Earlier today it was listed in CAKES, but the content of that post held nothing so I thought it was because of the recent (nt) problem and sent Paul a request to replace the recipe, but he has told me he cannot find the Chocolate Genoise recipe either. He has offered to do an extensive search to locate it for me, but I thought I would ask all of you fine folks if perhaps someone happened to save it, and you could re-post it. Hmmm, I also just noticed that one of Olga's CANDY posts has nothing inside it either (in T & T). Very strange. TIA!
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Am looking 4 an old T&T post by Olga_D_Ont with a subject line of CHOCOLATE GENOISE.
- Thread starter wigs
- Start date
Here's one to check out from Alice Medrich:
http://alicemedrich.blogspot.com/2012/02/what-i-love-about-genoise.html
http://alicemedrich.blogspot.com/2012/02/what-i-love-about-genoise.html
Olga has her own website/blog and she is happy to answer your questions
at least she pops in over on Epi from time to time when someone is searching for something.
http://www.ukrainianclassickitchen.ca/index.php?board=238.0
at least she pops in over on Epi from time to time when someone is searching for something.
http://www.ukrainianclassickitchen.ca/index.php?board=238.0
mariadnoca
Moderator
Good to know -- thanks ...
I didn't know she pulled her posts, but it's likely been awhile. I posted @ #21526 on Jan 30, 2012: "I changed 3. CHOCOLATE GENOISE and marked it unhidden, but it didn't restore anything within the post."
Also it was not included when we tried to copy the T&T's back when the site went down and we set-up temp shop at Y! So likely was already gone.
However, I do think I might've found it, not here though so didn't want to post against her wishes - wigs tried to send you a PM. Not sure it worked though.
I didn't know she pulled her posts, but it's likely been awhile. I posted @ #21526 on Jan 30, 2012: "I changed 3. CHOCOLATE GENOISE and marked it unhidden, but it didn't restore anything within the post."
Also it was not included when we tried to copy the T&T's back when the site went down and we set-up temp shop at Y! So likely was already gone.
However, I do think I might've found it, not here though so didn't want to post against her wishes - wigs tried to send you a PM. Not sure it worked though.
Yr link is great, & I sincerely TY, Meryl! What I really need is a lesson on how 2 make genoise, &
Alice Medrich provides just that! Look at this direct quote==>
"With only four ingredients plus salt and vanilla, you can mix up a genoise in less time than it takes to preheat the oven. Simple right? But if you don’t measure correctly (please buy a scale) or fold properly, or if you don’t know how to prevent tiny flour balls or a rubbery bottom layer, then sister you are cooked."
Alice nailed me with her reference to that rubbery bottom layer (no comments from the Peanut Gallery, please! lol.) I've only attempted genoise twice and both times succeeded in creating a beautifully perfect rubbery bottom layer.
I've cranked out a "faux" genoise w/ no problems (recipe from this site), but keep thinking I ought to be able to conquer the authentic French version. We'll see. U all will be the first to know if this happens in the current lifetime for me....merci beaucoup, Meryl!
Alice Medrich provides just that! Look at this direct quote==>
"With only four ingredients plus salt and vanilla, you can mix up a genoise in less time than it takes to preheat the oven. Simple right? But if you don’t measure correctly (please buy a scale) or fold properly, or if you don’t know how to prevent tiny flour balls or a rubbery bottom layer, then sister you are cooked."
Alice nailed me with her reference to that rubbery bottom layer (no comments from the Peanut Gallery, please! lol.) I've only attempted genoise twice and both times succeeded in creating a beautifully perfect rubbery bottom layer.
I've cranked out a "faux" genoise w/ no problems (recipe from this site), but keep thinking I ought to be able to conquer the authentic French version. We'll see. U all will be the first to know if this happens in the current lifetime for me....merci beaucoup, Meryl!
Dorie Greenspan's instructions are always easy to follow--REC: Genoise...
Genoise
Recipe By: Desserts by Pierre HermÈî, by Dorie Greenspan
Serving Size: 10
Ingredients:
4 tablespoons unsalted butter, (2 ounces) plus more
6 large eggs
1 cup sugar
1 1/3 cups all-purpose flour, sifted, plus more fo
Directions:
1. To make the batter: Center a rack in the oven and heat the oven to 350 degree. Butter a 9-inch pan, dust the interior with flour, and tap out the excess. Set aside.
