Chocolate Tile Cake - Part 1

---------- Recipe via Meal-Master (tm) v8.01

Title: Chocolate Tile Cake - Part 1
Categories: Desserts, Chocolate
Yield: 12 servings

--------------------------------SOUFFLE CAKE--------------------------------
1/2 lb Semi-sweet chocolate At room temperature
1/4 c Fresh rich coffee 3/4 c Sugar
7 Large eggs, separated and 1 pn Salt

-------------------------------TRUFFLE CREAM-------------------------------
18 oz Semi-sweet chocolate 3 c Heavy cream
Broken into small pieces

------------------------------CHOCOLATE TILES------------------------------
8 oz Semi-sweet chocolate Confectioners sugar
Cocoa powder, unsweetened

Souffle Cake. Preheat oven to 350 degrees. Butter jelly roll pan of
approximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allow
wax paper to extend over each end by about 2 inches. Set aside. Melt
chocolate with coffee in 200 degree oven, for about 10 minutes, or until
melted. Cool.

Beat egg yolks with electric mixer until smooth. Gradually add sugar and
continue beating until mixture is pale yellow, about 5 minutes. Stir in
the cooled chocolate mixture.

Beat egg whites with salt until they form stiff peaks. Stir 1/5 egg whites
into chocolate mixture to lighten and then pour chocolate mixture into egg
whites. Gently fold whites and chocolate together until no white shows.
Pour batter into prepared jelly roll pan. Bake for 14 minutes.

Truffle Cream. Place chocolate in bowl, and place in 200 degree oven for 15
minutes or until melted. Heat heavy cream in saucepan until hot. Slowly
pour hot cream over melted chocolate, and stir until smooth and shiny.
Strain mixture into bowl and cool to room temperature.

Tiles. Place chocolate in bowl and place in 200 degree oven for 15 minutes
or until melted. Place wax paper down the length of a 17 x 14-inch baking
pan. Secure end with dab of softened butter. Pour melted chocolate on wax
paper, and with a metal spatula spread it out the length of the baking pan.

Refrigerate chocolate for 1 hour. Remove chocolate and leave it at room
temperature for 5 minutes. Cut chocolate into three strips, one 3 1/4
inches wide, and two strips 2 1/2 inches wide. Cut strips crosswise into
3/4-inch sections to make tiles. Refrigerate until needed.

Continued from Chocolate Tile Cake - Part I. It may be long, but it's
worth the effort.

Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour. Over the top
of the Souffle Cake, sift unsweetened cocoa. Cover the cake (leave in pan)
with a sheet of wax paper and cookie sheet. Invert cake onto them. Remove
jelly roll pan and wax paper. Slip out cookie sheet. Trim rough edges of
cake. Divide cake lengthwise into 3 equal strips about 3 1/4 inches each.

Remove the Truffle Cream, mixing bowl and beaters from refrigerator. Place
2 1/3 cups cream in mixing bowl. Return remainder to refrigerator. Beat
about 1 1/2 minutes. Place one strip of cake on cookie sheet. Spread 1/2 of
beaten cream on cake, top cream with second cake strip. Place remainder
beaten cream over top and cover with last cake strip. Trim any rough edges
and chill cake for 1/2 hour. Chill clean mixing bowl and beaters.

Beat remaining Truffle Cream in chilled bowl for 1 1/2 minutes. Remove
cake from refrigerator and spread cream over top and sides.

Remove tiles from refrigerator. Trim the tiles to fit height of
cake. Using sharp knife, separate 3 strips of tile. Place the 3 1/4-inch
tile over top of cake. Leave wax paper on. Place the two remaining strips
along sides of cake. Try to align side and top tiles. Cover cake tightly
with aluminum foil and refrigerate over night.

Remove cake from refrigerator. Remove foil. Trim off ends of cake. Place
cake on serving dish. Peel off strips of wax paper. Place narrow strips
of foil diagonally on top of cake to form pattern, and sift confectioners
sugar over it. Lift off foil. Serve with Creme de Menthe Custard Sauce.

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