Friday, March 30, 2012

Biscuit Joconde Imprime–Chocolate genoise with bavarian cream filling

The whole credit of inspiring me to come up with this cake goes to Ria of Ria’s Collection.  I was just browsing through her blog and saw this cake. I had no clue what the name meant and just because of that I started researching more on this.A lot of pics and videos and write ups…  And finally came up with the below recipes; Of course I borrowed the whole idea from none other than Ria. Thanks a lot dear !!!!!!!!!!!!
Biscuit joconde 17
For the Sponge: (Recipe Courtesy:Ria)
All purpose flour -- 1 cup + 2 tbsp
Powdered sugar -- 1 cup + 2 tbsp
Chocolate               -- 125 gm / 4.5 oz
Unsalted butter -- 7 tbsp
Eggs -- 5 large
Baking powder -- 1 tsp
Vanilla extract -- 1 tsp

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For the Joconde Décor paste: (Recipe Courtesy: Deeba of PAB)
I reduced the quantity from the original recipe.
Unsalted butter      --   2 tbsp, at room temperature
Powdered sugar    --   ¼ cup
Egg white                 --   1 large egg
All purpose flour   --   3 tbsp
Cocoa powder        --   2 tsp
Food coloring gel, paste or liquid (optional)

For the Joconde: (Recipe Courtesy: Deeba of PAB)
I reduced the quantity and made some variations too.
Egg whites             --   2, large eggs
White granulated sugar --   1 tbsp
Ground almonds  --   3/8 cup
Icing sugar            --   2/3 cup
All purpose flour --   1/8 cup
Corn starch            --   1 tsp
Melted butter        --   1 tbsp
Large eggs             --   1

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For the Mocha Bavarian Cream: (Recipe Courtesy:Ria
Powdered gelatin       --   11gm
Cold water                     --   75 ml
Egg yolks                        --   2 large
Granulated sugar       --   5 tbsp
Milk                                   --   1 cup
Vanilla extract             --   1 tsp
Instant coffee powder  --   ¾ tbsp
Heavy whipping cream --   1 cup

For Chocolate Ganache:
Semisweet chocolate      --    4 oz ( 113gm)
Heavy whipping cream --    3 oz

For Soaking syrup:
White granulated sugar  --   1 cup
Warm water                         --   1 cup

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Pre-heat the oven to 350 F.  Grease an 8" baking pan.  Line the base with parchment paper.
Melt the butter in a small bowl and leave it aside for sediments. Use the clarified butter from the top of the bowl ( you can use ghee instead). Make sure that it is at room temperature when adding to the mixture.
Add the chocolate to a heat proof bowl and add ¼ cup of water to it. Keep it over boiling water/microwave and melt it completely until you get a thick melted chocolate.

Biscuit joconde 1 Chocolate genoise steps

Sift the flour and baking powder twice. Separate the egg yolks and whites and keep in 2 bowls. Add sugar to the yolks and beat over a pan of hot water until thick and creamy. Add vanilla.
Sift the flour on to the egg mixture. Pour the melted butter slowly over the flour, around the sides. Pour the melted chocolate.
Whisk the egg whites until stiff.  Add 1/3rd of the whisked egg whites to the flour and mix gently until completely incorporated. Fold in the remaining whites carefully.
Pour the mixture into the prepared tin and bake for 45-50 mins. The cake is cooked when it shrinks from the sides of the tin and springs back into shape when pressed.
Remove the cake from the oven and let it cool and  then invert on a cooling rack. When completely cooled, slice it horizontally into 3.

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Joconde Décor paste:
Sift the all purpose flour and cocoa powder.
Beat butter and sugar until light and fluffy.Gradually add the egg white.Beat continuously.Fold in the sifted flour.
Add the coloring gel, if using. Mix well.
Prepare the parchment paper / silicone mat.Keep it on an inverted cookie sheet. Pipe the paste on the prepared paper. Another option is to spread the paste on the prepared paper and make designs on it, like vertical/horizontal lines or dots or ..... Your creativity works here.
I piped the design on the paper. Freeze this for approximately 15 to 20 min until hard.

Biscuit joconde 2

Start preparing the joconde batter once the décor paste is in the freezer.
Preheat the oven to 475 F.
Beat the egg whites along with the white granulated sugar to firm, glossy peeks. Keep aside.
Sift almond flour, icing sugar, all purpose flour and corn starch. Add the whole egg and mix well until smooth and light.
Divide the whipped egg whites into 3 and fold in to the almond mixture. Do not over mix. Fold in the melted butter.
Remove the décor from the freezer and quickly pour the joconde batter over it.Spread it evenly so that it completely covers the design pattern.

Biscuit joconde 3     Biscuit joconde 4

Bake for approximately 5 - 10 minutes (It took 8 minutes for me)  or until the cake springs back when touched gently. The baking times varies depending on the oven. So take that this is not over baked. Keep a close eye on it.
Let it cool to a touchable temperature. Invert it on to a board or a parchment paper. Apply powdered sugar on the board or parchment paper. This helps to prevent sticking. The cake should be with the right side up. You should be able to see the design.

Biscuit joconde 5   Biscuit joconde 6

Mocha Bavarian Cream:
Soak the gelatin in cold water and let it rest for 5-6 minutes.
Meanwhile whip the yolks and sugar until light and thick. Heat the milk and slowly add it into the egg mixture.Make sure to beat continuously while adding the milk.
Keep this mixture over a water bath and cook until it start to thicken. Add vanilla extract and coffee powder and mix well to dissolve.

Biscuit joconde 8      Biscuit joconde 9

Melt the gelatin and add into the egg mixture. Let it cool until half set, I kept it in the refrigerator. Make sure you stir in every 5 - 10min to keep the mixture smooth.
Whip cream to soft peaks. Fold in the cream to the half set custard. The filling is ready

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow it to cool.

Dissolve a cup of granulated sugar in a cup of warm water to prepare the soaking syrup.
Cut the joconde to fit in spring foam pan(I had to use a 9” pan to fit in the joconde and the 8” cake). The pan should be completely covered with no gaps.

Biscuit joconde 7     Biscuit joconde 10

Place a layer of the sponge at the bottom. Generously soak it with the soaking syrup. Fill the next layer with half of the bavarian cream. Repeat with the next layers, the top layer being the sponge.
Biscuit joconde 13     Biscuit joconde 14
Spread  the ganache over it and smooth it with a spatula. Cover in a cling wrap and refrigerate until set. Decorate as per your wish.
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Serve Chilled.
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Recipe Courtesy: Ria 


  1. Simply Wonder full. Even going thru the post made me so dizzy. Hats off to your patience and your step wise pictorial.

  2. awesome work...well explained too....

  3. While you call it amateur perceptions for whatever may be the reason, the dish here has such a professional touch! Wow!

  4. wow...nita amazing bake....thnks 4 the pictorial details too....yum

  5. Great recipe Nitha !! Planning to try this one soon for a spl Birthday :)

  6. Wow,I am speechless,looks the designs and the step by step pics..great job dear..

  7. oh my God...thats breath takingly beautiful and so much of hard work...hats off.

  8. looks really professional. Im hoping i would some day be able 2 make somthing as gorgeous as this.

  9. Classy cake Nitha.... Pass me a peice

  10. A long process but you have baked it beautifully! Well done dear!

  11. Awesome ! I wanted to try this after seeing in daring baker's challenge. But never got time. You did a great job Nitha :)
    BTW, after getting reminded about the condensed milk cake, I made it. Will be posting it soon :)

  12. It looks great! Thanks for trying :)

  13. It looks too good, very professional an lovely.