Instructions
Make the chocolate glaze, following instructions in the recipe "Rich Chocolate Glaze".

Heat the oven (not a convection oven) to 375F.

Grease a jellyroll pan of half sheet pan (about 11x6 inches) and line the bottom and long sides with parchment. Grease the parchment or spray it with baking spray.

TO MAKE THE BATTER: In a small heavy-based saucepan (or a double boiler), melt the butter, chocolate, and coffee or whiskey over very low heat, stirring occasionally with a whisk. Take care not to let the chocolate scorch and heat only until the chocolate has melted. Remove from the heat, whisk until the mixture is smooth and glossy, and set aside to cool slightly while you beat the eggs.

Seperate the egg yolks and whites into two large clean mixing bowls. Using an electric mixer (either a hand or a stand mixer) on medium high, beat the egg whites first until soft peaks form. Add about 2 tablespoons of the sugar and beat on high speed for about 30 seconds. Set aside.

Without cleaning the beaters or whip, beat the egg yolks on medium high, with the salt and remaining sugar, until the mixture becomes light and thick and forms a ribbon trail when the beaters are lifted, about 3 minutes with a hand mixer, slightly less with a stand mixer. Turn the mixer to low speed, add the chocolate, and mix until completely blended, scraping down the sides of the bowl with a rubber spatula as needed.

With a clean whisk, vigorously beat the whites until a definite peak forms, about another 30 seconds.

Transfer about one-third of the whites into the bowl with the chocolate and fold them in with a rubber spatula. The whites should be smooth and blend into the chocolate thoroughly. Now scrape all of the chocolate mixture at once into the bowl with the remaining whites. Fold together lightly to blend, but do not overwork -- try to preserve as much volume as possible. Scrape the batter into the prepared pan and smooth the top with the spatula. Give the pan a gentle rap on the table to release any large air bubbles.

TO BAKE AND COOL THE CAKE: Put the pan in the middle of the heated oven and bake for 15 minutes. Turn the oven down to 325F and let the cake cook another 5 minutes. The cake should look puffed, and a toothpick should come out clean.

Transfer the pan to a cooling rack. Moisten a clean, light (not terrycloth) dishtowel and wring it out completely so it's just barely damp. Cover the cake with the towel. The cake will sink slightly as it cools. Once the cake has cooled, slide the pan into the fridge until chilled, about 1 to 2 hours. This will help the trimming and assembly process.

TO TRIM AND ASSEMBLE THE CAKE: Prepare the filling, following instructions in the recipe "Mascarpone Cream with Raspberries". Refrigerate the filling until ready to assemble.

Lift the towel off the cake. Carefully loosen the parchment from the pan and run a knife along the edges to free the cake from the parchment. Dust the top of the cake generously with confectioners' sugar. Lay a large piece of parchment, a large cutting board, or a dry dishcloth perfectly flat over the cake, pulling taut on both ends, and with a deep breath, invert the cake onto a work surface, long side facing you. Gently peel away the parchment.

With a large, sharp knife, carefully trim about 1/4 inch off the edges to get an even rectangle. Use a slow sawing motion to avoid tearing the cake; a light coating of confectioners' sugar will prevent sticking. Cut the rectangle crosswise into four even panels, each about 4x10 inches. Slide a long spatula or a long, wide knife, like a bread knife, under the first panel and carefully transfer it to a flat serving platter.

Tuck strips of parchment, plastic wrap, or foil under the edges of the cake layer and over the plate to keep the plate clean during assembly. Spread one-third of the filling evenly over the cake layer. Sprinkle one- third of the berries over the cream and press them in gently. Top with a second cake panel and another third of the cream and berries. Top with a third cake panel and the remaining cream and berries. Arrange the final cake layer on top and press gently. Dust the top of the cake with confectioners' sugar. Drizzle the chocolate glaze over the top of the cake. Carefully slide the parchment strips away from the plate. Refrigerate the cake until about 15 minutes before serving.

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Yields: 8 Servings
     Fine Cooking magazine, Jan 2002, page 86

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