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Genoise

5 fresh free range eggs separated, room temp

2 T melted cooled unsalted butter

1 cup fine white granulated sugar

3/4 cup unbleached white flour

pinch salt

1 teaspoon Baking powder

2 T cocoa powder ( Optional)

• Beat whites till stiff, with salt, and tighten with 1/2 the sugar at the end
• Beat yolks with sugar till pale. Do not let sugar stand on yolks before beating.
• Fold half the whites into yolks
• Add flour little at a time with sifter, wth a floding motion with spatula Do not overmix
• Add half remaining whites
• Add rest of flour,( mixed with cacao powder)
• Add melted butter, in a ring around batter
• Add rest of whites;
• Fold, Do not overmix
• Pour into prepared buttered/floured 10 to 12 inch round or square pan
• Bake 350 for 10 minutes 325 for 8 to 10 more minutes.

Dark Chocolate Ganache

200 grams 60 to 70 per cent good quality dark chocolate, cut in very small pices

175 heavy cream 50 grams soft butter ( Up to 100 grams for very soft truffle ganache)

Vanilla bean spilt n half. ( Optional)

Liquor ( Cognac, grand marnier ect, optional)

• Heat cream to soft boling point. ( With vanilla bean if any)
• Pour on chopped chocolate Let stand 10 minutes
• Mix with slow circling motions.
• Add soft butter/liquor

Fluffy Chocolate Truflle Mousse (for cake or insert)

200 grams good quality 70 per cent chocolate Chopped

100 gramms soft butter

25cl to 50cl Heavy whipping cream. (Depending on use), whipped softly (with the sugar)

1/2 cup sugar

Vanilla

liquor

4 to 8 grams gelatin. ( Optional, use for molded mousse entremet)

• Melt chocolate ( Double boiler or microwave )
• Add soft butter, whisk well
• When cool enough bur not cold, fold in whipped cream, a third at a time
• If using gelatin: Melt soaked gelatine over very low heat wth a Tablespoon liquor or vanilla or juice
• Add in 1/4 cup of the wipped cream ( It will melt it)
• Add this mixture to the whole mousse batch at beginning of cream folding

Easy Temper Chocolate (for decorations)

• Melt 100 grams good quality 65 to 70 per cent chocolate over double boiler ( No hard boil) or in 2, 1 minute sessions in microwave
• Add 50 grams finely chopped chocolate stir very lightly.  Use immediatly.
• If reheat, reheat once, coll, reheat to temper. Writing chocolate for plate design, happy brithday etc
• Add up to 8 percent bland oil to chocolate example add 6 TO 8 grams to 100 grams melted chocolate( No need to temper)

The group with their creations!