Leftover Butter Cream

I had some butter cream left from the dacquoise so I made a chocolate genoise to roll it. I whisked together 6 eggs with ¾ cup of sugar in a double boiler until the sugar melted and double in volume. 1/3 cup of flour, 1/3 cup of corn starch and ¼ cup of cocoa powder are shifted and folded into the egg. The batter was spread onto a cookie sheet lined with parchment and baked at 350 until set. It was then cooled, spread with butter cream and rolled. A little confectioner's sugar and voilà! A lot easier to make than to write about it...