Raspberry Log

Ingredients for Log:

1 bag (6 ounces) semisweet chocolate chips

8 egg whites

3/4 cup granulated sugar, plus extra for sprinkling

6 tablespoons all-purpose flour

1 jar (12 ounces) seedless raspberry jam

2 cups heavy cream

3 tablespoons confectioners sugar

1 teaspoon vanilla extract

2 pints fresh raspberries

Ingredients for Raspberry Sauce:

1 1/2 pounds raspberries, fresh (or two 12-ounce bags frozen)

1/2 cup granulated sugar

Directions for Raspberry Sauce:

Combine the raspberries and sugar in a blender until smooth. Push through a fine mesh strainer into a bowl. (Note: Sauce can be prepared and frozen for us to three weeks.)

Ingredients for Semisweet Chocolate Glaze:

1 bag (12 ounces) semisweet chocolate chips

1 cup, plus 6 tablespoons heavy cream

Directions for Chocolate Glaze:

Place the chocolate in a heatproof bowl. In a small saucepan, bring the cream to a near boil. Pour the hot cream over the chocolate chips and whisk until smooth. Cool to room temperature.

Preheat oven to 350 degrees. Line a 16" x 12" jellyroll pan with parchment paper.

Pour 2 inches of water into a small saucepan and bring to a bare simmer.  Place the chocolate in a stainless steel bowl that is large enough to rest on top of the simmering water, making sure that the bowl doesn't touch the water. Heat, whisking occasionally, until the chocolate is completely melted. Set it aside to cool.

Place the egg whites in a mixing bowl and whip on high speed until just about to hold soft peaks. With the mixer still on high, pour in the sugar in a slow, steady stream. Whip until the whites hold stiff peaks. Turn the mixer to low speed and add the flour. When it has just been incorporated, turn the mixer to high speed and whip for 10 seconds. Fold in the cooled chocolate by hand, using a rubber spatula, taking care not to deflate the egg whites.

Fit a pastry bag with a 5/8" plain tip, and fill the bag with the batter. Starting in one corner, pipe back and forth the short way across the prepared jellyroll pan until about half the pan is covered with a 12 x 12 inch square of batter. Bake at 350 degrees until it is firm to the touch, about 12-15 minutes. Place the pan on a wire rack and allow the cake to cool completely in the pan. (Note: The cooled cake, still in the pan, can be wrapped in plastic wrap and kept at room temperature for up to one day or can be frozen for up to one month.)

Sprinkle sugar over a piece of parchment paper (to prevent sticking), and invert the cooled cake onto the paper. Peel off the other piece of parchment paper. Spread the raspberry jam over the cake.

Place the cream in a mixing bowl and whip on high speed until soft peaks appear. Add the confectioners sugar and vanilla, and continue to whip until the cream just holds stiff peaks. Do not over whip. Spread the whipped cream on top of the jam. Arrange the fresh raspberries on top of the whipped cream, pressing down on them slightly to embed them in the cream.

Starting at the edge closest to you, fold over 1 inch of the cake. Slide a long ruler under the parchment, parallel to the folded edge. Use the ruler, pressed against the parchment and the cake, to help you roll the cake away from you into a tight roll.  When the cake is rolled up, roll it back to the middle of the parchment and wrap the parchment tightly around it, twisting the ends of the paper to seal. Refrigerate until firm, at least for one hour (or can be refrigerated overnight).

Remove the parchment from the log and place it, seam side down, on a serving platter. Lightly paint the surface of the cake, with the semisweet chocolate glaze. Place the chocolate bark on top of the glaze so it adheres to the cake. Just before serving, pour the raspberry sauce all around the log.

Yields: 16 servings