Recipe - Chocolate Souffle Roll

5 Eggs
6 ounce Semisweet Chocolate
2 tablespoon Butter
2 tablespoon Cognac or water
1 tablespoon Cognac (optional) *
Salt
1/3 cup Granulated Sugar
1 cup Heavy Cream
Powdered Sugar for
Garnish
One half pt Raspberries 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. Set aside.

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 One fourth of the eggwhite 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 and paper.

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.

Serving: Garnish with raspberries, if desired.

Serves 10

From Cook's Magazine, May 1988, p. 74.

NOTES:

Loosely based on James Beard's Chocolate Roll; this recipe can also be used
to make a chocolate souffle in a 1 One half quart gratin dish, or a round cake
covered with whipped cream.

Recipe By : JENNIFER G HAHN jhahn@WELCHLINK. WELCH. JHU. EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini