Chocolate Genoise (italian Sponge Cake)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 3 ounces fine quality chocolate, chopped
• 2 tablespoons unsalted butter, cut into bits
• 1/2 teaspoon vanilla
• 1/2 cup cake flour (not self-rising)
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 1/3 cup sugar

Recipe

• 1 line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess.
• 2 in a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth.
• 3 remove the bowl from the heat and let the mixture cool.
• 4 into a bowl sift together the flour and the salt.
• 5 in a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted.
• 6 fold the flour mixture into the egg mixture until the batter is just combined and fold in the chocolate mixture gently but thoroughly.
• 7 pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean.
• 8 transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan.
• 9 invert the cake onto another rack and remove the wax paper.
• 10 reinvert the cake onto the rack and let it cool completely.