Chocolate Tile Cake

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

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

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.