SOUFFLE CAKE
1/2 lb semi-sweet chocolate
1/4 cup fresh rich coffee
7 each large eggs, separated
3/4 cup sugar
1 each pinch salt
TRUFFLE CREAM
18 oz semi-sweet chocolate
3 cup heavy cream
CHOCOLATE TILES
8 oz semi-sweet chocolate bar
1 each confectioners sugar
A Recipe for
Chocolate Tile Cake
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Rice is born in water and must die in wine. |
| Italian Proverb |
Food Tip |
This Recipe for Chocolate Tile Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
If you enjoy this Chocolate Tile Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This is a recipe for Chocolate Tile Cake from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
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. 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. Serves 12
Serves: 12
Chocolate Tile Cake Recipe brought to you by Recipes To-Go