Chocolate Tile Cake Recipe

RatingDifficultyBeginner

A chocolate tile cake is a cake that is baked in a tile-shaped pan. The cake is usually made with chocolate cake mix, but can also be made with other flavors of cake mix. The cake is then frosted with chocolate frosting and decorated with chocolate chips, nuts, or other toppings.

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
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CAKE:
 ½ lb semi-sweet chocolate
 ¾ c sugar
 ¼ c fresh rich coffee
 1 ea pinch salt
 7 ea large eggs, separated


1

TRUFFLE CREAM:18 oz semi-sweet chocolate3 cheavy creamCHOCOLATE TILES:8 oz Semi-sweet chocolate bar1 ea confectioners sugar Souffle Cake::Preheat oven to 350 degrees.

2

Butter jelly roll pan ofapproximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allowwax paper to extend over each end by about 2 inches.

3

Set aside.

4

Meltchocolate with coffee in 200 degree oven, for about 10 minutes, or untilmelted.

5

Cool.

6

Beat egg yolks with electric mixer until smooth.

7

Gradually add sugar and continue beating until mixture is pale yellow,about 5 minutes.

8

Stir in the cooled chocolate mixture.

9

Beat egg whiteswith salt until they form stiff peaks.

10

Stir 1/5 egg whites into chocolatemixture to lighten and then pour chocolate mixture into egg whites.

11

Gently fold whites and chocolate together until no white shows.

12

Pourbatter into prepared jelly roll pan.

13

Bake for 14 minutes.

14

Truffle Cream::Place chocolate in bowl, and place in 200 degree oven for15 minutes or until melted.

15

Heat heavy cream in saucepan until hot.

16

Slowly pour hot cream over melted chocolate, and stir until smooth andshiny.

17

Strain mixture into bowl and cool to room temperature.

18

Tiles::Place chocolate in bowl and place in 200 degree oven for 15minutes or until melted.

19

Place wax paper down the length of a 17 x 14-inch baking pan.

20

Secure end with dab of softened butter.

21

Pour meltedchocolate on wax paper, and with a metal spatula spread it out the lengthof the baking pan.

22

Refrigerate chocolate for 1 hour.

23

Remove chocolateand leave it at room temperature for 5 minutes.

24

Cut chocolate into threestrips, one 3 1/4 inches wide, and two strips 2 1/2 inches wide.

25

Cutstrips crosswise into 3/4-inch sections to make tiles.

26

Refrigerate untilneeded.

27

Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour.

28

Over the top of the Souffle Cake, sift unsweetened cocoa.

29

Cover the cake(leave in pan) with a sheet of wax paper and cookie sheet.

30

Invert cakeonto them.

31

Remove jelly roll pan and wax paper.

32

Slip out cookie sheet.

33

Trim rough edges of cake.

34

Divide cake lengthwise into 3 equal stripsabout 3 1/4 inches each.

35

Remove the Truffle Cream, mixing bowl andbeaters from refrigerator.

36

Place 2 1/3 cups cream in mixing bowl.

37

Returnremainder to refrigerator.

38

Beat about 1 1/2 minutes.

39

Place one strip ofcake on cookie sheet.

40

Spread 1/2 of beaten cream on cake, top cream withsecond cake strip.

41

Place remainder beaten cream over top and cover withlast cake strip.

42

Trim any rough edges and chill cake for 1/2 hour.

43

Chillclean mixing bowl and beaters.

44

Beat remaining Truffle Cream in chilledbowl for 1 1/2 minutes.

45

Remove cake from refrigerator and spread creamover top and sides.

46

Remove tiles from refrigerator.

47

Trim the tiles tofit height of cake.

48

Using sharp knife, separate 3 strips of tile.

49

Placethe 3 1/4-inch tile over top of cake.

50

Leave wax paper on.

51

Place the tworemaining strips along sides of cake.

52

Try to align side and top tiles.

53

Cover cake tightly with aluminum foil and refrigerate over night.

54

Remove cake from refrigerator.

55

Remove foil.

56

Trim off ends of cake.

57

Place cake on serving dish.

58

Peel off strips of wax paper.

59

Place narrowstrips of foil diagonally on top of cake to form pattern, and siftconfectioners sugar over it.

