| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 8 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 3 | Egg yolks | |
| 130 | g | Sugar |
| 100 | g | Flour |
| 30 | g | Cocoa powder |
| 600 | g | Whipping creme (35 %) |
| 60 | g | Sugar |
| Vanilla extract | ||
| 200 | g | Sugar |
| 200 | g | Water |
| 600 | g | Cherries |
| 50 | g | Kirche |
| Chopped chocolate or vermicelli |
INSTRUCTIONS
CHOCOLATE GENOISE CHANTILLY SYRUP GARNISH DECORATION From: Bill Stuart <ah787@freenet.carleton.ca> Date: Sun, 24 Jul 1994 09:18:05 -0400 (EDT) Put a fairly large pan of water onto a pot and bring to a boil. Get a large metal bowl and put the egg yolks and eggs into it. Add sugar and beat until well mixed. Put the bowl in the pan of boiling water and beat rapidly until it reaches a ribbon stage. The mixture must be very foamy. Remove from heat. Add flour/cocoa mix and incorporate. Fold, do not beat. Put in circular pan (chemisier, spray with no-stick stuff, etc before putting genoise in mold). Bake at 380 F till it's done. Allow to cool. Soak cherries in kirche. Put water and sugar for syrup in a bowl and bring to a boil. Remove from heat, drain the kirche from the cherries into the syrup. Prepare the chocolate for the garnish (temper it or use vermicelli). Pour the creme into a cold bowl. Add sugar and vanilla, whip to medium soft peak, hard if desired. The inside should not be hard peak. Cut the cooled cake into thirds. Brush the bottom layer with syrup, cover with some creme and cherries. Add the second layer, repeat. Brush the third layer with syrup and place on top. Cover the cake with the remaining whipped cream and decorate with remaining cherries and chocolate. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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