2. Pour a few inches of water into a skillet large enough to hold the bowl of your electric mixer. Bring the water to a gentle simmer. Melt butter, and set it aside to cool-it should be just warm when youíre ready for it.
3. Hand-whisk eggs and sugar together in the mixer bowl. Place the bowl in the skillet of simmering water and, whisking steadily, heat the mixture about 4 minutes, until it is foamy, slightly pale, and reads between 130 and 140 degrees on an instant-read thermometer. Remove the bowl from the water. Fit the electric mixer with a whisk attachment, and beat the mixture on high speed until it cools to room temperature and triples in volume, 5 to 8 minutes. You'll know it ís just right if, when you lift the whisk, the batter falls back into the bowl and forms a ribbon that remains on the surface for 10 seconds before it dissolves.
4. Stir about 2 tablespoons of batter into the slightly cooled butter, and set it aside. With a large flexible rubber spatula, gently fold flour into the batter in two or three additions (you might find it most convenient to add the flour to the bowl by shaking it through a strainer), taking care to handle the batter gently in order to maintain its bubble structure. The batter will lose volume as you fold in the flour and later the butter. This reaction is inevitable and shouldn't jeopardize the success of the finished cake. Still working with the spatula, fold in the butter mixture. At this point, the batter must be used immediately.
5. To bake the cake: Pour the batter into the prepared 9-inch pan, and bake for 28 to 33 minutes, or until the top is golden and springy to the touch and a toothpick inserted in the center of the cakes comes out clean. Transfer the cake to a cooling rack; unmold after 5 minutes. Turn the cake right side up to cool to room temperature on the rack.
Genoise
Recipe By: Desserts by Pierre HermÈî, by Dorie Greenspan
Serving Size: 10
Ingredients:
4 tablespoons unsalted butter, (2 ounces) plus more
6 large eggs
1 cup sugar
1 1/3 cups all-purpose flour, sifted, plus more fo
Directions:
1. To make the batter: Center a rack in the oven and heat the oven to 350 degree. Butter a 9-inch pan, dust the interior with flour, and tap out the excess. Set aside.
2. Pour a few inches of water into a skillet large enough to hold the bowl of your electric mixer. Bring the water to a gentle simmer. Melt butter, and set it aside to cool-it should be just warm when youíre ready for it.
3. Hand-whisk eggs and sugar together in the mixer bowl. Place the bowl in the skillet of simmering water and, whisking steadily, heat the mixture about 4 minutes, until it is foamy, slightly pale, and reads between 130 and 140 degrees on an instant-read thermometer. Remove the bowl from the water. Fit the electric mixer with a whisk attachment, and beat the mixture on high speed until it cools to room temperature and triples in volume, 5 to 8 minutes. You'll know it ís just right if, when you lift the whisk, the batter falls back into the bowl and forms a ribbon that remains on the surface for 10 seconds before it dissolves.
4. Stir about 2 tablespoons of batter into the slightly cooled butter, and set it aside. With a large flexible rubber spatula, gently fold flour into the batter in two or three additions (you might find it most convenient to add the flour to the bowl by shaking it through a strainer), taking care to handle the batter gently in order to maintain its bubble structure. The batter will lose volume as you fold in the flour and later the butter. This reaction is inevitable and shouldn't jeopardize the success of the finished cake. Still working with the spatula, fold in the butter mixture. At this point, the batter must be used immediately.
5. To bake the cake: Pour the batter into the prepared 9-inch pan, and bake for 28 to 33 minutes, or until the top is golden and springy to the touch and a toothpick inserted in the center of the cakes comes out clean. Transfer the cake to a cooling rack; unmold after 5 minutes. Turn the cake right side up to cool to room temperature on the rack.
olga_d_ont
Well-known member
Chocolate Genoise Recipe for wigs
CHOCOLATE GENOISE:
Genoise, the French butter spongecake, is the most versatile cake you make. It is rich, yet light and delicate. Any dessert cake made with layers of genoise is unforgettably delicious. It is a 1-bowl cake and not at all difficult to make when directions are followed.
