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ROMANCE CAKE

Rich Genoise Sponge Cake
Like the Traditional Genoise Sponge Cake, this cake can be served plain with a dusting of confectioners' sugar, but it is used mainly as the base for many different gateaux . I recommend that you bake it the day before and elaborate layer cake is to be assembled, as it will slice better.

3 eggs, large
2 1/2 ounces (5 tablespoons) sugar
2 1/2 ounces (1/3 cup) all-purpose flour
1/2 teaspoon baking powders
1/2 ounce (1 tablespoon) unsalted butter, melted and cooled to lukewarm

Preheat oven to 350 F. Grease a 9-inch-diameter cake pan generously with butter so that the baked cake will unmold easily. it is not necessary to flour the pan.

Place eggs in bowl of electric mixer and pour sugar on top, beating vigorously by hand with a wire whisk. Set the bowl over a pan of simmering water; the water must not touch the bottom of the bowl. Whisk until the egg-sugar mixture is warm to the touch, at 100 F. Remove bowl from heat and place on stand. Beat mixture well with wire whip at medium speed until it cools and forms a complete emulsion, about 10 minutes. The batter should increase greatly in volume and become very pale in color, and will fall from a spatula is a slowly dissolving ribbon. Remove bowl from stand.

Sift flour and baking powder together and fold into batter by hand. Fold in lukewarm butter, mixing only until incorporated. Pour batter into prepared pan. Bake for 25 minutes until cake is golden and feels springy to a light finger touch. Unmold onto rack and let cool.

Prepare
Rich genoise sponge cake (use heart shaped mold)
Chocolate mousse
Chocolate glaze
Simple syrup
2 tablespoons Kirsch
1/2 pint raspberries (crushed)
1 heart shaped ring mold

Combine simple syrup with Kirsch and raspberries. Slice genoise in half to make two layers. Then cut layers to fit heart ring. Take the first layer and place in mold, and top with syrup mixture. Then top with chocolate mousse. Place the other genoise layer on top. Then let cake rest in the freezer for two hours. Remove cake from the mold and cover with chocolate glaze.

Note: to make wave pattern on top of cake, glaze whole cake first. Then where you want the wave's to start, pour consecutive layers of glaze outward on one side of cake.

Chocolate Glaze
Combine 1 lb. bittersweet chocolate (melted) and 10 oz. sunflower oil

Chocolate Mousse
6 oz. bittersweet chocolate, softened to lukewarm
12 oz. heavy cream whipped until soft peaks form
Very quickly mix the chocolate and whipped cream
together.

Simple syrup
1 cup water
1 cup sugar

Heat water and sugar in saucepan, stirring until sugar is dissolved, and let boil for 5 minutes. Let cool.