Chocolate génoise (with raspberries and mini macaroons)

It's my FIRST ever attempt at making the genoise cake. In my opinion, an extremely difficult sponge to bake. The genoise is an italian sponge cake that does not use any chemical raising agents. So its rise is purely dependent on the air that is mixed and trapped into the batter during preparation.

Ingredients (for the sponge):

• 4 large eggs (or 6 medium)
• 100g plain flour
• 50g coco powder
• 110g caster sugar

1. Pre-heat oven to 180 degrees C
2. Line a 9 inch baking tin with parchment paper
3. Beat the eggs and sugar together over simmering water with an electric whisk until the mixture is slightly warm and continue beating until it leaves a trail behind when you lift the mixer out. The mixture should have more than doubled in volume
4. Sift in the flour and coco powder
5. Fold in the dry ingredients VERY gently and avoid losing any air until it is well mixed 
6. Put mixture into baking tin and bake for 25-30 minutes

For the filling I used chocolate mousse (yes I do love chocolate mousse)

1. 1 large egg white
2. 90g milk chocolate
3. 150ml double cream

• Melt chocolate over simmering water and leave it to cool at room temperature for 15-20 minutes
• Whisk egg white until very firm peaks and glossy
• Whisk double cream until firm peaks
• Mix chocolate with egg white and cream until completely mixed
• Cool in the fridge for at least 2 hours at least

I also used some macaroons I had left over from yesterday and used that as part of the decoration. So check out the macaroon recipe if you are interested. 

Chocolate ganache (for the shiny surface)

1. 90g dark chocolate
2. 30g muscovado sugar
3. 100ml double cream

• Chop chocolate into small pieces and put in a heatproof bowl
• Heat double cream and sugar in saucepan until sugar has dissolved and it JUST boils
• Cool cream for 2 minutes
• Pour hot cream into chocolate and make sure the chocolate is completely submerged
• Mix with spoon until all the chocolate has melted and you get a shiny chocolate sauce
• You now have a bowl of shiny and runny melted chocolate ganache
• Pour over your cake and the ganache should spread out across the surface, giving you a smooth AND shiny surface to the cake