Chocolate Genoise Yield: Makes one 12-by-

17-inch cake
for Chocolate
Mousse Cake
Make this chocolate genoise
for our Chocolate Mousse Cake.

Ingredients Directions
Unsalted butter, room Step 1
temperature, for baking Preheat oven to 400 degrees. Butter a 12-by-17-
sheet inch rimmed baking sheet, line with parchment
paper, and butter the paper. Combine 1
1/4 cup plus 1 tablespoon flour and 1 tablespoon cocoa, and
tablespoon all-purpose coat the pan, tapping out excess. Place the egg
flour yolks in the bowl of an electric mixer fitted with
1/4 cup plus 1 the whisk attachment. Beat on high speed until
tablespoon cocoa pale yellow, about 5 minutes. Transfer to a
powder medium bowl, and set aside. Wash and dry the
mixer bowl.
6 large eggs, separated
Step 2
3/4 cup sugar
Place the egg whites in the clean mixer bowl;
with the whisk attachment, beat on medium
speed until soft peaks form, about 3 minutes.
Increase the speed to medium-high, and add the
sugar gradually, until glossy stiff peaks form,
about 3 minutes. Transfer the egg-white mixture
to a large bowl.

Step 3
Using a rubber spatula, fold the egg-yolk mixture
into the egg-white mixture. Sift the flour and
cocoa powder over the top, and gently fold them
into the batter. Gently pour the batter into the
 prepared baking sheet, and smooth the top with
an offset spatula.

Step 4
Bake until cake springs back when touched, 10 to
12 minutes. Remove from oven; immediately turn
cake out onto wire rack lined with parchment.
Peel parchment from cake; cool completely. Use
genoise the day it is made.

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01/26/2022