Chocolate Génoise Recipe
Chocolate Génoise
Flavors of Belgium
Total time: 30 to 60 minutes

Preparation and baking time: About 1 hour

Difficulty: Requires a certain dexterity
Chef's Note

An original recipe from Thérèse Desmedt of 'T Oud Konijntje in Waregem for Callebaut Chocolate

For 8 servings

- 5 eggs
- 150 g (10 oz.) sugar
- 40 g (1 1/2 oz.) cocoa powder
- 150 g (5 oz.) flour
- 1 packet of vanilla sugar
- 70 g (5 tbsp.) melted clarified butter

- 240 g (8 oz.) dark or semisweet chocolate
- 100 ml (6 tbsp.) milk
- 800 ml (3 1/4 cup) whipping cream
- 100 g (3 1/2 oz.) sugar
- 3 sheets of gelatin
- or 2 packets of powdered gelatin

Preparing the génoise

  1. combine the sugar and eggs in the top part of a double boiler and stir until warm; remove from the heat and beat with a whisk or electric mixer for 10 minutes, or until cooled and very light and foamy;
  2. gently fold in the flour, vanilla sugar and cocoa powder with a spatula, mixing very gently so as not to deflate the batter; finish by folding in the melted butter; 
  3. pour the batter into a buttered 20 cm (8") round cake pan; bake in a 180°C. (350°F.) oven for about 30 minutes. 

Preparing the mousse

  1. melt the chocolate with the milk and sugar in a heavy saucepan; 
  2. soak the gelatin sheets in a little water; squeeze them dry and dissolve them in the mousse; let cool; 
  3. beat the chocolate mixture with 250 ml (1 cup) cream until a spreadable mousse is formed; 
  4. beat the remaining cream to soft peaks.


  1. slice the génoise into 3 layers of equal thickness;
  2. spread the bottom layer with chocolate mousse; the second with whipped cream, and the third with mousse;
  3. decorate with chocolate shavings.
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