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Chocolate Ginoise




Source of Recipe


unknown


List of Ingredients




6 ounces flour
6 tablespoons cocoa powder
4 eggs
3 ounces sugar
2 ounces butter, melted


Recipe



Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan,
line with parchment or waxed paper. Butter and flour paper.

Combine flour and cocoa and sift 3 times. In a mixing bowl set over a
pan of hot water combine eggs and sugar. Whisk until mixture
registers 110 degrees F on a candy thermometer. Remove from heat and
continue to whip egg mixture until extremely fluffy. Using a large
spatula gently fold in sifted flour by thirds and finish by folding
in melted butter. Pour into prepared pan and bake until firm, 25 to
30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool
completely.

Note: measurements are given by weight for greater accuracy. Cup
measures are as follows: scant 1/2 cup sugar; 6 tablespoons cocoa; 1
1/2 cups flour; 1/2 stick butter.