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Print this Recipe    Genoise

Chocolate Genoise Cake

1/2 cup unsalted butter
2 squares (2 ounces) semisweet chocolate
6 slightly beaten eggs
1 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
Espresso Buttercream

Grease and lightly flour two 9 x 1 1/2 inch round baking pans. In
a saucepan melt butter and chocolate over low heat, stirring often;
set aside.

In a large mixer bowl combine eggs, sugar and vanilla. Set bowl
over (not touching) 1 to 2 inches of hot (not boiling) water in a
large saucepan. Heat over low heat, stirring occasoinally, about
10 minutes or till lukewarm.

Remove from heat; remove bowl from saucepan. Beat with an electric
mixer on high sped about 15 minutes or till nearly tripled in
volume.

Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate
mixture. Spread evenly in prepared pans. Bake in a 350F oven 25
to 30 minutes or till a wooden toothpick inserted near the center
comes out clean. Cool 10 minutes on wire racks. Remove from pans;
cool.

Meanwhile, prepare Espresso Buttercream. Fill and frost cake with
Espresso Buttercream. Pipe chocolate buttercream around the edge
of cake.


Espresso Buttercream

6 egg yolks
1 cup sugar
1/3 cup water
4 teaspoons instant espresso coffee powder
1 1/2 cups unsalted butter, softened
1/4 cup semisweet chocolate pieces, melted and cooled

Beat egg yolk with electric mixer till thick and lemon colored;
set aside. In a medium saucepan combine sugar, water, and coffee
powder; bring to boiling, stirring till dissolved. Cook over medium
high heat. Stir constantly, till mixture reaches solt-ball stage
(236F).

Quckly pour the hot mixture in a steady stream over yolks, beating
contantly on high speed. Continue beating till mixture is thick
and smooth. Cool 15 minutes.

Meanwhile, beat the unsalted butter till light and fluffy. Beat
butter, 1 tablespoon at at time, into cool yolk mixture. Cover
and chill for 30 minutes or until stiff enough to spread. Stir
semisweet chocolate pieces into 1/2 cup of the buttercream.

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