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Add a photoRaciónes: 10
Ingredientes
- 5 x Large eggs
- 6 ounce Semisweet Chocolate
- 2 Tbsp. Butter
- 2 Tbsp. Cognac -- or possibly water
- 1 Tbsp. Cognac -- (optional) * Salt
- 1/3 c. Granulated Sugar
- 1 c. Heavy Cream Powdered Sugar -- for Garnish
- 1/2 pt Raspberries -- for garnish (optiona
Direcciones
- * For whipping cream
- 1. Heat oven to 350 F. Butter and line a 10 x 15" jelly roll pan with waxed paper. Separate Large eggs.
- 2. Cut chocolate into small pcs and combine butter and 2 Tbsp.. 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 warm water and stir till mix is smooth. Remove bowl from warm water and add in egg yolks, one at a time, beating thoroughly. Set aside.
- 3. Beat egg whites with a healthy pinch of salt till they just begin to hold soft peaks. Add in sugar in slow stream and continue beating till stiff. Gently stir about 1/4 of the egg-white mix into chocolate mix, and mix in remainder.
- 4. Pour batter into pan and smooth top with a metal spatula. Bake till hard to the touch, about 15 min.
- 5. Run a small, sharp knife along edge of cake to loosen it. Slide cake onto work surface and let cold about 20 min.
- 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 Tbsp.. cognac and whip till 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 hrs ahead.
- Serving: Garnish with raspberries, if you like.
- Serves 10
- 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 qt gratin dish, or possibly a round cake covered with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 10 servings | |
| Calories 225 | |
| Calories from Fat 157 | 70% |
| Total Fat 18.19g | 23% |
| Saturated Fat 10.49g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 60mg | 3% |
| Potassium 207mg | 6% |
| Total Carbs 14.06g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 7.68g | 5% |
| Protein 5.74g | 9% |
