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Suggest a better descriptionHeat oven to 350 degrees. Line two 8-inch round cake pans with parchment paper, butter the parchment, dust with flour, and set aside. Set the bowl of an electric mixer over a pot of simmering water. Combine eggs and sugar in a bowl; whisk until mixture reaches 110 degrees. Transfer bowl to electric mixer; beat on high speed until well mixed, about 8 minutes. Sift together flour and cocoa; then sift flour and cocoa over egg mixture, folding into mixture in three batches and scraping down sides of bowl with rubber spatula. Add melted butter in a steady stream. Add vanilla. Fold gently and pour out into prepared pans. Bake until cake is springy to the touch, about 18 to 20 minutes. Remove from oven, cool on a rack, and invert onto a plate. Makes 1 eight-inch cake. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch cake" Per serving: 1577 Calories (kcal); 30g Total Fat; (16% calories from fat); 47g Protein; 288g Carbohydrate; 1122mg Cholesterol; 341mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 13 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (825g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3444 | ||
Calories from Fat: 639 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71g | 95 % | |
Saturated Fat 44.4g | 222 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 183mg | 56 % | |
Sodium 118mg | 4 % | |
Potassium 311.6mg | 8 % | |
Total Carbohydrate 704.2g | 207 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 700.3g | ||
Protein 13.7g | 20 % | |
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. |
Calories per serving: 3444
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