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02-09-2007, 09:58 PM
5 eggs
6 ounces semisweet chocolate
2 Tablespoons butter
2 Tablespoons cognac (or water)
1 Tablespoon cognac (optional) for whipping cream
Salt
1/3 cup granulated sugar
1 cup heavy cream
Powdered sugar-for garnish
1/2 pint raspberries ( optional)
Heat oven to 350F Butter and line a 10 inch by 15 inch jelly-roll pan with wax paper. Separate eggs.
Cut chocolate into small pieces and combine butter and 2 tablespoons of the cognac in a large bowl. In a medium saucepan, bring 2 inches of water to a simmer over low heat. Remove pan from heat. Set the bowl of chocolate over hot water and stir until mixture is smooth. Remove bowl from hot water and add the egg yolks, one at a time, beating thoroughly. Set aside.
Beat egg whites with a pinch of salt until they just begin to hold soft peaks. Add 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 remainder.
Pour batter into the pan and smooth the top with a metal spatule. Bake until firm to the touch, about 15 minutes.
Run a small sharp knife along the edge of 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 the cake again. Remove top cookie sheet and paper.
Combine the cream 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 lift and roll the cake directly onto a serving platter, seam inside down. Trim edges. Put confectioners sugar into sieve and dust over cake.
Garnish with raspberries (if desired)
Can be made and refrigerated, covered, several hours ahead.
6 ounces semisweet chocolate
2 Tablespoons butter
2 Tablespoons cognac (or water)
1 Tablespoon cognac (optional) for whipping cream
Salt
1/3 cup granulated sugar
1 cup heavy cream
Powdered sugar-for garnish
1/2 pint raspberries ( optional)
Heat oven to 350F Butter and line a 10 inch by 15 inch jelly-roll pan with wax paper. Separate eggs.
Cut chocolate into small pieces and combine butter and 2 tablespoons of the cognac in a large bowl. In a medium saucepan, bring 2 inches of water to a simmer over low heat. Remove pan from heat. Set the bowl of chocolate over hot water and stir until mixture is smooth. Remove bowl from hot water and add the egg yolks, one at a time, beating thoroughly. Set aside.
Beat egg whites with a pinch of salt until they just begin to hold soft peaks. Add 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 remainder.
Pour batter into the pan and smooth the top with a metal spatule. Bake until firm to the touch, about 15 minutes.
Run a small sharp knife along the edge of 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 the cake again. Remove top cookie sheet and paper.
Combine the cream 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 lift and roll the cake directly onto a serving platter, seam inside down. Trim edges. Put confectioners sugar into sieve and dust over cake.
Garnish with raspberries (if desired)
Can be made and refrigerated, covered, several hours ahead.