Preheat the oven to 350 degrees. Line bottom and ends of a 15 X 10-inch jelly roll pan with parchment paper, making sure it is snugly fitted into the corners. Hold the paper in place with tiny dabs of butter underneath each corner.
In a medium mixing bowl set over a medium sauce pan of barely simmering water, melt the chocolate. Remove the pan from the heat and let cool about 5 minutes.
Separate the eggs. Place the egg whites in the bowl of a tabletop mixer fitted with the whip attachment or in a large mixing bowl. Place the egg yolks in a small mixing bowl and set aside. Whip the egg whites until foamy and, while whipping, add the pinch of salt and then gradually add the sugar. Whip until the meringue is glossy and forms stiff peaks. Set aside.
With a whisk, stir together the egg yolks and the vanilla, then whisk into the cooled chocolate mixture. The mixture will thicken slightly. Whisk the cooled coffee into the chocolate mixture.
Using a rubber spatula, fold one-quarter of the meringue into the chocolate mixture to lighten it, then thoroughly but gently fold in the rest of the meringue. make sure there are no white pockets of meringue or dark streaks of chocolate remaining.
Spread the batter in the prepared pan, making it as level as possible with a plastic bowl scraper or offset spatula. Place the soufflé on the center rack in the oven and bake for 18 minutes. to check for doneness, lift a small section of the top crust with a paring knife. The soufflé underneath should look very moist and airy, not wet. Let cool in the pan on a wire rack for 1 hour. Do not roll the soufflé in a towel as is customarily done for jelly roll cakes.
To make the filling, whip the cream, sugar, and Grand Marnier.
To assemble the soufflé, lay a 22 X 12-inch piece of plastic wrap perpendicular to the edge of the work surface. Gently flip the soufflé onto the plastic wrap. Carefully peel away the parchment paper.
Using a metal icing spatula, spread the whipped cream evenly over the entire soufflé. Start the roll by lifting up on the edge of the plastic wrap closest to you and letting about 1 inch of the soufflé fold over onto itself. The tighter the first roll is the better. you may need to guide it with your index fingers through the plastic wrap.
Once the first roll is established, you won't need to touch the soufflé again; the plastic wrap will do all the work. Pick up the edge of the wrap again and in one motion pull it up and away from you, rolling up the soufflé.
Keep rolling until the seam is in the middle of the bottom. The soufflé will crack on the outside as it is rolled. Once the soufflé is rolled, it will still be sitting on the plastic wrap.
Wrap the remaining plastic wrap snugly over the soufflé. Gently tilt the bottom up just enough to slide the plastic wrap underneath the soufflé. Transfer the soufflé to a baking sheet, supporting the bottom with your open palms while touching the sides and top of the soufflé as little as possible. Wrap another sheet of plastic lengthwise over the soufflé so the ends are completely sealed. Chill overnight before serving. The soufflé may be stored in the refrigerator for up to 4 days.
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