Serving Size : 10
5 eggs
6 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons cognac or water
1 tablespoon cognac (optional) for whipping cream
Salt
1/3 cup granulated sugar
1 cup heavy cream
Powdered sugar-for garnish
1/2 pint raspberries – (optional)
Heat oven to 350:F. 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 and 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 salt 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 remainder.
Pour batter 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 it. 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 the cream 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 inside down. Trim edges. Put the confectioners’ sugar into a sieve and dust over roll.
SERVING:
Garnish with raspberries, if desired.
Recipe can be made and refrigerated, covered, several hours ahead.
NOTE:
Loosely based on James Beard’s Chocolate Roll, this recipe also can be used to make a chocolate souffle in a 1-1/2 quart gratin dish, or a round cake covered with whipped cream.