Chocolate Genoise Cake
1lb and 2oz of eggs
12oz of sugar
10oz cake flour
0.25oz vanilla extract or lemon flavor
3oz of cocoa power
Sift the flour with the cocoa powder. Combine the eggs, sugar and salt, and warm over a bain marie until 110 degrees F. With a wire, whip beat the eggs at high speed until they are light and thick. This may take as long as 10 minutes. Whip in the vanilla extract. Fold in the sifted flour, in three stages. Carefully fold in the melted butter. Do not deflate the foam. Immediately pan onto parchment paper, lined baking pans and bake at 350 for 10 minutes.
Bandola Bombe Mixture
10 egg yolks
2oz Bandola coffee
Mix all and heat oven to 180 degree F, stirring constantly. Transfer to a mixing bowl and whip until light, fluffy and cool.
1oz of gelatin sheets
18oz of Mascarpone
4oz of heavy cream
3oz of sugar
1oz of Bandola Coffee
6oz whip cream whipped to peaks
Heat cream, sugar and coffee together. Dissolve gelatin in cold water. Squeeze out gelatin and add to sugar-coffee mixture. Stir to dissolve gelatin. Stir coffee mixture with mascarpone cheese, then mix with Bandola bombe mixture and fold in whipped cream. Refrigerate until ready to use.
10oz of bittersweet chocolate chopped
1 cup of heavy cream
1oz of Espresso
Heat the cream and espresso over heat until almost boiling. Remove from heat and pour over chopped chocolate. Stir to dissolve. Use as a glaze or whip to soft peaks for a frosting.
Gently release the edges of the genoise cake from the parchment lined baking pan. Place the Mascarpone Mousse in the center and spread to edges. Roll up tight. Cover and refrigerate. Pour the ganache over the cake. Let is set up. Decorate with edible gold and chopped nuts, fruit, etc. Slice and serve.