A Stir The Pots Post

Genoise Au Chocolat

by | Nov 19, 2013 | Baking, Desserts

Many years ago when I went to cooking school, the method of learning a core group of formulas was to memorize the ingredients,  known as " bon d'économat." Recently I was asked to make a cake impromptu style. I didn't have my handy formula sheet for Genoise. It's a classic cake in the French repertoire that is made with eggs, sugar, flour as well as a bit of butter and. Working with my dust-covered memory, I managed to summon up amounts for a chocolate genoise which includes cocoa and cornstarch! Can I blow my own bugle? Here goes. It worked! The cake was airy and absolutely what I remembered from school.

  IMG_8197

IMG_8198

IMG_8203 IMG_8204

IMG_8206

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content

Brezlen

Brezlen

Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...

read more