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Le Cordon Bleu News, 11/01/2012
Chocolate genoa cake with creamy chocolate and berries
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About this recipe

Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and delicious. Even better, each component is simple to make!

Recipe - Chocolate genoa cake with creamy chocolate and berries

Serves: 8

Preparation time: 40 minutes

In this recipe:

  • dark chocolate
  • almond paste
  • cream
  • vanilla bean
  • strawberries




Creamy chocolate
Crème anglaise
vanilla bean (pod)
250 ml milk
3 egg yolks
50 g sugar
- - - - - - - - -
275 g dark chocolate, chopped
Chocolate Genoa cake
30 g butter
4 eggs
200 g almond paste
15 g flour
1 tbsp unsweetened cocoa powder
2 baking powder
peel of ¼ lemon, grated
Chantilly cream
200 ml cream
20 g powdered sugar
1 tsp vanilla extract
strawberries, vandyked
gold leaf
chocolate shavings
raspberries or other red fruits

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    1. Creamy chocolate: Start by preparing a crème anglaise. Using a paring knife, slice the vanilla bean lengthwise, scrape the interior. In a saucepan, bring the milk and vanilla to a boil. Whisk the egg yolks with the sugar until pale and thick. Pour the hot milk onto the eggs and sugar, stirring continuously. Return the mixture to the pan and stir with a wooden spoon over low heat until the mixture begins to thicken and coats the back of a spoon. (Do not bring it to a boil.) Pour the crème anglaise over the chopped chocolate and gently mix together until the chocolate has melted. Cool the creamy chocolate and refrigerate for about one hour until thick enough to place into a piping bag fitted with a round tip.
    2. Preheat the oven to 180°C. Butter small molds.
    3. Chocolate Genoa cake: Melt the butter in a saucepan and set aside. Beat the eggs into the almond paste, one at a time. Continue whisking for 5 minutes; or until the mixture is pale and thick and falls from the whisk in a ribbon without breaking. Fold in the sifted flour, cocoa and baking powder; add the melted butter. Pour the cake batter into the prepared molds, to come to two-thirds of the sides. Bake for 12 minutes (or 20 to 25 minutes for a cake pan) or until the blade of a small knife inserted into the center of the cakes come out clean and dry. Turn out onto a rack and cool.
    4. Prepare a Chantilly cream.
    5. To serve: Place a chocolate genoa cake on a plate. Pipe elongated balls of creamy chocolate on top. Decorate with vandyked strawberries and gold leaves. Place a quenelle of Chantilly cream on one side and sprinkle some chocolate shavings. Complete the plate with raspberries or other red fruits.
    6. Chef's tip: 
Use almond paste and not marzipan. Marzipan is cooked and contains only 20% almonds – it will burn. Almond paste is uncooked and contains 50% almonds and will not burn. These two ingredients are not interchangeable.

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