GETTING ORGANIZED FOR BAKING:
1. Set oven temperature at 350º F.
2. Gather all ingredients and utensils.
3. Begin to clarify butter so it will be ready when you need it.
4. Combine eggs and sugar in bowl. Place bowl over a saucepan of hot water. Place saucepan over low heat to warm eggs.
5. While eggs are warming, prepare sifted flour and grease pans. Do not forget to check on eggs to prevent over heating.
6. Remove warmed eggs from stove. Beat with mixer.
7. While eggs are beating, check on butter. When it is ready, pour into a clean cup, leaving sediment in pan.
8. Check eggs in beater to prevent overflowing. Scrape sides of bowl with rubber spatula occasionally, if necessary.
9. When eggs have been beaten until light, fluffy, and tripled in bulk, stop mixer. Sprinkle flour lightly on top of eggs. Turn mixer on to lowest speed. Add vanilla and melted butter in a thin stream, folding in with the flour. OR, follow directions given for folding in flour and butter by hand.
10. Pour into prepared pans. Bake until cake is golden brown and top is springy when touched lightly with index finger. Do not open oven door until at least 2/3 of baking time has elapsed.
11. Remove cakes from pans immediately. Cool cakes on a rack which permits air circulation all round.
6 large eggs
1 cup sugar
1/2 cup dark unsweetened Dutch cocoa
1/2 cup sifted all purpose flour
1/2 cup sweet butter, melted and clarified - cooled
1 teaspoon vanilla
Set oven at 350º F. Grease and lightly flour ONE of the following cake tins/pans of your choice below:
Two 9-inch layer cake tins
Three 7-inch layer cake tins
One 11 x 16 jelly roll pan
Two shallow 10-inch layer cake tins
In a large bowl combine eggs and sugar. Stir for a minute, or until they are just combined. Set bowl over a saucepan containing 1 or 2 inches of hot water. Water in pan should not touch bowl; nor should it ever be allowed to boil. Place saucepan containing bowl over low heat for 5 to 10 minutes, or until eggs are lukewarm. Heating the eggs helps them whip to greater volume.
It is not necessary to beat them continuously as they are warming. They should, however, be lightly stirred 3 or 4 times to prevent them from cooking at bottom of bowl.
When eggs feel lukewarm to your finger and look like a bright yellow syrup, remove bowl from heat. Begin to beat, preferably with an electric mixer. Beat at high speed for 10 to 15 minutes, scraping sides of bowl with a rubber spatula when necessary, until syrup becomes light, fluffy, and cool. It will almost triple in bulk and look much like whipped cream. It is the air beaten into the eggs that gives genoise its lightness.
Sift the cocoa with the flour. Sift the flour and cocoa together and place them in a sifter again. Gradually sift cocoa/flour mixture, a little at a time, on top of the whipped eggs. Fold in gently with a large stainless steel spoon, adding slightly cooled, clarified butter and vanilla. Be careful not to overmix.
Pour batter into prepared pans of choice. Bake in preheated 350º F. oven 25 to 30 minutes, or until cakes pull away from sides of pans and are golden brown and springy when touched lightly on top. Remove from pans immediately and cool on cake rack.
Check Link to my Black Forest Torte I made using Chocolate Genoise recipe >>>http://www.ukrainianclassickitchen.ca/index.php?topic=6822.msg7647#msg7647
BASIC PLAIN GENOISE WITH VARIATIONS:
6 large eggs
1 cup sugar
1 cup sifted flour
1/2 cup sweet butter, melted and clarified
1 tsp. vanilla
FOR THE CAKE: In a large bowl combine eggs and sugar. Stir for a minute, or until they are just combined. Set bowl over a saucepan containing 1 or 2 inches of hot water. Water in pan should not touch bowl; nor should it ever be allowed to boil.
Place saucepan containing bowl over low heat for 5 to 10 minutes, or until eggs are lukewarm. Heating the eggs help them whip to greater volume.
It is not necessary to beat them continuously as they are warming. They should, however, be lightly stirred 3 or 4 times to prevent them from cooking at bottom of bowl.
