Chocolate Genoise

Por Bruno Albouze · 240 min

Ingredientes

Modo de preparo

1. For the génoise, make two batches for a 9 or 10-layer cake. Butter and flour a cake pan or use a charlotte ring (if so, bake on two trays). Sift the flour, cornstarch and cocoa powder together.
2. In a mixing bowl, set over a bain-marie, beat the eggs and sugar until warm to the touch, about 104°F (40°C). Then beat on high speed for 5 minutes, until it forms a ribbon. Fold in the sifted dry ingredients with a sieve or spider skimmer, then fold in the melted butter.
3. Bake at 350°F (180°C) for 50 minutes. Unmould and cool to room temperature. Wrap in plastic and refrigerate overnight.
4. For the coffee extract, cook the espresso and sugar down to a syrup. The longer it cooks, the thicker it gets; if too thick, add a few drops of water or coffee. Keep at room temperature.
5. For the coffee punch, mix all the ingredients together, adding coffee extract if needed. Use at room temperature.
6. For the Italian meringue buttercream, beat the egg whites with 50 g sugar and the cream of tartar on medium speed until foamy. Meanwhile, cook the remaining sugar and water to 245°F (118°C). Pour the hot syrup into the whites in a slow, steady stream, then raise the speed and beat until stiff peaks form. Lower the speed and beat until the meringue reaches 86°F (30°C). Add the vanilla, then the cub
7. If the buttercream splits, chill or freeze it for about 15 minutes, then beat on high until smooth. Use at room temperature.
8. For the chocolate chablon, mix melted chocolate with oil.
9. To assemble, shave the dome off each génoise and cut into 4 or 5 slices with a serrated knife on a turntable. Flip the bottom slice, brush with chablon and chill until set. Heat the coffee punch in a pan larger than the génoise.
10. Dip the chilled bottom slice crumb side down into the punch for 5 seconds, then flip onto a platter, chablon side down. Pipe the first layer of coffee buttercream with a star tip, scraping off the excess to keep layers thin. Repeat with the remaining layers, making sure the first three are perfectly level.
11. Frost the top and sides, smooth with a bench scraper, and warm an offset spatula over a flame to run over the cake for a sheen. Pipe 8 or 10 rosettes on top and garnish with milk chocolate shavings if desired.
12. Serve the cake a day later, leaving it out for 30 minutes before eating. Keep wrapped in the refrigerator up to 5 days or freeze up to a month.

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