Warm Mocha Tart


What I Love About Genoise

February 6th, 2012 by Cocolat

I make genoise twice a year whether I like it or not.  I make it when I teach at Tante Marie’s Cooking School www.tantemarie.com because Mary Risley (Tante Marie) believes that all aspiring professional culinary students should be able to make genoise.    Despite its old school reputation, I do like genoise. And I agree with Mary, though I’m not sure working pastry chefs in this country actually make it very often. 
The problem with genoise is that Americans like super moist cake and genoise was never meant to be moist. The other problem is that, knowing that genoise is not meant to be moist, many chefs make it inedibly dry—which perpetuates the bad rep for genoise.  I don’t accept inedibly dry genoise.  I appreciate the usefulness of a cake that is dry enough to be soaked with flavorful liquids, but I pride myself on nibble-worthy genoise, one that soaks well but might not really need all of the usual primping, poking, soaking, and fussing that goes on in classical patisserie.

Meanwhile—and this is the part I love— the production of good genoise is an ode to technique, a paean to the details that make a difference.  I privately think it separates the women from the girls…

With only four ingredients plus salt and vanilla, you can mix up a genoise in less time than it takes to preheat the oven.  Simple right?  But if you don’t measure correctly (please buy a scale) or fold properly, or if you don’t know how to prevent tiny flour balls or a rubbery bottom layer, then sister you are cooked. 

To raise the stakes still higher, I like to use the smallest weight of flour possible.  This means that there can be no unnecessary moisture in the batter or the cake will sink in the center as it cools.  To that end I use clarified or browned butter or ghee—and I’ve even used olive oil.  And, the quantity of flour called for in the recipe is correct only for the type of flour called for.  If you use flour other than the unbleached all purpose flour called for, you may need to adjust the quantity of it to get my perfect cake. 

Here’s a preview of the chocolate genoise that I’ll make at Tante Marie’s Cooking School on the day after tomorrow, February 8th.  I will use it to build a spectacular cake wrapped in a sheet of chocolate and filled with rummy bananas, bittersweet chocolate mousse, and whipped crèmefraîche, and I’ll top it with chocolate ruffles. You can do something similar with your genoise, or you can just nibble the cake plain with your coffee! 

Or, you can click on the link above and sign up for the class.  Mary always leaves a few spaces open for the public.


I urge you to use a scale for this recipe and check out the notes below for tips and greater understanding of what’s going on in the recipe.

1.5 ounces (3 tablespoons) hot clarified unsalted butter

1 teaspoon vanilla extract

1.6 ounces (1/3 cup plus 1 tablespoon sifted) unbleached all-purpose flour

1.2 ounces (3/8 cup unsifted) unsweetened cocoa powder (see notes)

4 large eggs

4.3 ounces (2/3 cup) sugar

1/8 teaspoon salt


8×2 inch round cake pan

Electric mixer with whisk attachment

Preheat the oven to 350 degrees F with a rack in the lower third.  Line the bottom of the pan with parchment paper. Do not grease the sides of the pan.

Combine clarified butter and vanilla in a 4-cup stainless steel bowl and keep it hot until needed by setting it in a pan of almost simmering water.  Or put it in a microwave safe bowl and be prepared to zap it just before using it.

Whisk the flour and cocoa together thoroughly and sift it (or shake it through a sieve) three times and return it to the sifter/sieve and set aside.

In a stainless steel mixing bowl (I use my 5 quart Kitchen Aid mixer bowl) whisk the eggs, sugar, and salt to blend.  Set the bowl on a low flame and stir (sweeping the sides and bottom of the bowl constantly to prevent scrambling) just until the eggs are lukewarm to the touch.

Remove the eggs from the heat and beat them at high speed with an electric mixer until they have cooled, tripled in bulk, and have the texture of very softly whipped cream (a ribbon of batter should dissolve very slowly on the surface of the batter).

Sift about one-third of the flour mixture over the eggs.  Fold with a large rubber spatula until the flour is almost blended into the batter. Repeat with half of the remaining flour.  Fold in the last third of the flour.  Add about 1 cup of batter to the hot butter.  Fold until blended.  Scrape the buttery batter over the remaining batter and fold just until blended. Scrape the batter into the pan.

Bake until cake springs back when pressed gently with fingers, 25-30 minutes.   Set the pan on a rack to cool.

At your convenience (the cake can be warm or completely cool), run a small spatula around the inside of the pan, pressing against the sides of the pan to avoid tearing the cake.  Invert the pan to remove the cake and peel off the parchment liner.  Turn the cake right side up to finish cooling. The cake should be completely cool before filling, frosting or storing.  The cake may be wrapped airtight and stored at room temperature for 2 days, or frozen up to 3 months.


Cocoa Powder? I like Scharffen Berger Natural Cocoa Powder.  You can use a Dutch process cocoa if you prefer it.

