--------------------------------SOUFFLE CAKE--------------------------------
1/2 lb Semi-sweet chocolate
1/4 c Fresh rich coffee
7 lg Eggs; separated,
- room temperature
3/4 c Sugar
1 pn Salt
-------------------------------TRUFFLE CREAM-------------------------------
18 oz Semi-sweet chocolate;
- broken into small pieces
3 c Heavy cream
Preheat oven to 350 F. Butter jelly roll pan of approximately
15-1/2 x 10-1/2 x 1"; line pan with wax paper; allow wax paper to
extend over each end by about 2". Set aside. Melt chocolate with
coffee in 200 F 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 1/5th
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 F 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 F oven for 15 minutes or
until melted. Place wax paper down the length of a 17x14" 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 3 strips, one
3-1/4" wide, and two strips 2-1/2" wide. Cut strips crosswise into
3/4" 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" 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 2nd 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" 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.
