Ingredients
5 eggs
6 oz semisweet chocolate
2 tbsp butter
2 tbsp cognac -- or water
1 tbsp cognac -- (optional) *
1 salt
1/3 cup granulated sugar
1 cup heavy cream
1 powdered sugar -- for
1 garnish
1/2 pt raspberries -- for garnish
1 (optiona
Directions
* for whipping cream
1) Heat oven to 350 F. Butter and line a 10 x 15" jelly roll pan with
waxed paper. Separate eggs.
2) Cut chocolate into small pieces and combine butter and 2 tbl. of
cognac in large bowl. In medium saucepan, bring 2" water to a simmer
over low heat. Remove pan from heat. Set bowl of chocolate over hot
water and stir until mixture is smooth. Remove bowl from hot water
and add egg yolks, one at a time, beating thoroughly. Set aside.
3) Beat egg whites with a pinch of salt until they just begin to hold
soft peaks. Add sugar in slow stream and continue beating until
stiff. Gently stir about 1/4 of the egg-white mixture into chocolate
mixture, and fold in remainder.
4) Pour batter into pan and smooth top with a metal spatula. Bake
until firm to the touch, about 15 minutes.
5) Run a small, sharp knife along edge of cake to loosen it. Slide
cake onto work surface and let cool about 20 minutes.
6) Slide cookie sheet under cake and cover cake with a sheet of waxed
paper. Set another cookie sheet on top and invert cake. Lift off top
pan. Peel off paper and replace with a clean sheet. Put cookie sheet
back on top and invert cake again. Remove top cookie sheet and paper.
7) Combine cream and remaining tbl. cognac and whip until stiff.
Spread cream over cake.
8) To roll cake, pick up long edge of paper with both hands and ease
cake into a curve. Still holding paper, simultaneously lift and roll
cake directly onto serving platter, seam inside down. Trim edges. Put
confectioners' sugar into a sieve and dust over roll.
Recipe can be made and refrigerated, covered, several hours ahead.
Serving: Garnish with raspberries, if desired.
Serves 10
>From Cook's Magazine, May 1988, p. 74.
NOTES:
Loosely based on James Beard's Chocolate Roll; this recipe can also
be used to make a chocolate souffle in a 1 1/2 quart gratin dish, or
a round cake covered with whipped cream.
Recipe By : JENNIFER G HAHN
Servings: 10 servings
Chocolate Souffle Roll Recipe brought to you by Recipe Ideas
Categories: Casserole; Chocolate; Dessert; Egg
The History of Recipes
We can follow the history of meal recipes way back into the far past, certainly as far as the ancient Egyptians, and possibly even further than that. Having said that, these, ancient cookbooks were just simple pictorial instructions for preparing meals.
Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main meal and afters, a very modern way of dining. He also describes how the Roman chefs were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example bay, rue and parsley. For the centuries that followed, the upper-class families of Europe competed to lay on the most exotic banquets, and consequentially cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes of the day. The introduction of the TV brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Chocolate Souffle Roll recipe.
