Chocolate Souffle Log
Last updated 6/12/2012 1:15:58 AM. Recipe ID 45583. Report a problem with this recipe.
Title: Chocolate souffle log
Categories: Cooking liv, Import
Yield: 1 Servings
1 3/4 c Heavy cream
1 Vanilla bean; split
2 ts Pure vanilla extract
4 oz Best-quality semisweet
8 Eggs; room temperature
1 1/3 c Superfine sugar
1/8 ts Cream of tartar
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
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