Petits Fours: Génoise sponge with chocolate ganache
04:21
You'll
need...
For
the génoise sponge
3
eggs
75g
caster sugar
75g
self-raising flour
Vanilla
essence
Apricot
Jam
For
the chocolate ganache
100g
Chocolate
100ml
double cream
Whisk
together the eggs and the sugar using a electric whisk for 5 mins.
The mixture should be thick and frothy, and the whisk should leave a trial when
you take it out of the mixture.
Add
a few drops of vanilla essence and fold in the flour gently.
Pour
into a large tray (lined with baking parchment) so the mixture is shallow.
Bake
for 20mins at 200oC
Meanwhile
break the chocolate into squares, put into a bowl with the cream.
Melt
the chocolate on a bain marie until completely mixed and allow to
cool.
Once
baked leave the sponge to cool on a wire rack.
Cut
the sponge into little 1inch squares and spread with a little apricot
jam
Swirl
over the chocolate ganache and sandwich two squares together.
Decorate
as you wish, cherries work really well or I used these pretty wafer
flowers
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