Title: Chocolate Souffle Roll
Categories: Dessert
Yield: 10 Servings
| BATTER |
| 6 | oz | Semisweet Chocolate |
| 3 | tb | Kahlua Liqueur |
| 2 | tb | Unsalted Butter |
| 5 | lg | Eggs, separated |
| | ds | Salt |
| 1/3 | c | Granulated Sugar |
| TO FINISH |
| 1 | c | Whipping Cream |
| 2 | tb | Granulated Sugar |
| | | Confectioners sugar |
Set rack in the middle of oven. Butter 10 by 15 inch jelly roll pan and
line with parchment paper or waxed paper. Butter paper. To prepare batter,
finely cut chocolate and combine with liqueur and butter in a heatproof
bowl. Place bowl over hot, not simmering, water and stir occasionally until
chocolate is melted and mixture is smooth. Beat in egg yolks, 1 at a time.
Whip egg whites in separate bowl with dash of salt until they just begin to
hold very soft peaks. Whip in 1/3 cup granulated sugar in slow stream.
Continue whipping egg whites until they hold soft peaks. Stir 1/4 of egg
whites into chocolate batter, then fold chocolate batter into remaining egg
whites. Pour batter into prepared pan. Smooth top. Bake at 350 degrees
until cake is firm to the touch, about 15 minutes. Remove pan from the
oven. Loosen sides of the cake with a small, sharp knife. Pull on paper to
slide cake onto work surface. Cool about 20 minutes. To finish, slide pan
or cookie sheet under cake. Cover cake with clean piece of parchment paper
and another pan. Invert cake. Lift off top pan and peel off parchment
paper. Replace with clean paper and replace pan. Invert again and remove
top pan and paper. Whip cream with granulated sugar until firm peaks form.
Spread cream on cake with metal spatula. Roll cake by picking up long edge
of paper and easing cake into a curve. Continue lifting paper to form cake
into a roll. Roll cake directly onto serving platter, seam side down.
Discard paper. Trim edges of roll. Refrigerate, loosely covered, until
ready to serve. Dust with confectioners sugar before serving. From: Anne
Marie Chiappetta Date: 06-11-94