It’s no secret, I do love chocolate. Too much. But I don’t like it when the chocolate I might eat at night keeps me awake because of the caffeine. A chocolate dessert that is on the lighter side doesn’t bother me most of the time. And this one didn’t, either, although at the cooking class I didn’t get a very big portion. What I had was luscious. But then I really like a soufflé roll kind of dessert. Do you? My portion served to me at the class doesn’t even LOOK like a roll, but when it was cut into slices it did. My portion was at the end, so it got a little squished. The thing is, the filling was chocolate colored too, so it’s hard to see the rolled up cake and filling anyway.As usual, I learned something interesting at this class. You know those bottles of instant espresso powder you use for making desserts? I’ve had several over the years. And not too long ago I had to throw out the one I had open AND a new one I had on the shelf because they’d spoiled. Guess what? You’re supposed to keep it in the freezer! I certainly didn’t know that – but that’s why both bottles I had developed mold. I haven’t purchased a new one yet as it’s not carried at my local grocery stores. But now I know. . .
Years ago I used to make a chocolate soufflé roll – it was a particular favorite of mine. I probably made it 30 times over the course of 15 or so years. I mean really, what’s there not to like about chocolate and whipped cream? Seems like those two things are made to go together. But my soufflé cake roll you could see distinctly because the filling was white – whipped cream white. And the cake was a dark chocolate. Mine didn’t have nuts in it, nor did it have any coffee, as this one does. But I really liked the flavor here. A lot. It really didn’t take all that long to make (though it took a number of bowls and pans to do it all). The cake can crack when it’s rolled up – it happened at the class, but you just make do by trying to put the cracked edge on the bottom. Nobody will ever know! This would make a great dessert for the holidays. Phillis Carey obviously likes soufflé rolls too since she’s made a couple at classes I’ve attended in the past. It was served with ice cream – which you need to cut the rich cake. You can make it a few hours ahead, but that’s it – Phillis said it just doesn’t hold up longer than that (the whipped cream begins to deflate).
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Bittersweet Mocha Pecan Souffle Roll
Recipe: Phillis Carey, cookbook author
Servings: 12
6 ounces milk chocolate — chopped
2 teaspoons instant espresso powder
1 1/2 cups heavy cream
1/3 cup pecan halves — or walnuts, or other nuts of choice
2 tablespoons flour
6 ounces bittersweet chocolate — chopped
1/2 cup unsalted butter — cut into pieces
4 large eggs — separated when they’re COLD
2/3 cup sugar — divided use
1/8 teaspoon salt
1/8 teaspoon cream of tartar
Cocoa powder and powdered sugar for dusting
1. In a large bowl combine the milk chocolate and the instant espresso. Heat cream and pour over chocolate; let stand until melted, 5 minutes or so, then whisk until blended. Cool and refrigerate until cold, about 2 hours.
2.. Preheat oven to 350 F. Spray a 16 x 12 jelly roll pan with nonstick spray. Line the bottom with parchment paper and spray the paper.
3. Spread the pecans on a pie plate and toast for 7 minutes, or until golden brown. Let cool completely. In food processor pulse pecans with flour until finely ground.
4. Melt the bittersweet chocolate with the butter in a glass bowl in the microwave oven on HIGH power for one minute. Stir and cook 30-60 seconds more. Whisk until smooth. Allow to cool. Whisk in the egg yolks, half the sugar and the salt.
5. Whip egg whites with cream of tartar until frothy. Beat a high speed until soft peaks form. Turn speed to low and beat in the remaining sugar until the whites are firm and glossy. Fold 1/4 of the whipped egg whites into the chocolate; fold the chocolate and the pecans into the remaining whites until no streaks appear.
6. Spread the batter in the prepared pan and bake for 9 minutes (convection is okay) or until cake is springy to the touch. Let cake cool in the pan set on a cooling rack for 30 to 60 minutes. If you wait longer than that, the cake will become firm and unable to roll.
7. Run a knife around the edge of the pan. Heavily dust the cake with cocoa powder and cover with a large sheet of foil. Invert cake and remove the pan and parchment paper.
8. Beat the chilled mocha mixture (milk chocolate, espresso powder and cream) at high speed until it is firm and holds its shape. Spread the cream evenly over the cake. Starting on the long side, use the foil to help you roll the cake, bending back the foil as needed. If the cake cracks, just continue rolling and try to roll it onto that side so the crack doesn’t show. Tightly wrap the cake in the foil and slide onto a flat plate or cutting board. Refrigerate until firm, about 2 hours. Unwrap cake and dust with more cocoa. Carefully slide cake onto a long platter and dust with powdered sugar. Cut into slices and serve.
Serving Ideas: Serve with a scoop of vanilla ice cream – it needs it to cut the richness.
Per Serving: 410 Calories; 35g Fat (71.0% calories from fat); 6g Protein; 26g Carbohydrate; 3g Dietary Fiber; 135mg Cholesterol; 72mg Sodium.

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