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Chocolate Souffle Roll
Description Chocolate Souffle Roll
Serves 10


6 oz. semi-sweet chocolate
1 oz. butter, unsalted
1 1/2 oz. cognac, divided
3 1/2 oz. egg yolks
5 oz. egg whites
2 oz. sugar, granulated
1 cup heavy cream
1 cup mascarpone
1/4 cup powdered sugar
1 tsp. vanilla
1 oz. powdered sugar (for garnish)
Optional: 1/2 pint fresh strawberries (for garnish)

Heat oven to 350 degrees. Spray and line a 10-by-15-inch jellyroll pan with parchment paper. Cut the chocolate into small pieces and melt over a bain-marie. Remove bowl from hot water and add the butter and one ounce of cognac. Add the egg yolks, one at a time, beating thoroughly. Set aside. Beat the egg whites with a pinch of salt until they just begin to hold soft peaks. Add the sugar in a slow stream and continue beating until stiff. Gently stir about 1/4 of the egg white mixture into the chocolate mixture, and fold in the remainder. Pour batter into the pan and smooth the top with a metal spatula. Bake until firm to the touch – about 15 minutes. Run a small, sharp knife along the edge of the cake to loosen it. Slide cake onto work surface and let cool about 20 minutes. Slide a cookie sheet under the cake layer and cover cake with a sheet of waxed paper. Set another cookie sheet on top and carefully invert the cake. Lift off top pan. Peel off the paper and replace with a clean sheet. Put the cookie sheet back on top and invert cake again. Remove top cookie sheet and paper. Combine the cream, mascarpone, 1/4 cup of powdered sugar and remaining tablespoon of cognac and whip until stiff. Spread the cream over the cake. To roll the cake, pick up the long edge of the paper with both hands and ease the cake into a curve. Still holding the paper, simultaneously life and roll the cake directly onto a serving platter, seam side down. Trim edges. Put the powdered sugar into a sieve and dust over roll. Recipe can be made and refrigerated, covered, several hours ahead. For serving, garnish with strawberries, if desired.


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