Chocolate Tile Cake - Part 1 Recipe




Chocolate Tile Cake - Part 1 Ingredients

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A Recipe for
Chocolate Tile Cake - Part 1

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Chocolate Tile Cake - Part 1

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Chocolate Tile Cake - Part 1 Directions

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.

Serves: 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.

 

 

 

 

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