| 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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