Decadent Chocolate Genoise with Agave
Experience the art of baking with our Decadent Chocolate Genoise, a light and airy cake that's infused with rich cocoa flavor complemented by a hint of vanilla. We've reimagined this classic dessert by using agave nectar to provide a lower glycemic index, making it a more health-conscious choice. Adapted from Rose Levy Beranbaum's iconic Cake Bible, this recipe combines traditional techniques with modern sensibilities. Each bite offers a delightful balance of sweetness and texture, elevated by the subtle aroma of Grand Marnier in the syrup, making it perfect for special occasions or simply to indulge your chocolate cravings.
16
Servings
112.5
Calories
10
Ingredients
Ingredients
Clarified butter, unsalted
37 (melted and kept warm)
Dutch-processed cocoa powder
28 (whisked with boiling water)
Boiling water
48 (used to mix with cocoa)
Vanilla extract
1 (mixed with cocoa)
Eggs
5 (room temperature)
Agave nectar
50 (used in egg mixture)
Cake flour
75 (sifted)
Agave nectar for syrup
28 (boiled with water)
Water for syrup
111 (used in syrup mixture)
Grand Marnier
28 (added to cooled syrup)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper.
2
In a small saucepan, melt the clarified butter over low heat and keep it warm (around 115°F).
3
In a separate bowl, whisk together the Dutch-processed cocoa powder and boiling water until smooth. Stir in the vanilla and cover the bowl with plastic wrap to preserve the flavors.
4
Set a mixing bowl over a pan of simmering water. Add the eggs and 50g of agave nectar, stirring constantly until lukewarm. Transfer the mixture to a stand mixer with a whisk attachment.
5
Beat the egg mixture on high speed for about 5 minutes until it triples in volume, becoming pale and thick.
6
Transfer 2 cups of the egg mixture into the cocoa mixture and whisk until smooth.
7
Sift the cake flour over the remaining egg mixture and gently fold it in until just combined.
8
Carefully fold in the cocoa mixture followed by the melted butter, in two parts, until the batter is smooth and uniform.
9
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until the cake edges pull away from the pan and a toothpick inserted into the center comes out clean.
10
For the syrup, combine the remaining 28g of agave nectar with the water in a small saucepan. Bring to a rolling boil while stirring. Remove from heat, cover, and let it cool. Stir in the Grand Marnier and add water if needed to make up to 3/4 cup of syrup.
11
Once the cake is baked, let it cool for 10 minutes before removing it from the pan. Use the syrup to moisten the cake layers before serving.
Nutrition Information
5
Fat
13.1
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Genoise with Agave?
It is a light and airy cake featuring rich cocoa and vanilla, reimagined with agave nectar for a lower glycemic index.
Is this recipe suitable for health-conscious diners?
Yes, the use of agave nectar makes it a more health-conscious choice with a lower glycemic index.
Who is the inspiration behind this recipe?
This recipe is adapted from Rose Levy Beranbaum's iconic book, The Cake Bible.
How many servings does this recipe provide?
This recipe yields 16 servings.
What is the calorie count per serving?
Each serving contains approximately 112.5 calories.
How much fat is in each serving?
Each serving contains 5 grams of fat.
What are the total carbohydrates per serving?
Each serving contains 13.1 grams of carbohydrates.
How much protein is in one slice of the cake?
There are 2.5 grams of protein per serving.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
What type of pan is needed for this recipe?
A 9-inch cake pan lined with parchment paper is required.
What kind of butter is used?
The recipe calls for 37g of unsalted clarified butter, melted and kept warm.
What is the ideal temperature for the melted butter?
The melted clarified butter should be kept at around 115°F.
What type of cocoa powder should I use?
The recipe specifies Dutch-processed cocoa powder.
How should the cocoa powder be prepared?
Whisk the cocoa with boiling water until smooth, then stir in vanilla extract.
What is the first step in preparing the eggs?
Stir 5 eggs with 50g of agave over simmering water until lukewarm before beating.
How long should the egg mixture be beaten?
Beat the mixture on high speed for about 5 minutes until it triples in volume.
How do I know the eggs are sufficiently beaten?
The mixture should become pale, thick, and triple its original volume.
How do you incorporate the cocoa into the eggs?
Whisk 2 cups of the whipped egg mixture into the cocoa mixture until smooth.
What kind of flour is used?
The recipe uses 75g of sifted cake flour.
When should the cake flour be added?
Sift the cake flour over the remaining egg mixture and gently fold it in.
How is the butter added to the batter?
Carefully fold in the butter in two parts after the cocoa mixture has been incorporated.
How long does the cake bake?
The baking time is between 30 and 35 minutes.
How do I test if the cake is finished?
The edges should pull away from the pan and a toothpick in the center should come out clean.
What ingredients make up the syrup?
The syrup is made of 28g agave nectar, water, and Grand Marnier.
How is the agave syrup prepared?
Bring agave and water to a rolling boil, then cool before stirring in Grand Marnier.
What liqueur provides the syrup's aroma?
Grand Marnier is used to add a subtle orange aroma to the syrup.
What is the final volume of the syrup?
The final mixture should yield approximately 3/4 cup of syrup.
How long should the cake cool before unmolding?
Let the cake cool in the pan for 10 minutes before removing it.
What is the texture of this cake?
The cake has a light and airy texture characteristic of a classic Genoise.
How do you use the syrup?
Use the prepared syrup to moisten the cake layers before serving.