Chocolate Souffle Roll
Author/Submitted by: JENNIFER G HAHN <jhahn@WELCHLINK.WELCH.JHU.EDU>
for garnish (optiona
* for whipping cream
1) Heat oven to 350 F. Butter and line a 10 x 15" jelly roll pan
with waxed paper. Separate eggs.
2) Cut chocolate into small pieces and combine butter and 2 tbl.
of cognac in large bowl. In medium saucepan, bring 2" water to a
simmer over low heat. Remove pan from heat. Set bowl of chocolate
over hot water and stir until mixture is smooth. Remove bowl from
hot water and add egg yolks, one at a time, beating thoroughly.
3) Beat egg whites with a pinch of salt until they just begin to
hold soft peaks. Add sugar in slow stream and continue beating
until stiff. Gently stir about 1/4 of the egg-white mixture into
chocolate mixture, and fold in remainder.
4) Pour batter into pan and smooth top with a metal spatula. Bake
until firm to the touch, about 15 minutes.
5) Run a small, sharp knife along edge of cake to loosen it. Slide
cake onto work surface and let cool about 20 minutes.
6) Slide cookie sheet under cake and cover cake with a sheet of waxed
paper. Set another cookie sheet on top and invert cake. Lift off
top pan. Peel off paper and replace with a clean sheet. Put cookie
sheet back on top and invert cake again. Remove top cookie sheet
7) Combine cream and remaining tbl. cognac and whip until stiff.
Spread cream over cake.
8) To roll cake, pick up long edge of paper with both hands and ease
cake into a curve. Still holding paper, simultaneously lift and roll
cake directly onto serving platter, seam inside down. Trim edges.
Put confectioners' sugar into a sieve and dust over roll.
Recipe can be made and refrigerated, covered, several hours ahead.
Garnish with raspberries, if desired.
>From Cook's Magazine, May 1988, p. 74.
Loosely based on James Beard's Chocolate Roll; this recipe can also be
used to make a chocolate souffle in a 1 1/2 quart gratin dish, or a
round cake covered with whipped cream.