Chocolate Genoise Cake - cooking recipe

Ingredients

37 g clarified butter, unsalted
28 g Dutch-processed cocoa powder
48 g boiling water
1 teaspoon vanilla
5 large eggs, room temperature
50 g agave nectar
75 g cake flour, sifted
28 g agave nectar
111 g water
28 g Grand Marnier

Preparation

Melt the clarified butter and keep very warm (around 115 degrees F).
Whisk the cocoa and boiling water together until very smooth. Add vanilla, stir in completely, then cover whisk and bowl with plastic wrap.
Set your mixing bowl over a pan of simmering water. Add the eggs and agave nectar, stirring constantly until the mixture becomes lukewarm. Transfer to the mixer and use the whisk attachment to beat at high speed for 5 minutes or so. The egg mixture should triple in volume.
Take 2 cups of the eggs and whisk it into the cocoa until very smooth.
Sift the flour over the remaining egg mixture, gently fold in until the flour disappears. Fold in cocoa until almost incorporated. Fold in butter in two parts with a large whisk or rubber spatula until just incorporated.
Pour into a 9\" prepared pan and bake 30-35 minutes or until the cake pulls away from the pan.
SYRUP:.
Small saucepan with lid - Bring the agave and water to a rolling boil, stirring constantly. When at the boil: cover, remove from heat, and allow to cool completely. Transfer to a liquid measuring cup and add the liqueur. If needed, add enough water to bring the syrup up to 3/4 cup.