Source: Cakes & Pastries
by C. Teubner, J. Charrette, H. Blohm
Makes 16 servings.
Preparation time: 45 minutes
Tips: Freeze one layer for a quick yet elegant dessert later.
Ingredients
Preparation
7 whole eggs
1 cup sugar
1 cup cake flour
1/2 cup unsweetened cocoa powder
1/3 cup cornstarch
5 tablespoons melted and clarified butter
1. Line 10-inch springform pan with parchment paper or greased wax paper. You may bake one large TALL cake or two SHORT cakes. Short cakes may be cut up to 3 layers each depending on the use.
2. Preheat oven to 375F degrees.
3. Place eggs and sugar in large bowl over pan of barely simmering water. Let mixture stand until eggs are just warm to the touch. Beat mixture over warm water with balloon whisk until thick and lemon-colored, about 3 minutes. Beat vigorously and in a steady pattern.
4. Remove bowl from pan of water and continue beating until mixture is cool, 10 to 12 minutes (you may use electric mixer). Mixture should be thick and triple in volume.
5. Sift together flour, cocoa, and cornstarch, and gradually fold into egg mixture. Sifting flours into a pieces of wax paper allows you to fold paper in half lengthwise and gradually sprinkle flour mixture over egg mixture, folding it in thoroughly with a spatula.
6. Gradually add warm clarified butter in slow steady stream, stirring with spatula. Stir until butter is thoroughly incorporated and no streaks remain. Mixture should be smooth and uniform.
7. Pour into parchment lined pan and smooth top.
8. Bake 35 to 40 minutes or until center springs back when lightly pressed. If batter is spread in two pans, the baking time will be less.
NOTES : 1) Good basic chocolate layer cake . Create various cakes by, brushing cake with flavored simple syrup and fill with cream, butter or cheese filling of your choice.
Chocolate Basic Layer Cake
Sponge Mixture
