry and elastic compared to others. Ladyfingers made from these can also be used in tiramisu, classic italian dessert! One more important thing to be noted is that there is NO leavening agents used in this recipe, just whisks eggs and sugar in a bain marie or a double boiler to a ribbon consistency and then combine with flour and melted butter. This recipe is adapted from Larousse Gastronomique, my cooking bible! I am jotting down the recipe here for the chocolate version of this cake and for non flavored recipe, omit the cocoa, and proceed with the same steps.

Gather these:

  • unsalted butter   – 65 grams/2 tablespoons
  • caster sugar         -75 grams/6 tablespoons
  • unsweetened cocoa powder- 75 grams/6 tablespoons
  • eggs                       – 4
  • all purpose flour – 125 grams/1 cup

For the chocolate sauce:

  • roughly chopped chocolate – 250 grams
  • milk  – 75 ml
  • unsalted butter -20 grams
  • caster sugar  – 60 grams
  • double cream  – 1.5 tablespoon

 

Start with:

  • Preheat your oven to 180 degrees/350 F.
  • Melt the butter in a bain marie or a double boiler and use a little bit of it to butter your cake mould.
  • In a heatproof bowl, mix sugar and cocoa powder and 4 eggs. Place them in a bain marie or double boiler and whisk the mixture until they are thick and increased in volume and remove it only when a ribbon like consistency is attained.
  • Now, fold in the flour and melted butter into the cocoa mixture. When beautifully incorporated, transfer then into your cake mould.
  • Bake them for around 25 to 30 minutes.
  • If you find your cake to be too dry, brush some caramel sauce over it, like I did.

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  • For the chocolate sauce, melt the chopped chocolate in a double boiler with milk and butter.
  • When it turns to a smooth consistency, add caster sugar and double cream.
  • When smooth, remove them from heat.
  • Keep it aside for about 15 minutes and them pour them over the cake. Decorate them using walnuts, cherries and some chocolate chips. Voila! Emerge into the world of chocolate!

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