Chocolate genoise with chocolate-peppermint ganache *jb

12 Servings

Ingredients

Quantity Ingredient
⅓ cup Water
⅓ cup Sugar
1½ tablespoon Dark creme de cacao
½ teaspoon Vanilla extract
Nonstick vegetable oil spray
¾ cup Plus 2 tablespoons cake flour
⅓ cup Plus 1 tablespoon unsweetened cocoa powder
¼ teaspoon Baking soda
5 larges Eggs
1 large Egg yolk
¾ cup Plus 2 tablespoons sugar
¼ teaspoon Salt
1½ teaspoon Vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted, cooled
36 ounces Bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2½ cup Whipping cream
¼ cup Light corn syrup
1½ teaspoon Peppermint extract
1 teaspoon Vanilla extract
Chocolate curls (about 6 ounces)

Directions

SYRUP

GENOISE

GANACHE

For syrup: Stir water and sugar in small saucepan over low heat until sugar dissolves. Increase heat; boil. Remove from heat. Stir in creme de cacao and vanilla. (Can be made 1 week ahead. Cover; chill.) For genoise: Preheat oven to 350F. Butter and flour 9-inch-diameter springform pan with 2¾-inch-high sides; line bottom with parchment paper. Cover cake rack with paper towel; spray paper towel with nonstick spray.

Sift flour, cocoa powder and baking soda into small bowl 3 times.

Combine eggs, egg yolk, sugar and salt in large stainless steel bowl.

{Step One} Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Whisk until mixture is just warm to touch (thermometer will register 110 B0F), about 2 minutes. Remove mixture from over water. {Step Two} Using electric mixer, beat until mixture triples in volume and falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Sift flour mixture over in 3 additions; fold gently to incorporate each time. Drizzle butter over and fold in (do not overmix or batter will deflate). Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 40 minutes. Cut around pan sides; release sides. Turn cake out onto towel-covered rack; peel off parchment. Cool. (Can be made 1 day ahead. Wrap; store at room temperature.) For ganache: Place chocolate in large bowl. Bring cream to boil in small saucepan. Pour cream over chocolate. {Step Three} Add corn syrup and extracts; whisk until smooth. Cool to room temperature, stirring occasionally.

Transfer 3 cups ganache to medium bowl. Using electric mixer, beat until very thick and light colored, about 12 minutes.

Using long serrated knife, cut genoise horizontally into 3 layers.

Place 1 cake layer on cardboard round or pan bottom. Brush cake with 3 tablespoons syrup. Spread ⅓ of whipped ganache over. Repeat 2 more times with remaining cake layers, syrup and whipped ganache.

Spread 1 cup unwhipped ganache thinly over top and sides of cake.

Refrigerate cake until coating sets, about 10 minutes.

If necessary, warm remaining un-whipped ganache until just pourable.

Place cake on rack set over sheet of foil. Pour ganache over cake as glaze, spreading to cover top and sides smoothly. Chill until glaze begins to set, about 30 minutes. Place cake on platter. Press chocolate curls onto sides. Chill at least 2 hours.

Makes 10-12 servings.

Bon Appetit March 1998

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