Monday, February 14, 2011

Mini Genoise Cakes with Dark Chocolate Ganache

No, there's no triple layer chocolate cake with luscious cream filling nor there's any heart-shaped creamy cheesecake with elaborate decorations. I guess it has something to do with the over eating during Chinese New Year that had tone down the baking mood. But I didn't want to let this special day pass by without making a little something special for my 3 Valentines at home. :P So I decided to do something not too elaborate but yet presentable as a nice desert to serve. I went with one of the simpler recipes in Rose's heavenly cakes cook book, i.e. Chocolate Bull's-Eye Cakes. And since I have this silicon heart shaped cake mould, I made this:

If you have that book, you probably think the cake look kinda different, I don't blame you, it is! Besides the different cake mould used, I did skip a few steps in Rose's recipe as I think it's not necessary for my taste buds. :)) Her recipe actually soaked the genoise with syrup (sugar and water mixture) and then brushed the mini cakes with apricot glaze. I think you can imagine as I was worried it'll be too sweet...:P Also, I made simple chocolate ganache verses Rose's Chocolate cream filling which involves adding egg yolk to it.

Fortunately, the cakes still turned out heavenly! I vowed that I will use this sponge cake recipe from now on. :)) It's tender soft and yet doesn't deflate much after it's out from the oven. :) Anyway, without further ado, here is the recipe:

Genoise Cake Batter:
43g clarified butter (I used unsalted butter)
3/4 tsp pure vanilla extract
2 large eggs + 1 egg yolk (100g + 18g)
66g suferfine sugar
66g Wondra flour( I used 33g cake flour + 33g corn flour)


  • Preheat the oven to 175C.
  • To prepare the butter, in a microwavable bowl, warm the butter until hot. Stir in the vanilla extract, cover and keep warm.
  • To prepare the egg mixture; in the bowl of a stand mixer set over a pan of simmering water, heat the eggs, yolk, and sugar until just lukewarm to the touch, stirring constantly with a long handled whisk to prevent curdling.
  • Immediately remove the bowl to the stand mixer and attach the whick beater. Beat on high speed for a minimum of 5 minutes. It will more than quadruple in volume and very thick and airy.
  • Remove almost 1/2 cup of the beaten egg mixture and whisk it thoroughly into the melted butter.
  • Sift about half of the flour over the remaining egg mixture, fold it in gently but rapidly until almost all the flour has disappeared. Repeat with the remaining flour until all traces of the flour have disappeared.
  • Fold in the butter mixture until just incorporated. Make sure you reach into the bottom of the pan to be sure to moisten all the flour.
  • Pour the batter into the prepared cake pans. Bake for about 15 to 20 minutes (mine took 15 minutes), or until golden brown anf the cakes start to shrink slightly from the sides of the pan mould.
  • Note: To prevent the collapse of its delicate foam structure, while still hot, the genoise must be unmould as soon as it is baked. (this is new to me!)
Chocolate Ganache:
50ml heavy cream + 75g semi sweet chocolate, chopped (I used 65% cocoa Valrohnoa)

  • Heat the heavy cream in a saucepan till almost bubbling. Remove from fire and add in the chopped chocolate and let stand covered and unstirred for a good 10 minutes. After 10minutes, stir the mixture well till combined nicely. Use when needed.
  • I scooped about 1/2 tsp amount to the cavity of the cake top. You can chill the cake to let the chocolate ganache harden a little, but I like mine room temperature.

See the fine bubbles in the sponge cake? I like this recipe as it doesn't involve using too many ingredients...e.g glucose. Try it for yourself and you'll see. :)

These mini cakes are such a delight to snack on. :) I think I will double the recipe next time to make more to share. :D My 3 Valentines loved them and said its the best Valentine's day gift, hahaha!

I am also submitting this to Aspiring Bakers #4: Love In The Air (Feb 2011) hosted by Cuisine Paradise.

Lastly, before I sign off, I would like to wish all a Sweet Valentine's Day! Cheers!


Cuisine Paradise said...

I love this. It's quick, easy and furthermore looks delicious. Thanks for sharing :) Happy Valentine Day to you!!!!!

Sonia ~ Nasi Lemak Lover said...

This look cute and good. Happy Valentine day to you.

Angie's Recipes said...

They look so lovely! I would love to have one!

Pei-Lin said...

