I love Malgieri's chocolate genoise recipe. You whisk together eggs, egg yolks, sugar, and salt in a bowl set over simmering water until the mixture reaches 100 degrees. Then you whip the mixture until it is cool and increased in volume, and fold in the sifted dry ingredients (cake flour, cornstarch, cocoa powder). My cake rose beautifully and had a perfect sponge texture.
After the cake is cooled, you split it into two layers, and place one of the layers in the bottom of a cake ring. The cake is nine inches in diameter and you use a 10-inch diameter cake ring, so there is a small band of empty space between the outer edge of the cake and the ring. You moisten the cake with raspberry syrup (water, sugar, and Chambord), spread on chocolate ganache (whipping cream, chocolate, and butter), and the pour over some raspberry Bavarian cream (frozen raspberries, sugar, Chambord, gelatin, and whipping cream). The raspberry cream fills the empty space between the perimeter of the cake and the cake ring. Then you add the remaining cake layer, and again follow with more raspberry syrup, chocolate ganache, and the remaining Bavarian cream.
After you refrigerate the cake to set it, you unmold it from the ring, spread whipped cream around the outside, and then decorate with chocolate shavings and fresh raspberries.
Recipe: "Chocolate Raspberry Bavarian Cake" and "Chocolate Genoise" from Chocolate: From Simple Cookies to Extravagant Showstoppers, by Nick Malgieri. Recipe available here.
- "I Liked It and I Put a Ring on It: Chocolate Bavarian Torte," January 18, 2012.
- "Mind the Gaps: Fraisier," February 18, 2012.