So you start with four egg whites...
And whip 'em real good!
And they're supposed to TRIPLE in volume!
The flavoring called for was vanilla. I opted for some vanilla bean paste instead. See the black flecks? Those are seeds. Sure smells GOOOOOD!
And then you fold in your dry ingredients in three stages - that's mostly cocoa and cake flour. Oh, and the last folding in gets clarified butter added as well. I really don't understand what the difference would be in the end result if I just added plain ol' melted butter, OR if I did it as instructed (which I did) and removed the foam from the top of the melted butter, PLUS the thicker white liquid from the bottom of the melted butter. Whatever - I played along and did as told.
Once that's all done you spread the foaming-but-flattening-rapidly mixture into a buttered- then- parchment- papered- then- buttered- again- plus- floured pan, and bake til it springs back in the middle. I have to admit - I was nervous about how pale this "chocolate genoise" (how do you say that!?) turned out!
The filling is supposed to be a chocolate mousse.
- I'm not a big fan of light and airy mousses. (Meese?) Too light and airy.
- I'm not a big fan of the taste of this particular mousse - kinda bitter!
Once the cake has cooled in it's pan, you trim the edges to make it easier to work with, dust with cocoa, cover with wax paper AND a damp kitchen towel, flip it over, remove the pan, peel off the baked-on parchment paper (remember, I buttered and floured it), dust with cocoa, roll up and stick it in the fridge for awhile. Here's where I started praying to the baking gods, promising them I'd never ever ever again use margarine or Crisco if they did right by me here...
I have to admit, it's a very light cake, AND it's a bit darker than the top implied.
Now honestly, this makes my countertop look filthy, but YOU try flipping out a cake, doing all that dusting with cocoa, and rolling up a chocolate cake without getting some crumbs here and there. I think I need a shower now! LOL
And so it's been sitting in the fridge for awhile. I need to go see about starting the next stage soon I guess, eh?