| For the cream: a day ahead, finely chop the candied orange peel and
soak in orange liqueur. Melt the chocolate over a low heat, mix in the
butter, the chantilly cream and the orange peel. Stir and put aside. For
the Genoese: in a large saucepan, beat the eggs and the sugar, using a
spatula, over a very low heat. When the mixture has risen, take off the
heat and keep on beating until completely cool. Sift the flour directly
over the saucepan, then fold it gently into the batter. Stir in the melted
butter and the cocoa powder. Pour the mixture in a buttered and floured
pan and bake on a low heat (250 F) for 25 minutes. When cool, unmold the
cake on a rack. Cut the Genoese into 3 horizontal slices. Brush the slices
with orange liqueur, then spread the cream filling over them. Save some
of the cream to cover the cake. Garnish with chocolate vermicelli. Serve
refrigerated.
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Ingredients
For the cream:
Preparation Time 40 mn
Wine:
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