Title: Chocolate Tile Cake
Categories: Cake
Yield: 12 Servings
| SOUFFLE CAKE |
| 1/2 | lb | Semi-sweet chocolate |
| 1/4 | c | Fresh rich coffee |
| 7 | | Large eggs, separated |
| 3/4 | c | Sugar |
| 1 | | Pinch salt |
| TRUFFLE CREAM |
| 18 | oz | Semi-sweet chocolate |
| 3 | c | Heavy cream |
| CHOCOLATE TILES |
| 8 | oz | Semi-sweet chocolate bar |
| 1 | | Confectioners sugar |
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. 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. Serves
12