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1
TO MAKE GENOISE: Preheat oven to 350 F. Grease and flour bottom and sides of a 14 inch x 10 inch baking pan.
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2
Shake out excess flour.
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3
Combine eggs and sugar in a medium mixing bowl.
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4
Place bowl in a pan of hot water (don't let bowl touch hot water).
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5
Beat until mixture is very thick and just warm.
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6
Mixture should form a ribbon when beaters are lifted.
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7
Remove from heat and add vanilla.
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8
Continue beating until mixture is almost cool.
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9
Fold flour into egg and sugar mixture.
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10
Mix in butter.
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11
Pour batter into prepared greased pan; level top.
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12
Bake in a preheated oven 20-25 minutes or until set on top.
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13
Cool pan on a wire rack 10 minutes.
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14
Run a knife carefully around the edge.
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15
Remove from pan.
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16
Cool completely on wire rack.
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17
Use within 36 hours or wrap and freeze up to 6 weeks.
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18
CUT GENOISE INTO 24 SMALL RECTANGLES.
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19
FOR THE ICING: IN A MEDIUM BOWL, SIFT SUGAR AND COCOA INTO BUTTER.
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MIX IN ENOUGH WARM WATER TO MAKE THIN ICING.
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DROP EACH CAKE INTO ICING.
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22
TURN OVER TO LIGHTLY COAT ON ALL SIDES.
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23
REMOVE; PLACE ON A WIRE RACK SET OVER A BAKING SHEET.
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24
SPOON COCONUT ON TOP OR CAREFULLY ROLL EACH PIECE IN A SMALL BOWL OF COCONUT.
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25
LET SET.
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26
STORE IN A COVERED CONTAINER WITH WAXED PAPER BETWEEN LAYERS UP TO 1 WEEK.
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27
Chocolates & Petits Fours.