When eggs feel lukewarm to your finger and look like a bright yellow syrup, remove bowl from heat. Begin to beat, preferably with an electric mixer. Beat at high speed for 10 to 15 minutes, scraping sides of bowl with a rubber spatula when necessary, until syrup becomes light, fluffy, and cool. It will almost triple in bulk and look much like whipped cream. It is the air beaten into the eggs that gives genoise its lightness.
Sprinkle flour, a little at a time, on top of the whipped eggs. Fold in gently, adding slightly cooled, clarified butter and vanilla. Folding can be done with electric mixer turned to lowest speed, or by hand. Best done by hand. Be especially careful not to overmix.
Pour batter into prepared pans, of your choice above.
Bake in preheated oven 25 to 30 minutes, or until cakes pull away from sides of pans and are golden brown and springy when touched lightly on top. Remove from pans immediately and cool on cake rack.
LEMON OR ORANGE GENOISE:
Basic Plain Genoise recipe
1 teaspoon grated orange or lemon rind
2 Tablespoons orange or lemon juice
Follow recipe for basic plain genoise, adding 1 teaspoon grated orange or lemon rind and 2 Tablespoons orange or lemon juice to clarified butter before folding it into cake batter.
GENOISE FOR PETITS FOURS:
Genoise for petits fours should be a little firmer than regular genoise. Follow the Basic Plain Genoise recipe, substituting 1 1/2 cups flour for the regular flour measurement. Bake in an 11 x 16 jelly-roll pan.
NUTTED GENOISE:
Basic Plain Genoise recipe
1/2 cup almonds, walnuts, filberts, or pecans
Follow the recipe for Basic Plain Genoise. Grate or grind nuts fine. Toasting the nuts slightly before grinding improves their flavor. When folding in flour, sprinkle in nuts.
NOUGAT GENOISE:
Basic Plain Genoise
2/3 cup nougat powder, measured after grinding
Follow the recipe for Basic Plain Genoise. When folding in flour, sprinkle in 2/3 cup nougat powder.
CHOCOLATE GENOISE:
Genoise, the French butter spongecake, is the most versatile cake you make. It is rich, yet light and delicate. Any dessert cake made with layers of genoise is unforgettably delicious. It is a 1-bowl cake and not at all difficult to make when directions are followed.
GETTING ORGANIZED FOR BAKING:
1. Set oven temperature at 350º F.
2. Gather all ingredients and utensils.
3. Begin to clarify butter so it will be ready when you need it.
4. Combine eggs and sugar in bowl. Place bowl over a saucepan of hot water. Place saucepan over low heat to warm eggs.
5. While eggs are warming, prepare sifted flour and grease pans. Do not forget to check on eggs to prevent over heating.
6. Remove warmed eggs from stove. Beat with mixer.
7. While eggs are beating, check on butter. When it is ready, pour into a clean cup, leaving sediment in pan.
8. Check eggs in beater to prevent overflowing. Scrape sides of bowl with rubber spatula occasionally, if necessary.
9. When eggs have been beaten until light, fluffy, and tripled in bulk, stop mixer. Sprinkle flour lightly on top of eggs. Turn mixer on to lowest speed. Add vanilla and melted butter in a thin stream, folding in with the flour. OR, follow directions given for folding in flour and butter by hand.
10. Pour into prepared pans. Bake until cake is golden brown and top is springy when touched lightly with index finger. Do not open oven door until at least 2/3 of baking time has elapsed.
11. Remove cakes from pans immediately. Cool cakes on a rack which permits air circulation all round.
6 large eggs
1 cup sugar
1/2 cup dark unsweetened Dutch cocoa
1/2 cup sifted all purpose flour
1/2 cup sweet butter, melted and clarified - cooled
1 teaspoon vanilla
Set oven at 350º F. Grease and lightly flour ONE of the following cake tins/pans of your choice below:
Two 9-inch layer cake tins
Three 7-inch layer cake tins
One 11 x 16 jelly roll pan
Two shallow 10-inch layer cake tins
In a large bowl combine eggs and sugar. Stir for a minute, or until they are just combined. Set bowl over a saucepan containing 1 or 2 inches of hot water. Water in pan should not touch bowl; nor should it ever be allowed to boil. Place saucepan containing bowl over low heat for 5 to 10 minutes, or until eggs are lukewarm. Heating the eggs helps them whip to greater volume.
