Recipe Booklet

12
served frozen, similar to a frozen mousse
or ice cream cake, or refrigerated for a
softer mousse feel. Use a serrated knife to
slice. May be garnished with fresh berries,
whipped cream and chocolate curls.
Nutritional information per serving:
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CHOCOLATE SOUFFLÉ CAKE
Makes one 10-inch round cake,
sixteen servings
2 tablespoons unsalted butter, plus
additional for pan
6 ounces bittersweet chocolate
2 ounces semisweet chocolate
9 large eggs
2 large egg whites
1
1
⁄4 cups granulated sugar, divided
1
⁄3 cup unbleached, all-purpose flour
Preheat oven to 350°F. Cut a circle of
parchment paper to line a 10-inch round
cake pan. Butter the bottom and sides of
cake pan well. Add enough flour to coat
the buttered interior, being sure to tap the
pan and remove any excess flour. Place the
parchment circle at the bottom of the pan
and butter and flour it as well.
Melt the butter and chocolates in a stainless
bowl over a double boiler, and set aside.
Separate eggs into two mixing bowls, adding
the extra whites to the bowl of egg whites.
Add
3
⁄4 cup of the sugar to the bowl of yolks.
Mix the yolks and sugar on speed 4 until
very pale and thick, for 1
1
⁄2 minutes; reserve.
Using the chef’s whisk, beat the egg whites
on speed 5 for 1 minute; add the remain-
ing
1
⁄2 cup of sugar and continue beating
whites for an additional 2 minutes until it
reaches soft peaks. Remove the chef’s whisk
and insert the beaters. Using speed 1, and
reserving about one quarter of the whites,
fold whites into the yolk mixture in three
additions. Scrape the bottom and sides of
bowl to make certain the mixture is evenly
blended. Sift the flour into mixture and fold
gently. Finally, add the last of the egg whites,
again using the same folding technique. To
ensure complete incorporation, use a rubber
spatula to scrape the bottom and sides of
the bowl.
Transfer the batter to the prepared pan
and bake in the preheated 350°F oven for
about 40 minutes, until cake has puffed and
cracked but is still soft to the touch on top.
Turn cake out onto serving plate and
remove pan. Sprinkle the top with sifted
confectioners’ sugar. Serve immediately or at
room temperature.
Nutritional information per serving:
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TIRAMISÙ
Makes one 9-inch square pan, 12 servings
For sabayon:
3 egg yolks
1
⁄2 cup granulated sugar
1
⁄2 cup Champagne
8 ounces mascarpone, room tem-
perature
3
⁄4 cup heavy cream
1
⁄4 cup plus 3
1
⁄2 tablespoons coffee
liqueur
1
⁄4 teaspoon pure vanilla extract
3 cup espresso or strongly brewed
coffee
1 recipe génoise (recipe follows)*
3 ounces semi sweet chocolate, made
into chocolate curls (with vegetable
peeler)
To make sabay on:
Put egg yolks and sugar in mixing bowl. Using
the beaters mix yolks and sugar on speed 4
until pale and thick. Put the bowl over a sauce
pan of just simmering water. Using the chef’s
whisk attachment, beat the yolk mixture on
speed 2 until thick and fluffy. Add Champagne
after about 1
1
⁄2 minutes. Continue beating for
as long as 8 minutes, until the mixture has
tripled in volume and it is too warm to sub-
merge your finger. Remove bowl from heat and
continue beating an additional 30 seconds to
cool slightly; set aside.
Put the mascarpone and heavy cream in
two separate mixing bowls. Using the beat-