Chocolate Genoise

Directions

1. 1
   One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper
2. 2
   Set a rack at the middle level of the oven and preheat to 350 degrees.
3. 3
   Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer.
4. 4
   Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two.
5. 5
   Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes.
6. 6
   Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula.
7. 7
   Bake the layer about 30 minutes until it is well risen and the center is firm to the touch.
8. 8
   If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper.