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Name: Chocolate Genoise with Chocolate-Peppermint Ganache Jb
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 1/2 ts Vanilla extract; 1 1/2 ts Peppermint extract; 1 1/2 tb Dark creme de cacao; Chocolate curls (about 6; 3/4 c Plus 2 tablespoons sugar; 3/4 c Plus 2 tablespoons cake; 1/4 ts Baking soda; 1 ts Vanilla extract; Nonstick vegetable oil spray; 5 lg Eggs; 1/4 ts Salt; 1 lg Egg yolk; 2 1/2 c Whipping cream; 1/4 c Light corn syrup; 1/3 c Plus 1 tablespoon; 4 tb (1/2 stick) unsalted butter,; 1/3 c Water; 1/3 c Sugar; 36 oz Bittersweet (not; 1/2 ts Vanilla extract

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INGREDIENTS

1 1/2 ts Vanilla extract
SYRUP
GENOISE
1 1/2 ts Peppermint extract
1 1/2 tb Dark creme de cacao
Chocolate curls (about 6
3/4 c Plus 2 tablespoons sugar
3/4 c Plus 2 tablespoons cake
GANACHE
1/4 ts Baking soda
1 ts Vanilla extract
Nonstick vegetable oil spray
5 lg Eggs
1/4 ts Salt
1 lg Egg yolk
2 1/2 c Whipping cream
1/4 c Light corn syrup
1/3 c Plus 1 tablespoon
4 tb (1/2 stick) unsalted butter,
1/3 c Water
1/3 c Sugar
36 oz Bittersweet (not
1/2 ts Vanilla extract

Servings

INSTRUCTIONS

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 2 3/4-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 110F), 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 1/3 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 Posted to MM-Recipes Digest by Julie Bertholf on Apr 12, 1998

NOTES

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Chocolate Genoise with Chocolate-Peppermint Ganache Jb

1 1/2 ts Vanilla extract
 SYRUP
 GENOISE
1 1/2 ts Peppermint extract
1 1/2 tb Dark creme de cacao
 Chocolate curls (about 6
3/4 c Plus 2 tablespoons sugar
3/4 c Plus 2 tablespoons cake
 GANACHE
1/4 ts Baking soda
1 ts Vanilla extract
 Nonstick vegetable oil spray
5 lg Eggs
1/4 ts Salt
1 lg Egg yolk
2 1/2 c Whipping cream
1/4 c Light corn syrup
1/3 c Plus 1 tablespoon
4 tb (1/2 stick) unsalted butter,
1/3 c Water
1/3 c Sugar
36 oz Bittersweet (not
1/2 ts Vanilla extract

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 2 3/4-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 110F), 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 1/3 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  Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on  Apr 12, 1998

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 12 Servings

Calories: 325
Calories from Fat: 139 (43%)

Amt Per Serving		% DV

	Total Fat 15.4g	21 %
	Saturated Fat 6.3g	31 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.7g
Cholesterol 475.2mg		146 %
Sodium 178.9mg		6 %
Potassium 155.1mg		4 %
Total Carbohydrate 33.4g		10 %
	Dietary Fiber 0g	0 %
	Sugars, other 33.3g
Protein 13.6g		19 %
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: 325

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