CHOCOLATE-RUM ROULADE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
- Whisk together cocoa powder, flour, and salt in a bowl.
- Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
- Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
- Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until springy to the touch, 6 to 7 minutes. Dust top of cake with cocoa powder. Run a knife around sides of cake. Invert onto a clean kitchen towel, and remove parchment.
- While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)
- Meanwhile, make rum syrup: In a small saucepan, combine the water and ¼ cup sugar. Bring to a boil; reduce heat and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.
- Fill cake and reroll: Unroll cake. Brush entire surface with cooled rum syrup. Whip cream and remaining sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel) starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
- Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.
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Kill Chor
[email protected]This recipe is a must-try for chocolate and rum lovers! The cake is moist and fluffy, and the rum glaze is the perfect finishing touch. I will definitely be making this again.
Shebuel Karulaka
[email protected]I'm not a big fan of chocolate, but I decided to give this recipe a try anyway. I'm so glad I did! The chocolate flavor was subtle and the rum glaze was the perfect finishing touch. This roulade is a keeper!
Md. Ribiul Islam
[email protected]This roulade was delicious! The chocolate and rum flavors were perfect together and the cake was so moist. I will definitely be making this again.
Resmaakter Resmaakter
[email protected]This chocolate rum roulade was a hit at my party! Everyone loved the unique flavor combination and the moist texture. I will definitely be making this again.
Joseph Ruano
[email protected]This recipe was easy to follow and the results were amazing! The roulade turned out perfect and tasted delicious. I will definitely be making this again.
mandisi myekeni
[email protected]This roulade was a bit tricky to make, but it was worth the effort. The end result was a beautiful and delicious dessert that was perfect for a special occasion.
Henry Kiyingi
[email protected]I made this roulade for my family and they all loved it. The chocolate and rum flavors were a perfect combination.
Ali Khichi
[email protected]This chocolate rum roulade was the perfect dessert for my dinner party. It was elegant and delicious, and my guests loved it. I will definitely be making this again.
MR SANJAY
[email protected]I'm not a big fan of rum, but I decided to give this recipe a try anyway. I'm so glad I did! The rum flavor was subtle and the chocolate cake was divine. This roulade is a keeper!
shakir mayo
[email protected]This roulade was delicious! The chocolate and rum flavors were perfect together and the cake was so moist. I will definitely be making this again.
Maddison Banfield
[email protected]I was looking for a unique dessert to make for my husband's birthday and this recipe caught my eye. The roulade was a hit! He loved the chocolate and rum flavors and the cake was so moist and fluffy.
Keysha Gordon
[email protected]This roulade was a bit more challenging to make than I expected, but it was worth the effort. The end result was a beautiful and delicious dessert that was perfect for a special occasion.
paul moore
[email protected]I love chocolate and rum, so I knew I had to try this recipe. It did not disappoint! The cake was moist and flavorful, and the rum glaze was the perfect finishing touch. I will definitely be making this again.
zahir Killer
[email protected]This recipe was easy to follow and the results were amazing! The roulade turned out perfect and tasted delicious. I will definitely be making this again.
Constantin Sava
[email protected]I made this roulade for a party and it was a huge hit! Everyone loved the unique flavor combination and the moist texture. I will definitely be making this again.
Amjad Azroun
[email protected]This chocolate rum roulade was an absolute delight! The flavors of chocolate and rum paired perfectly together, and the cake was moist and fluffy. I would definitely recommend this recipe to anyone looking for a special dessert to impress their guest