Title: Chocolate souffle log
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
  1 3/4 c  Heavy cream
      1    Vanilla bean; split
           -lengthwise
      2 ts Pure vanilla extract
      4 oz Best-quality semisweet
           -chocolate, chopped
      8    Eggs; room temperature
  1 1/3 c  Superfine sugar
    1/8 ts 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 11-inch 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 one-fourth 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