No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Joconde Cake

  • yield: Makes one 15-by-10-inch sheet cake (enough for 8 charlottes)
Photography: Anita Calero

Ingredients

  • Vegetable-oil cooking spray
  • 3 large eggs, room temperature
  • 3/4 cup confectioners' sugar, sifted
  • 3/4 cup fine almond flour, packed
  • 1/4 cup cake flour (not self-rising), sifted
  • 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder, sifted
  • 1/2 teaspoon coarse salt
  • 2 tablespoons unsalted butter, melted
  • 4 large egg whites, room temperature
  • 3 tablespoons granulated sugar, plus more for sprinkling

Directions

  1. Step 1

    Preheat oven to 400 degrees. Coat a 15-by-10-inch rimmed baking sheet with cooking spray, and line with parchment. Using a mixer with the whisk attachment, beat eggs, confectioners' sugar, flours, cocoa powder, and salt on medium-high speed for 5 minutes. Reduce speed to low, and add butter. Raise speed to medium-high, and beat for 1 minute.

  2. Step 2

    Whisk egg whites in a clean mixer bowl until foamy. Gradually add granulated sugar, and beat until stiff (but not dry) peaks form. By hand, whisk a third of egg-white mixture into the cocoa mixture, then gently fold in remaining egg-white mixture in 2 batches. Pour batter into prepared baking sheet, and smooth top.

  3. Step 3

    Bake, rotating halfway through, until bottom is set and top springs back when touched, about 8 minutes. Let cool for 5 minutes. Run tip of a knife around edges of cake. Sprinkle top generously with granulated sugar to prevent sticking, then invert cake onto a wire rack set over a piece of parchment. Peel off parchment. Reinvert cake, and let cool for 10 minutes. Cut out 16 rounds with a 2 3/8-inch cutter. Use immediately or store. To store, lay rounds on a parchment-lined baking sheet, wrap in plastic, and refrigerate for up to 3 days.

Source
Martha Stewart Weddings, Fall 2007