It is not necessary to beat them continuously as they are warming. They should, however, be lightly stirred 3 or 4 times to prevent them from cooking at bottom of bowl.
When eggs feel lukewarm to your finger and look like a bright yellow syrup, remove bowl from heat. Begin to beat, preferably with an electric mixer. Beat at high speed for 10 to 15 minutes, scraping sides of bowl with a rubber spatula when necessary, until syrup becomes light, fluffy, and cool. It will almost triple in bulk and look much like whipped cream. It is the air beaten into the eggs that gives genoise its lightness.
Sift the cocoa with the flour. Sift the flour and cocoa together and place them in a sifter again. Gradually sift cocoa/flour mixture, a little at a time, on top of the whipped eggs. Fold in gently with a large stainless steel spoon, adding slightly cooled, clarified butter and vanilla. Be careful not to overmix.
Pour batter into prepared pans of choice. Bake in preheated 350º F. oven 25 to 30 minutes, or until cakes pull away from sides of pans and are golden brown and springy when touched lightly on top. Remove from pans immediately and cool on cake rack.
Check Link to my Black Forest Torte I made using Chocolate Genoise recipe >>>http://www.ukrainianclassickitchen.ca/index.php?topic=6822.msg7647#msg7647
BASIC PLAIN GENOISE WITH VARIATIONS:
6 large eggs
1 cup sugar
1 cup sifted flour
1/2 cup sweet butter, melted and clarified
1 tsp. vanilla
FOR THE CAKE: In a large bowl combine eggs and sugar. Stir for a minute, or until they are just combined. Set bowl over a saucepan containing 1 or 2 inches of hot water. Water in pan should not touch bowl; nor should it ever be allowed to boil.
Place saucepan containing bowl over low heat for 5 to 10 minutes, or until eggs are lukewarm. Heating the eggs help them whip to greater volume.
It is not necessary to beat them continuously as they are warming. They should, however, be lightly stirred 3 or 4 times to prevent them from cooking at bottom of bowl.
When eggs feel lukewarm to your finger and look like a bright yellow syrup, remove bowl from heat. Begin to beat, preferably with an electric mixer. Beat at high speed for 10 to 15 minutes, scraping sides of bowl with a rubber spatula when necessary, until syrup becomes light, fluffy, and cool. It will almost triple in bulk and look much like whipped cream. It is the air beaten into the eggs that gives genoise its lightness.
Sprinkle flour, a little at a time, on top of the whipped eggs. Fold in gently, adding slightly cooled, clarified butter and vanilla. Folding can be done with electric mixer turned to lowest speed, or by hand. Best done by hand. Be especially careful not to overmix.
Pour batter into prepared pans, of your choice above.
Bake in preheated oven 25 to 30 minutes, or until cakes pull away from sides of pans and are golden brown and springy when touched lightly on top. Remove from pans immediately and cool on cake rack.
LEMON OR ORANGE GENOISE:
Basic Plain Genoise recipe
1 teaspoon grated orange or lemon rind
2 Tablespoons orange or lemon juice
Follow recipe for basic plain genoise, adding 1 teaspoon grated orange or lemon rind and 2 Tablespoons orange or lemon juice to clarified butter before folding it into cake batter.
GENOISE FOR PETITS FOURS:
Genoise for petits fours should be a little firmer than regular genoise. Follow the Basic Plain Genoise recipe, substituting 1 1/2 cups flour for the regular flour measurement. Bake in an 11 x 16 jelly-roll pan.
NUTTED GENOISE:
Basic Plain Genoise recipe
1/2 cup almonds, walnuts, filberts, or pecans
Follow the recipe for Basic Plain Genoise. Grate or grind nuts fine. Toasting the nuts slightly before grinding improves their flavor. When folding in flour, sprinkle in nuts.
NOUGAT GENOISE:
Basic Plain Genoise
2/3 cup nougat powder, measured after grinding
Follow the recipe for Basic Plain Genoise. When folding in flour, sprinkle in 2/3 cup nougat powder.