CHOCOLATE-RUM SWISS ROLL
Make this sweet Swiss roll from "Martha Stewart's Cooking School" for an unforgettable holiday dessert. Also try:Jelly Roll
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.
- Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl.
- Combine eggs and sugar: 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 granulated 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.
- Add dry ingredients: 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.
- Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
- Roll into log and cool: 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 1/4 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 generously with cooled rum syrup. Whip cream and remaining tablespoon 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Asad Nadan
[email protected]This was the best chocolate rum swiss roll I've ever had. The cake was so moist and fluffy, and the filling was rich and decadent. I loved the hint of rum in the filling, it really added a special touch. I will definitely be making this again and aga
Ismail Jhangir
[email protected]This cake was a hit at my party! Everyone loved it. The cake was moist and fluffy, and the filling was rich and decadent. I would definitely make this cake again.
Peter Muraguri
[email protected]This was a delicious and easy-to-make cake. I used a gluten-free flour blend and it worked perfectly. The cake was moist and flavorful, and the filling was rich and decadent. I would definitely make this cake again.
Ssemujju Farouk
[email protected]This cake was amazing! I made it for my party and everyone loved it. The cake was moist and fluffy, and the filling was rich and decadent. I would definitely make this cake again.
Atif Ahmed
[email protected]This was a great recipe. The cake was moist and fluffy, and the filling was rich and decadent. I would definitely make this cake again.
Christina Greco
[email protected]This cake was delicious and easy to make. I used a gluten-free flour blend and it worked perfectly. The cake was moist and flavorful, and the filling was rich and decadent. I would definitely make this cake again.
Theforgottensoul
[email protected]I made this cake for my husband's birthday and he loved it. The cake was moist and fluffy, and the filling was rich and decadent. I would definitely make this cake again.
rana asif
[email protected]This was the best chocolate rum swiss roll I've ever had. The cake was so moist and fluffy, and the filling was rich and decadent. I loved the hint of rum in the filling, it really added a special touch. I will definitely be making this again and aga
Michael Townes
[email protected]This cake was a hit at my party! Everyone loved it. The cake was moist and fluffy, and the filling was rich and decadent. I would definitely make this cake again.
Abigail Ojeifo
[email protected]This was a delicious and easy-to-make cake. I used a gluten-free flour blend and it worked perfectly. The cake was moist and flavorful, and the filling was rich and decadent. I would definitely make this cake again.
Tumusiime Abbey
[email protected]This cake was amazing! I made it for my husband's birthday and he loved it. The cake was moist and fluffy, and the filling was rich and decadent. I would definitely make this cake again.
Maryam Shahzadi
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it. The cake is so moist and flavorful, and the filling is delicious. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make chocolate rum swiss r
King Von
[email protected]This is the best chocolate rum swiss roll I've ever had! The cake is so moist and fluffy, and the filling is rich and decadent. I love the hint of rum in the filling, it really adds a special touch. I will definitely be making this again and again.
Gifty Asare
[email protected]This was an easy recipe to follow and the cake turned out great! I used a gluten-free flour blend and it worked perfectly. The cake was moist and flavorful, and the rum flavor was subtle but present. I would definitely make this again.