Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan. Genoise: Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda. In a large metal bowl set over barely simmering water, whisk eggs and sugar with a hand-held electric beater until thick, foamy and doubled in volume. Mixture should form a ribbon when beaters are lifted. Make sure that mixture does not get too hot and curdle eggs. Remove from heat and gently fold in flour mixture until just combined. Fold in melted butter and pour into cake pan. Bake 20 minutes until cake is springy to touch. Cool in pan 10 minutes on a cake rack, turn out and cool completely. Ganache: In a small saucepan bring cream to a boil over high heat. Remove from heat and whisk in chocolate. Let cool, stirring occasionally, until thickened, but still pourable. Assembly: Halve cake crosswise. On a cake rack set over a baking sheet, cover bottom cake layer with raspberry filling and replace top layer. Over center of cake pour ganache and smooth over top and sides with a palette knife until evenly coated. Let icing set, about 1 hour. To decorate, pipe whipped cream as desired, arrange raspberries and mint and dust with powdered sugar. This recipe yields 10 servings. Comments: The original recipe title as listed is ?Chocolate Genoise Cake With Raspberry Filling And Chocolate Ganache?. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-041 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 03-07-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 10|
|Calories from Fat: 330 (38%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 673.2mg||207 %|
|Sodium 268.1mg||9 %|
|Potassium 421mg||11 %|
|Total Carbohydrate 117.7g||35 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 114.9g|
|Protein 24.1g||34 %|
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Calories per serving: 870
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