Flour balls in your genoise? These are prevented by whisking the cocoa and flour together and then sifting the mixture a few times before sifting it into the batter, as described in the recipe.  For plain genoise, (without cocoa) whisk 2 or 3 tablespoons of the sugar from the recipe into the flour before sifting several times.  Interspersing the grains of flour with either cocoa or a little sugar plus fluffing and aerating the mixture separates the grains of flour (to prevent clumping) and makes it easier to fold it into the egg foam without deflating it.

Rubbery bottoms on your genoise?  This is prevented by folding a little of the batter into hot butter before folding everything together, as decribed in the recipe.

Awkward folding? If your mixer bowl is tall and narrow (like Kitchenaid mixer bowls), you might want to transfer the egg foam into a larger wider bowl to make it easier to fold in the flour and butter.

Cocoa Curiosity

March 31st, 2011 by Cocolat

About 10 years ago, the late Robert Steinberg (who, with John Scharffenberger, founded Scharffen Berger Chocolate Maker) called to ask if I wanted to come over that evening and taste the first samples of what would later become Scharffen Berger natural cocoa powder. I did. I suggested that Alfred Peet join us. Neither John nor Robert knew Alfred and I relished the idea of introducing the man who changed coffee in America to a couple of new guys that I knew (even then) would change chocolate. Alfred, the late founder of Peet’s Coffee, was well over 80 at the time. When I phoned him, he said,“I’m just back from Holland, too jet lagged to drive to San Francisco”. I took a chance and said, “what if I drive?”. He never hesitated, “what time should I be ready?”
In Robert’s kitchen that night, I introduced the elder game changer to the two up-and-coming. I was the only female watching these boys figure each other out, joke with each other, and eventually find common ground, and even show a little respect. I had a wonderful time and left with the guy what brought me, that is, the guy that I brought… Memorable evening.
Ultimately Scharffen Berger cocoa was memorable too: aromatic, chocolaty, fruity, filled with a range of complex flavors. Because it was such a pleasure to work with, I began to pay careful attention…
I started to notice that simmering or boiling seemed to destroy some of its bright fruity flavors and sometimes produced unpleasant flavor notes. For that reason, my recipes for cocoa frosting and cocoa sauce call for heating but no simmering. Lately I’ve wondered if some of my older recipes, like Sicilian Gelato or chocolate pudding, would be improved by not boiling the cocoa.
So I tried the gelato without letting the cocoa simmer: I simmered the base mixture (Straus organic milk, sugar, and cornstarch) just enough to eliminate the raw starch flavor. Then I whisked the base into the cocoa at the very end. I was rewarded with better, brighter, and more complex cocoa flavor. That recipe was good before, and now it’s better. If you try it, remember that home made ice creams have no gums or additives to keep then from freezing rock solid. Once frozen, you will need to soften the gelato slightly in the microwave or fridge before scooping and serving. Then again, if your gang is available at the critical moment, this stuff makes irresistible soft-serve, right out of the machine. You’ll end up eating plenty that way, so be happy it’s relatively guilt free.
Sicilian gelato contains no eggs or cream; it’s made with milk and thickened ever so slightly with starch to give it creaminess and body. When it’s done properly and with good ingredients, it is satisfying and flavorful and refreshingly not-too-rich. It’s simple and delicious, and I often like it better than richer and fancier ice creams.
2.4 ounces (3/4 cup) unsweetened natural (my preference) cocoa powder
3 cups milk (whole, low fat or nonfat!)
4.6 ounces (2/3 cup) sugar
1 1/2 tablespoons cornstarch.
1/8 teaspoons salt
Ice cream maker
In a medium large bowl, whisk the cocoa with just enough of the milk to form a smooth loose paste. Set aside, near the stove. In a medium saucepan, mix the sugar with the cornstarch and salt. Whisk in enough of the remaining milk to form a smooth paste. Whisk in the rest of the milk. Cook over medium heat, stirring constantly with a silicon spatula or wooden spoon, scraping the sides, bottom and corners of the pan to avoid scorching, until the mixture thickens and bubbles a little at the edges. Continue to cook, stirring constantly, for two minutes longer. Scrape the mixture over the cocoa paste. Whisk until thoroughly blended. Let cool. Cover and chill several hours or overnight. Freeze according to the instructions with your ice cream maker. Note: the mixture is thick to begin with and may take less time than average time in the ice cream maker. Makes about 1 quart.
POSTSCRIPT: Just to muddy the water a little, just to prove that “consistency (really) is the hobgoblin of small minds” (apologies to Ralph Waldo Emerson) and that logical conclusions are not always logical, when I tried my best chocolate pudding recipe without boiling the cocoa, it wasn’t as good as the original. What’s good for the gelato is not good for the pudding? Go figure!