INGREDIENTS

INSTRUCTIONS

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  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  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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“A Clear Conscience Makes a Soft Pillow”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 578
Calories From Fat: 314
Total Fat: 37.9g
Cholesterol: 149.4mg
Sodium: 86mg
Potassium: 62.9mg
Carbohydrates: 64.5g
Fiber: 4.7g
Sugar: 12.6g
Protein: 7.6g