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Name: Chocolate Genoise Cake with Burnt Sugar Icing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1/3 c Unsweetened cocoa powder; 3/4 c Grand Marnier; 1 c Sugar; plus; 2 c Heavy cream; 1 c Bleached flour; 2 tb Sugar; 8 Eggs; 1 ts Baking Powder; 1 Recipe Burnt Sugar Butter; 2 tb Butter; 1/2 lb Hawaiian Vintage Chocolate

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INGREDIENTS

1/3 c Unsweetened cocoa powder
3/4 c Grand Marnier
1 c Sugar; plus
=== FOR THE GANACHE ===
2 c Heavy cream
=== FOR THE CAKE ===
1 c Bleached flour
2 tb Sugar
8 Eggs
1 ts Baking Powder
1 Recipe Burnt Sugar Butter
2 tb Butter
1/2 lb Hawaiian Vintage Chocolate

Servings

INSTRUCTIONS

* Note: See the "Burnt Sugar Butter Cream" recipe which is included in this collection. Preheat the oven to 350 degrees. 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 wire 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. It 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. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B61 broadcast 10-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 Recipe by: Emeril Lagasse

NOTES

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Chocolate Genoise Cake with Burnt Sugar Icing

1/3 c Unsweetened cocoa powder
3/4 c Grand Marnier
1 c Sugar; plus
 === FOR THE GANACHE ===
2 c Heavy cream
 === FOR THE CAKE ===
1 c Bleached flour
2 tb Sugar
8 Eggs
1 ts Baking Powder
1 Recipe Burnt Sugar Butter
2 tb Butter
1/2 lb Hawaiian Vintage Chocolate

* Note: See the "Burnt Sugar Butter Cream" recipe which is included  in this collection.    Preheat the oven to 350 degrees. 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  wire 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.  It 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. This recipe yields 10 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1B61 broadcast 10-12-1998) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-23-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (282g)
Recipe Makes: 10 servings

Calories: 503
Calories from Fat: 283 (56%)

Amt Per Serving		% DV

	Total Fat 31.4g	42 %
	Saturated Fat 13.3g	66 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 3.2g
Cholesterol 884.7mg		272 %
Sodium 346.9mg		12 %
Potassium 336.7mg		9 %
Total Carbohydrate 27.9g		8 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 26.8g
Protein 28.3g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 503

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