Chocolate Souffle Cake Roll

Description

A show-stopping dessert that combines the best of both worlds - a moist chocolate cake roll and a light-as-air soufflé. The perfect treat for any chocolate lover.

Ingredients

• 1 cup (200g) dark chocolate chips (70% cocoa)
• 1/2 cup (100g) granulated sugar
• 4 large eggs, separated
• 1/2 cup (60g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120ml) whole milk, at room temperature
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• Soufflé mixture:
  • 3 large egg whites
  • 1 cup (200g) granulated sugar

Instructions

Cake

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, combine chocolate chips and sugar. Melt in the microwave or over a double boiler.
4. Whisk in egg yolks one at a time, then stir in flour mixture.
5. Beat egg whites until stiff peaks form. Fold into the chocolate mixture using a rubber spatula.

Soufflé

1. In a clean mixing bowl, beat egg whites until frothy. Gradually add sugar and continue beating until stiff peaks form.
2. Set aside to use later.

Assembly

1. On the prepared baking sheet, roll out the cake to about 1/4-inch (6mm) thickness.
2. Spread the melted butter evenly over the cake, leaving a 1-inch (2.5cm) border around the edges.
3. Dollop the soufflé mixture on top of the cake, spreading it evenly with an offset spatula.

Baking and Serving

1. Roll up the cake tightly but gently, starting from one long edge. Place seam-side down on a wire rack to cool completely.
2. Once cooled, dust with powdered sugar and serve with whipped cream or ice cream.

Note: The soufflé will be very fragile and prone to collapsing, so handle it carefully when assembling and serving the cake roll.