CHOCOLATE SOUFFLE ROLL
Steps:
- Heat oven to 350 degrees. Butter and line a 10 by 15 inch jelly roll pan with waxed paper. Separate eggs. Cut the chocolate into small pieces and combine butter 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 the egg whites with a pinch of slat 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 reminder. Pour butter 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 cake to loosen ti. 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 cognac and whip until stiff. Spread 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 side down. Trim edges. Put the confectioners sugar into a seive and dust over roll. Garnish with raspberries if desired.
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