Imagine a cake so light it practically floats off your plate, yet so rich with intense chocolate flavor that it stops conversations mid-bite. This Italian-inspired Chocolate Genoise Cake with Burnt Sugar Icing isn't just a dessert—it's a culinary masterpiece that transforms simple ingredients into an extraordinary experience. Whether you're looking to impress dinner guests or treat yourself to a luxurious homemade delicacy, this recipe promises to elevate your baking skills and deliver a show-stopping dessert that's equal parts elegant and irresistible.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 4 large eggs
- 1 cup sugar
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup unsalted butter, melted
- 1 cup sugar (for icing)
- ½ cup water
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Butter and flour a 9-inch round cake pan, lining the bottom with parchment paper.
- In a large mixing bowl, combine eggs and sugar. Place the bowl over a pot of simmering water, whisking constantly until the mixture becomes warm and the sugar dissolves completely, about 3-4 minutes.
- Remove the egg mixture from heat and beat with an electric mixer on high speed until the mixture becomes pale, thick, and tripled in volume, approximately 5-7 minutes.
- Sift together the flour and cocoa powder. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
- Slowly drizzle the melted butter around the edge of the bowl and fold gently to incorporate without losing air.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the burnt sugar icing, combine 1 cup sugar and water in a heavy-bottomed saucepan. Heat over medium-high heat without stirring, allowing the sugar to caramelize.
- When the sugar turns a deep amber color, remove from heat and carefully add lemon juice. The mixture will bubble vigorously, so be cautious.
- Let the caramel cool slightly until it reaches a thick, spreadable consistency. Quickly pour and spread over the cooled cake, working fast as the icing will harden quickly.
- Allow the icing to set for 10-15 minutes before slicing and serving. The cake is best enjoyed the same day it's made.
Tips
- Temperature is crucial: Ensure your eggs are at room temperature for maximum volume when whisking.
- Whisk with precision: When combining eggs and sugar, whisk constantly and vigorously to create a light, airy base.
- Fold gently: Use a spatula and a delicate touch when incorporating dry ingredients to maintain the batter's airiness.
- Watch your caramel closely: When making the burnt sugar icing, keep a close eye to prevent burning—the difference between perfect caramel and burnt sugar is just seconds.
- Work quickly with the icing: Have your cake ready and spread the caramel immediately after it reaches the right consistency.
- For best results, serve the same day you make it to enjoy the cake at its absolute peak of freshness and texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 65g
Protein: 7g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 120mg
