So I went to make a chocolate Genoise tonight, after a week and a half of pate a choux. My last Genoise was plain, and it worked out well. I figured hey, I got the hang of it, so off I go to my chocolate Genoise.
One catch, I am not using Dutch processed cocoa, aka, Alkalized cocoa. I sifted it with the flour, and when I went to fold it into the eggs, it just would not incorporate. It stuck to the eggs/sugar no matter how much I tried. And try I did, and when finally done, there was no volume left at all in my batter.
So it became clear to me, something about this cocoa does not want to dissolve into the eggs/sugar. I looked it up on some other sites that suggested Dutch cocoa may dissolve better. Any truth to this? I am at a loss at this point.