I finally had some time to read over a book which I bought a while ago. Its called, “Cooking with Chocolate.” An amazing book, it was filled with detailed instructions and hints as to how the passionate home baker can home in their skills. In addition, the book houses countless recipes from distinguished pastry chiefs and chocolatiers from Paris. Hevin, Michalak and Adams to name a few. As I flipped through the pages, I found a charming recipe on genoa cake. This recipe used marzipan and chocolate to sweeten the concoction.
The trick to making the genoa cake is by making a sabayon with the eggs first. This can be achieved by placing the eggs over a baine marie. The temperature should not exceed 50 degrees. Once the egg sabayon reaches 50 C remove from heat and incorporated the marzipan. As a tip from the author, chop the marzipan into bits and warm it up thereby making it easier to beat the eggs and marzipan into a smooth mixture. Next add the dry ingredients and lastly add the melted chocolate and butter. Bake them at 325 for approximately 14 minutes for small cakes.
Chocolate Genoa Loaf
75 g milk chocolate
3 tbsp butter
1/3 cake flour
1/2 tsp baking powder
160 g almond paste
2 tsp anise flavored liquor
70 g pearl sugar or coarse sugar grains
Result: I found this cake quite light, moist and enjoyable. It was not too sweet and the almond paste certainly added to the flavour of the cake. I had used pearl sugar this time but will use sanding sugar next time. As an alternative, individuals could add apples to it as well to bring it up a notch. Bon Appetit!!!