-SOUFFLE CAKE-
1/2 lb Semi-sweet chocolate At room temperature
1/4 c Fresh rich coffee 3/4 c Sugar
7 Large eggs, separated and 1 pn Salt
TRUFFLE CREAM
18 oz Semi-sweet chocolate 3 c Heavy cream
Broken into small pieces
-CHOCOLATE TILES-
8 oz Semi-sweet chocolate Confectioners sugar
Cocoa powder, unsweetened
Souffle Cake. Preheat oven to 350 degrees. Butter jelly roll pan of
approximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper;
allow wax paper to extend over each end by about 2 inches. Set aside.
Melt chocolate with coffee in 200 degree oven, for about 10 minutes,
or until melted. Cool.
Beat egg yolks with electric mixer until smooth. Gradually add sugar
and continue beating until mixture is pale yellow, about 5 minutes.
Stir in the cooled chocolate mixture.
Beat egg whites with salt until they form stiff peaks. Stir 1/5 egg
whites into chocolate mixture to lighten and then pour chocolate
mixture into egg whites. Gently fold whites and chocolate together
until no white shows. Pour batter into prepared jelly roll pan. Bake
for 14 minutes.
Truffle Cream. Place chocolate in bowl, and place in 200 degree oven
for 15 minutes or until melted. Heat heavy cream in saucepan until
hot. Slowly pour hot cream over melted chocolate, and stir until
smooth and shiny. Strain mixture into bowl and cool to room
temperature.
Tiles. Place chocolate in bowl and place in 200 degree oven for 15
minutes or until melted. Place wax paper down the length of a 17 x
14-inch baking pan. Secure end with dab of softened butter. Pour
melted chocolate on wax paper, and with a metal spatula spread it out
the length of the baking pan.
Refrigerate chocolate for 1 hour. Remove chocolate and leave it at
room temperature for 5 minutes. Cut chocolate into three strips, one
3 1/4 inches wide, and two strips 2 1/2 inches wide. Cut strips
crosswise into 3/4-inch sections to make tiles. Refrigerate until
needed.
Continued from Chocolate Tile Cake – Part I. It may be long, but it’s
worth the effort.
Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour. Over
the top of the Souffle Cake, sift unsweetened cocoa. Cover the cake
(leave in pan) with a sheet of wax paper and cookie sheet. Invert
cake onto them. Remove jelly roll pan and wax paper. Slip out cookie
sheet. Trim rough edges of cake. Divide cake lengthwise into 3 equal
strips about 3 1/4 inches each.
Remove the Truffle Cream, mixing bowl and beaters from refrigerator.
Place 2 1/3 cups cream in mixing bowl. Return remainder to
refrigerator. Beat about 1 1/2 minutes. Place one strip of cake on
cookie sheet. Spread 1/2 of beaten cream on cake, top cream with
second cake strip. Place remainder beaten cream over top and cover
with last cake strip. Trim any rough edges and chill cake for 1/2
hour. Chill clean mixing bowl and beaters.
Beat remaining Truffle Cream in chilled bowl for 1 1/2 minutes.
Remove cake from refrigerator and spread cream over top and sides.
Remove tiles from refrigerator. Trim the tiles to fit height of
cake. Using sharp knife, separate 3 strips of tile. Place the 3
1/4-inch tile over top of cake. Leave wax paper on. Place the two
remaining strips along sides of cake. Try to align side and top
tiles. Cover cake tightly with aluminum foil and refrigerate over
night.
Remove cake from refrigerator. Remove foil. Trim off ends of cake.
Place cake on serving dish. Peel off strips of wax paper. Place
narrow strips of foil diagonally on top of cake to form pattern, and
sift confectioners sugar over it. Lift off foil. Serve with Creme de
Menthe Custard Sauce.
Yields
12 servings