Chocolate Genoise Cake with Burnt Sugar Icing
- 8 eggs
- 1 cup plus 2 tablespoons sugar
- 1/3 cup unsweetened cocoa powder
- 1 cup bleached flour
- 1 teaspoon baking powder
- 2 tablespoons butter
- 3/4 cup Grand Marnier
- 1 recipe of Burnt Sugar Butter Cream (recipe follows)
- 2 cups heavy cream
- 1/2 pound Hawaiian Vintage Chocolate pieces, chopped
- 1/2 cup sugar
- 6 tablespoons water
- 4 egg yolks
- 2 sticks butter
- 1/2 cup caramel sauce
- Preheat the oven to 350 degrees F. For the cake: Put the eggs and 1 cup of sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer.
- Sift the cocoa, flour, and baking powder together in another large mixing bowl.
- Add the egg mixture and fold to mix thoroughly so the mixture is smooth.
- Grease two 9 by 2-inch round cake pans with the butter.
- Sprinkle each with a tablespoon of the remaining sugar.
- Pour the cake batter evenly into the pans and bake until the cakes spring back when touched, about 25 minutes.
- Let cool for about 2 minutes.
- Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack.
- Let cool completely.
- To Assemble the Cake: Line a baking sheet with parchment paper and place a wire rack over it.
- Using a serrated knife, cut each cake in half horizontally.
- Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
- Place the bottom layer on a 9-inch round of cardboard and set it on the wore rack.
- Spread 3/4 cup of the frosting evenly on top of the layer.
- Top with a second layer of cake.
- Spread another 3/4 cup evenly over it.
- Repeat the same process with the third layer.
- Top with the fourth layer.
- If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.
- Chill for 2 hours.
- To Make the Ganache: Combine the cream and chopped chocolate in a medium-size nonstick saucepan over medium heat.
- Stir until the chocolate is completely melted and the mixture is smooth.
- Remove from the heat and stir to cool, lifting the mixture out of the pot several times with a rubber spatula or wooden spoon until it cools slightly.
- If should be glossy and slightly thick.
- Spoon the mixture onto the top of the chilled cake, allowing overflow to drip down the sides.
- Cool slightly.
- Carefully remove the cake from the wire rack.
- Chill for at least 6 hours
- In a saucepan, over high heat, add the sugar and water.
- Bring the mixture to a boil and cook until the mixture reaches 240 degrees F, soft ball stage.
- Using a mixer, fitted with paddle, beat the egg yolks.
- With the machine running, slowly add the syrup.
- Beat until the mixture is thick and cool, about 5 minutes.
- In a mixing bowl, beat the butter well.
- Add the butter, a tablespoon at a time and beat well.
- Add the caramel sauce and beat well.
- Remove the frosting from the mixer.
- Yield: 2 1/4 cups
eggs, sugar, cocoa, bleached flour, baking powder, butter, grand marnier, recipe of burnt sugar butter cream, heavy cream, hawaiian, sugar, water, egg yolks, butter, caramel sauce
Taken from www.foodnetwork.com/recipes/emeril-lagasse/chocolate-genoise-cake-with-burnt-sugar-icing-recipe.html (may not work)