2 directions: 'Coat a 9” round pan with melted butter, applying it with a pastry brush;
3 set aside. Preheat oven to 375F. Beat eggs with a whisk then add sugar gradually. Place
4 the mixing bowl over low heat, moving the bowl to heat the contents evenly, being
5 very careful not to cook the mixture. So, when this is warm to the touch, place
6 the bowl onto the mixer with the whip attachment. Whip it at high speed until
7 the eggs triple in volume, about 15 min. Take the bowl off the mixer and slowly
8 pour in the sifted flour while gently folding with a wooden spoon. This is best
9 done with the aid of another person, who would be sprinkling the flour during
10 the folding (do in thirds). Add the almond extract. Pour the batter into the
11 pan and place it in the center of the oven at 375F. When the top is slightly
12 brown and it springs back slightly when touched, it’s done. This will be about
13 20-24 min. Wait 10 min. Remove from pan and cool on wire rack for 15 min. Slice
14 in half or thirds horizontally. Freeze for up to 2 months.
17 Chocolate Raspberry Mousse:
19 16 oz. Semi-sweet Chocolate, chopped
23 4 large eggs, separated
27 2 T. Raspberry Liqueur
30 Place the chocolate over low simmering heat in a double boiler until melted, stirring
31 occasionally. Set aside when melted. In a mixing bowl, whip the cream until
32 firm; set aside. In an oil free, clean mixing bowl whip the egg whites until
33 firm; set aside. Place the chocolate in a large bowl and with a whisk, mix the
34 egg yolks and the whole eggs into the chocolate until well combined. Alternately
35 fold the whipped cream and the egg whites into the chocolate mixture until well
36 combined. Add the liqueur and blend well.
39 Using a greased 9” cheesecake pan with removable sides, put a layer of genoise
40 cake in the bottom. Place ladyfingers on the inside sides of the pan. Pour the
41 mousse in the center and smooth out. Let firm up in the refrigerator. Can decorate
42 with whipped cream cheese frosting (½ batch is plenty).'
50 name: unsalted butter, melted
64 name: less 2 t. granulated sugar
71 name: Cake Flour, sifted onto a paper towel
80 name: Amaretto Genoise Cake Base
81 name: Chocolate Raspberry Charlotte