Recipe - Chocolate Souffle Log

1 Three fourths cup Heavy cream
1 Vanilla bean; split
lengthwise
2 teaspoon Pure vanilla extract
4 ounce Bestquality semisweet
chocolate, chopped
8 Eggs; room temperature
1 1/3 cup Superfine sugar
1/8 teaspoon Cream of tartar
Confectioners' sugar
Raspberries

The day before baking the cake, flavor the filling: in a small saucepan,
scald the heavy cream;

remove from the heat just before it boils. Pour the cream into a bowl. Add
the vanilla bean and the vanilla extract. Let cool, then cover and
refrigerate overnight.

Preheat the oven to 325 degrees. Grease a 17 by 11inch rimmed sheet pan
and line it with waxed paper.

Melt the chocolate in a small bowl set over a pot of simmering water.
Alternatively, melt the chocolate in a microwave oven. Set aside to cool
slightly. Meanwhile, separate the eggs into two large bowls; the bowl for
the whites must be completely free of grease. Beat the yolks on medium high
speed and gradually add 2/3 cup of the superfine sugar. Beat the yolks at
high speed until thick, stiff and pale in color, about 5 minutes. Stir in
the melted chocolate with a large rubber spatula. Wash and dry the beaters.
Beat the whites on medium high speed until foamy. Add the cream of tartar
and beat until the mixture whitens. Add the remaining 2/3 cup superfine
sugar, 1 tablespoon at a time. Continue beating until the whites hold soft
peaks. Using a large rubber spatula, fold onefourth of the beaten whites
into the yolk mixture. Fold in the remaining whites in 2 additions. Pour
the batter into the prepared pan. Use the spatula to gently level the
batter and nudge it into the corners. Bake in the middle of the oven for 30
minutes. Transfer the pan to a rack and let the cake cool completely.

Meanwhile remove the vanilla bean from the chilled cream. Scrape the seeds
form the pod into the cream; discard the pod. Add 3 tablespoons
confectioners' sugar and beat the cream until stiff. Spread a dishcloth on
a work surface and sift confectioners' sugar over it. Invert the sheet pan
onto the cloth. Remove the pan and peel the waxed paper off the cake.
Spread the whipped cream evenly over the cake. Place the raspberries about
an inch apart on top of the whipped cream. Starting at a long edge and
using the cloth to help, roll the cake as tightly as possible. Roll the log
onto a serving dish, seam side down. Refrigerate the cake for 1 to 6 hours.
Lightly sift confectioners' sugar over the log in a few spots. Before
serving, slice off the uneven ends with a sharp serrated knife.

Yield: 10 to 12 servings

Recipe by: Cooking Live Show #CL8945

Posted to MCRecipe Digest V1 #785 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 17, 1997