4 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 extra large whole egg
5 extra large eggs, separated
1 ¼ cups superfine sugar, divided
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
Pinch of salt
-Prepare a 10 ½” x 15 ½” jelly-roll pan by lining with parchment paper.
-Pre-heat your oven to 350˚F.
In a heatproof bowl set over simmering water, melt the chocolates. Set aside briefly to cool.
Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium until frothy, and then add a pinch of salt. Continue beating on high until the egg whites reach soft peak stage. Reduce the speed slightly and with the mixer running gradually add ¾ cup of the sugar. Increase the speed to high and beat to until the whites just hit stiff peak stage, about thirty seconds to minute more. Gently transfer the egg whites to a large bowl.
Add the five egg yolks and the whole egg to the bowl of the stand mixer and beat them on high speed until thick and pale and they fall from the beater into the bowl in a ribbon about four to five minutes.
With the mixer still running add the remaining ½ cup of sugar about a tablespoon at a time. Then beat in the melted chocolate just until combined. Finally add the vanilla and dissolved espresso powder.
Gently fold the beaten egg whites into the chocolate / egg mixture until no streaks of white remain. Pour the batter into the prepared jelly-roll pan and bake in the pre-heated oven for 14 to 16 minutes or until a toothpick inserted in the center comes out clean. Cover with a sheet of parchment and a dish towel and cool completely.
To assemble the Napoleons, turn the cake onto a parchment-lined cutting board. Trim the edges off, then cut into eight 3 ½” x 4 1/2” rectangles. Fill with sweetened whipped cream, top with raspberries, and dust with confectioners’ sugar.