Chocolate Genoise (Jacques Torres) Recipe

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Chocolate Genoise (Jacques Torres)
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Ingredients:

  • 8 large eggs
  • 3 large egg yolks
  • 1 cup (7 oz, 200 g) granulated sugar
  • 2 1/2 (1.7 oz, 50 g) tbsp honey
  • 2 cups (8.8 oz, 250 g) unbleached, unbromated pastry flour, sifted
  • 1/3 cup cocoa powder (if making chocolate genoise)

Directions:

  1. Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees F (45 degrees C) on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
  2. Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is underwhipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not overmix or the batter will deflate.
  3. I bake the genoise on a baking sheet 99 percent of the time because then I can cut it to any size I want. Spread the batter over a parchment paper-covered baking sheet and bake in a preheated 400 degrees F (200 degrees C) oven until lightly and evenly browned and springy to the touch, about 10 minutes. If using cake pans, fill buttered and parchment paper-lined 8-inch round cake pans three quarters full. Bake at 350 degrees F (175 degrees C) until well-risen and golden brown, about 30 minutes. Genoise is baked at a higher temperature for a shorter period of time on a baking sheet than when baked in a cake pan to allow it to retain moisture; if overbaked, it will be dry and crunchy.
  4. Let the genoise cool slightly. Unmold and finish cooling on a wire rack to allow the air to circulate evenly around the cake. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
  5. VARIATION: You can easily make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup/0.8 to 1.6 ounces/25 to 50 grams) of the flour. Weigh the cocoa powder before you sift it.
  6. SIDEBAR: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons, 2.7 ounces or 75 grams) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1011.63 Kcal (4235 kJ)
Calories from fat 261.55 Kcal
% Daily Value*
Total Fat 29.06g 45%
Cholesterol 1023mg 341%
Sodium 589.26mg 25%
Potassium 672.46mg 14%
Total Carbs 156.04g 52%
Sugars 146.27g 585%
Dietary Fiber 1.56g 6%
Protein 38.48g 77%
Vitamin C 0.3mg 0%
Iron 5.9mg 33%
Calcium 208.4mg 21%
Amount Per 100 g
Calories 230.42 Kcal (965 kJ)
Calories from fat 59.57 Kcal
% Daily Value*
Total Fat 6.62g 45%
Cholesterol 233.01mg 341%
Sodium 134.22mg 25%
Potassium 153.17mg 14%
Total Carbs 35.54g 52%
Sugars 33.31g 585%
Dietary Fiber 0.36g 6%
Protein 8.77g 77%
Vitamin C 0.1mg 0%
Iron 1.3mg 33%
Calcium 47.5mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.3
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar

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