3
tablespoons confectioners sugar
1
teaspoon vanilla extract
cooking spray
P reheat oven to 350°F. Lightly coat a
17x12x1-inch jelly roll pan with cooking
s p r a y. Cut a sheet of parchment 3 inches
longer than the length of the pan. Fold
p a rchment to fit width. Line the pan with
the parchment so that it comes up the
s h o rt ends of the pan. Lightly coat parc h-
ment with cooking spray.
To pre p a re the chocolate mousse:
Place the chocolate in a stainless mixing
bowl. Place 1 cup of heavy cream in a
small saucepan and bring to almost a boil
and pour over chocolate. Stir until choco-
late is completely melted and smooth;
allow to cool to room temperature. In a
separate mixing bowl, place the re m a i n i n g
1
1
⁄
2
cups of heavy cream and the Kahlua
®
.
Using the chef’s whisk whip the cre a m
using Speed 4 until it holds firm peaks.
Remove the chef’s whisk and insert
beaters and carefully fold the whipped
c ream into the chocolate in three additions
using the Speed 1 with the beaters. Cover
and refrigerate until ready to use.
To pre p a re the Cake
Melt chocolate and coffee in a double boil-
er over barely simmering water. Let cool.
Separate eggs in 2 separate mixing bowls.
Using Speed 4, mix yolks with sugar until
the mixture becomes very light and
smooth, about 2 minutes. While mixing,
add the cooled chocolate mixture in a
steady stream and mix until totally incor-
porated. Use the chef’s whisk to whip egg
whites until soft peaks form, about 1
1
⁄
2
minutes. Insert the beaters in and fold
the whites into the chocolate mixture in
3 additions, as with the mousse. Scrape
the sides and bottom of the bowl with a
rubber spatula to make sure the mixture
is well incorporated.
Pour batter into pre p a red jelly roll pan and
bake for 15 minutes, turn off oven and let
cake remain in hot oven for an additional 5
minutes. Remove from oven and cover
with damp paper towels so the cake will
not dry out.
Whipped Cre a m
Whip the cream, sugar and vanilla in a
mixing bowl using the chef’s whisk until
soft peaks form, about 1
1
⁄
2
m i n u t e s .
S p read enough mousse on the cake roll to
cover the entire surface area (there may be
mousse left over).
Using the parchment on the long side as a
guide, roll the cake into a log shape.
Place in the freezer for an hour to firm .
Remove and frost with the whipped cre a m
(using an offset spatula makes this easier).
R e t u rn cake roll to freezer to become firm .
It will be firm enough to serve in about 30
to 60 minutes. This dessert can be serv e d
f rozen, similar to a frozen mousse or ice
c ream cake, or refrigerated for a softer
mousse feel. Use a serrated knife to slice.
May be garnished with fresh berr i e s ,
whipped cream and chocolate curls.
Nutritional information per serving:
Calories 562 (64% from fat) • carb. 47g • pro. 7g
• fat 42g • sat. fat 25g • chol. 201mg • sod. 64mg •
calc. 73mg • fiber 3g
C H O C O L ATE SOUFFLÉ CAKE
Makes one 10-inch round cake;
sixteen slices
2
tablespoons unsalted butter plus
additional for pan preparation
6
ounces bittersweet chocolate
2
ounces semi-sweet chocolate
9
large eggs
2
large egg whites
1
1
⁄
4
cup granulated sugar, divided
1
⁄
3
cup all-purpose flour
P reheat oven to 365°F. Cut a circle of
p a rchment paper to line a 10” round cake
pan. Butter the bottom and sides of cake
pan well. Add enough flour to coat the
b u t t e red interior, being sure to tap the pan
and remove any excess flour. Place the
p a rchment circle at the bottom of the pan
and butter and flour it as well.
Melt the chocolate and butter in a stainless
bowl over a double boiler, set aside.
Separate eggs into two mixing bowls,
adding the extra whites to the bowl of egg
whites. Add
3
⁄
4
cup of the sugar to the bowl
of yolks. Mix the yolks and sugar on Speed
4 for 1
1
⁄
2
minutes until very pale and thick;
re s e rve. Using the chef’s whisk, beat the
egg whites on Speed 5 for 1 minute; add
the remaining
1
⁄
2
cup of sugar and continue
beating whites for an additional 2 minutes
until it reaches soft peaks. Remove the
c h e f’s whisk and insert the beaters. Using
Speed 1, and re s e rving about one quart e r
of the whites, fold whites into the yolk
m i x t u re in three additions. Scrape the
bottom and sides of bowl to make cert a i n
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