60

Lift off foil.

61

Serve with Creme de MentheCustard Sauce.

62

Serves 12 .

CategoryCuisineTags

Ingredients

CAKE:
 ½ lb semi-sweet chocolate
 ¾ c sugar
 ¼ c fresh rich coffee
 1 ea pinch salt
 7 ea large eggs, separated

Directions

1

TRUFFLE CREAM:18 oz semi-sweet chocolate3 cheavy creamCHOCOLATE TILES:8 oz Semi-sweet chocolate bar1 ea confectioners sugar Souffle Cake::Preheat oven to 350 degrees.

2

Butter jelly roll pan ofapproximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allowwax paper to extend over each end by about 2 inches.

3

Set aside.

4

Meltchocolate with coffee in 200 degree oven, for about 10 minutes, or untilmelted.

5

Cool.

6

Beat egg yolks with electric mixer until smooth.

7

Gradually add sugar and continue beating until mixture is pale yellow,about 5 minutes.

8

Stir in the cooled chocolate mixture.

9

Beat egg whiteswith salt until they form stiff peaks.

10

Stir 1/5 egg whites into chocolatemixture to lighten and then pour chocolate mixture into egg whites.

11

Gently fold whites and chocolate together until no white shows.

12

Pourbatter into prepared jelly roll pan.

13

Bake for 14 minutes.

14

Truffle Cream::Place chocolate in bowl, and place in 200 degree oven for15 minutes or until melted.

15

Heat heavy cream in saucepan until hot.

16

Slowly pour hot cream over melted chocolate, and stir until smooth andshiny.

17

Strain mixture into bowl and cool to room temperature.

18

Tiles::Place chocolate in bowl and place in 200 degree oven for 15minutes or until melted.

19

Place wax paper down the length of a 17 x 14-inch baking pan.

20

Secure end with dab of softened butter.

21

Pour meltedchocolate on wax paper, and with a metal spatula spread it out the lengthof the baking pan.

22

Refrigerate chocolate for 1 hour.

23

Remove chocolateand leave it at room temperature for 5 minutes.

24

Cut chocolate into threestrips, one 3 1/4 inches wide, and two strips 2 1/2 inches wide.

25

Cutstrips crosswise into 3/4-inch sections to make tiles.

26

Refrigerate untilneeded.

27

Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour.

28

Over the top of the Souffle Cake, sift unsweetened cocoa.

29

Cover the cake(leave in pan) with a sheet of wax paper and cookie sheet.

30

Invert cakeonto them.

31

Remove jelly roll pan and wax paper.

32

Slip out cookie sheet.

33

Trim rough edges of cake.

34

Divide cake lengthwise into 3 equal stripsabout 3 1/4 inches each.

35

Remove the Truffle Cream, mixing bowl andbeaters from refrigerator.

36

Place 2 1/3 cups cream in mixing bowl.

37

Returnremainder to refrigerator.

38

Beat about 1 1/2 minutes.

39

Place one strip ofcake on cookie sheet.

40

Spread 1/2 of beaten cream on cake, top cream withsecond cake strip.

41

Place remainder beaten cream over top and cover withlast cake strip.

42

Trim any rough edges and chill cake for 1/2 hour.

43

Chillclean mixing bowl and beaters.

44

Beat remaining Truffle Cream in chilledbowl for 1 1/2 minutes.

45

Remove cake from refrigerator and spread creamover top and sides.

46

Remove tiles from refrigerator.

47

Trim the tiles tofit height of cake.

48

Using sharp knife, separate 3 strips of tile.

49

Placethe 3 1/4-inch tile over top of cake.

50

Leave wax paper on.

51

Place the tworemaining strips along sides of cake.

52

Try to align side and top tiles.

53

Cover cake tightly with aluminum foil and refrigerate over night.

54

Remove cake from refrigerator.

55

Remove foil.

56

Trim off ends of cake.

57

Place cake on serving dish.

58

Peel off strips of wax paper.

59

Place narrowstrips of foil diagonally on top of cake to form pattern, and siftconfectioners sugar over it.

60

Lift off foil.

61

Serve with Creme de MentheCustard Sauce.

62

Serves 12 .

Chocolate Tile Cake Recipe

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