Bee Bee, it was very sweet of you to whip up something special and petits for your Valentines! I guess recipes are for reference and to be taken as sources of inspiration. Good job! =D

Happy V-Day to you and your family! Hope to see you again someday. =)

ReeseKitchen said...

Happy Valentine Bee Bee...:)
Beautiful hearts you have here, I like them so much! I din bake any since those CNY cookies...haha! Still lazy....;p
Btw, do you think I can use your recipe for my strawberry cheese cake which need a layer of sponge at the bottom?

Wen said...

Happy Valentine's Day! These little sweethearts look so soft and yummy! Bookmarked! Thanks for sharing!

The Sweetylicious said...

that's sooo nice! it look so fluffy and light! topping it off with choc definitely is a bonus to the yummy factor! (: happy valentine's day (:

j3ss kitch3n said...

very beautiful genoise cakes! happy valentine's day!

Shirley @ Kokken69 said...

Very pretty. Your three valentines at home must have been thrilled!

ann low said...

Those are lovely heart shape cakes. Very beautiful and perfect for Valentine's Day!

E. said...

The texture looks so fine and spongy. Yum! The heart shapes are adorable. I wanted to try out a sponge cake recipe, but it had glucose and I don't think we have it here in the states... I'll try this recipe out one day. Happy Valentine's day to you.

quizzine said...

I'm still finding THE sponge cake and will bookmark this! Lovely cake :)) Thanks for sharing,

ICook4Fun said...

Happy Valentine's Day Bee Bee. These little heart shape Genoise are cute and they look so light and soft.

Bakericious said...

Bee, such lovely heartshape mini cake, your 3 valentines definitely in heaven :) Happy Valentine Day!

Honey Bee Sweets said...

Thanks Ellena! This is indeed a very simple desert to whip up. ;) Happy Valentine's Day to you too!

Thanks for dropping by Sonia. :) hope you had a wonderful Valentine's Day yesterday too!

Sure Angie! You can have a dozen if you come by my place. :)

Pei-Lin, sorry to know that you're still recovering from a cold. Do take care and yes, hopefully we will meet up again when soon....before your work takes pup too much of your time! :) take care my friend and happy valentine's day to you too!

Honey Bee Sweets said...

Happy Valentines's Day to you too Reese! I guess u did have a nice time yesterday. :) oh yes, you can definitely use this sponge recipe for your cheesecake'll be a keeper, trust me. :)

You are most welcome Wen! Hope you will try out this genoise recipe someday. happy Valentine's Day to you too!

Thanks Sweetylicious for your compliment. :) do try it out next time and you will love it too. Happy Valentine's Day to you too!

Your #1 Fan said...

The texture is so fine! Looks so delicious and pretty! Thanks for sharing.

Honey Bee Sweets said...

Thanks for dropping by j3ss. ;) Happy Valentine's Day to you too!

Thanks Shirley. :) Actually, they finished it up the genoise cakes real fast (since it was small & not a lot). I wasn't to sure about the thrill involved, hahaha, but at least there is some tummy satisfaction, lol!

Thanks Ann! I wished I had made them in some kind of pinkish or red color though, so as to make it even more valentine like cakes, hahaha!

Honey Bee Sweets said...

You are welcome Esther, hope this genoise recipe will work out fine for you. But i remember when i was still in CA, i would use light corn syrup to replace glucose if needed. Anyway Happy Valentine's Day to you too!

Thanks for dropping by Esther from quizzine. :) Ohh...hope this sponge cake recipe will be THE one you have been looking for. But do watch out for some of the steps...can be quite tricky.

Thanks Gert! Happy Valentine's Day to you too!

Hey Jess, you know after my Lou kong saw this, his first reaction was " Ai ya, still have so many NY cookie leh, still baking cake ah?" * sigh* :P

collin said...
This comment has been removed by the author.
CaThY said...

Pretty & yummy :)

lena said...

cute and the texture of the sponge looks really good, your 3 valentines must be so excited looking at these!

Quay Po Cooks said...

Belated happy valentine. Lovely heart shaped delicious looking cakes.

DG said...

It's so cute & lovely cake. The texture so soft & spongy. Thanks for sharing this, I wanny to try this too :)

My Little Space said...

Boy, these are so cute. Loving the sponge texture and also the ganache. Happy Belated Valentine's Day! ha.. Btw, how's the night? Sure, it's a good one.
With love, kristy