Hi Barbara, it is one of my first Cake Bible cakes, and indeed well written.
1- Beat the eggs until the volume indicated, for me, it always takes a few more minutes. There is no need to warm the eggs on this genoise recipe, but be sure, eggs are room temp.
2- Chocolate must be completely cool prior to folding.
3- JB Prince Matfer giant balloon whisk is a must have. You can give it a good fold on this genoise with minimal air loss, and no flour pebbles at the bottom.
4- If your room is cooler than 70oF, your chocolate praline sheets will not wrap around. A hair drier helps, but I never have good luck with it. I rather go to a 80oF room! Placing the praline sheets as shards works well, too, as I had to for Elaine’s 7-cake wedding.
Good luck, report back. /H
P.S. Don’t forget the frangelico in the syrup, the amount is so minimal that no-one notices this cake has a bit of alcohol. Frangelico intensifies the taste of chocolate on the cake.