Chocolate Rum Raspberry Cake Roll

Monday, February 18, 2008

Chocolate Rum Raspberry Cake Roll
Chocolate Rum Raspberry Cake Roll

Recipe By     :
Serving Size : 8     Preparation Time :0:00
Categories    : Cakes                           Fruit
                Oregon Raspberry & Blackberry

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1                     10 1/2" × 15 1/2" Jelly Roll Pan

                        SIMPLE RASPBERRY SAUCE
1       12-ounce package whole frozen raspberries (about 2 1/2
                        cups) -- thawed
4        tablespoons Chambord or other berry liqueur
     1/3           cup sugar

                        CAKE
     1/2           cup flour
     1/4           cup cocoa -- unsweetened
1           teaspoon baking powder
     1/4      teaspoon salt
4              large eggs -- separated
1           teaspoon rum flavoring
1 1/2      teaspoons dry instant coffee
     3/4           cup sugar -- divided

                        RASPBERRY MOUSSE FILLING
1       3-ounce package whole frozen raspberries (about 1/2 cup)
1         tablespoon sugar
1           teaspoon unflavored gelatin
1         tablespoon water
1         tablespoon raspberry liqueur
     3/4           cup whipping cream
2        tablespoons sugar
     1/2      teaspoon vanilla
     1/2           cup seedless raspberry jam
1         tablespoon raspberry liqueur
                        Fresh raspberries, if available

                        EASY CHOCOLATE RUM GLAZE
8             ounces semi-sweet chocolate -- about 1 1/4 cups
     1/4           cup butter
2        tablespoons light corn syrup
2 1/2      teaspoons rum flavoring

Simple Raspberry Sauce: Purée thawed raspberries in food processor or
blender until smooth. Strain to remove seeds. At this point (before
liqueur is added), remove 1/4 cup (60 mL) of the purée and reserve for
filling. Stir liqueur into remaining purée. Refrigerate until ready to
serve. (Best if made 24 hours ahead.)

Cake Roll: Preheat oven to 375º. Prepare baking pan by greasing sides and
placing parchment or wax paper in bottom of pan. Stir together dry
ingredients except coffee and sugar. Set aside.

Place eggs in a bowl of hot tap water for 3 minutes to bring to room
temperature. Separate eggs.

In small narrow bowl, blend together yolks, rum flavoring and coffee
granules. Gradually add 1/4 cup sugar and beat on high speed until thick,
about 5 minutes. Set aside. Clean beaters well in preparation for next
step.

In larger bowl, beat egg whites on medium speed until foamy. Gradually add
remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
Briefly fold yolks into whites without being too thorough. Sift dry
ingredients over egg mixture in three parts, and gently fold in until
barely incorporated. Turn into prepared pan, and smooth to edges with as
few strokes as possible. Bake for 12 to 15 minutes, until top springs back
when gently pressed with finger. