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CHOCOLATE GÉNOISE

Prepare Génoise, reducing the flour to ½ cup plus 1 tablespoon sifted (105g) cake flour. Sift it together 3 times with ½ cup plus 1 tablespoon (45g) unsweetened cocoa powder and return to the sifter. Do not sift any of the sugar with the flour mixture; instead, whisk together all the sugar (1 cup total or 200g) with the eggs. Proceed as directed.

Own a physical copy? Find this recipe on page 722.

Cakes and Cupcakes