Cuisinart CHM-7 manual Chocolate Soufflé Cake, To pre p a re the chocolate mousse, Whipped Cream

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 12

3tablespoons confectioners sugar

1teaspoon vanilla extract cooking spray

P reheat oven to 350°F. Lightly coat a 17x12x1-inch jelly roll pan with cooking spray. 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 short 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 remaining 11⁄2 cups of heavy cream and the Kahlua®. Using the chef’s whisk whip the cream 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 11⁄2

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 Cream

Whip the cream, sugar and vanilla in a mixing bowl using the chef’s whisk until soft peaks form, about 11⁄2 minutes.

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 cream (using an offset spatula makes this easier).

Return cake roll to freezer to become firm. It will be firm enough to serve in about 30 to 60 minutes. This dessert can be served 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 berries, 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

CHOCOLATE SOUFFLÉ CAKE

Makes one 10-inch round cake; sixteen slices

2tablespoons unsalted butter plus additional for pan preparation

6ounces bittersweet chocolate

2ounces semi-sweet chocolate

9large eggs

2large egg whites

11⁄4 cup granulated sugar, divided

1⁄3cup all-purpose flour

Preheat 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

buttered 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 11⁄2 minutes until very pale and thick; reserve. 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 chef’s whisk and insert the beaters. Using Speed 1, and reserving about one quarter of the whites, fold whites into the yolk

mixture in three additions. Scrape the bottom and sides of bowl to make certain

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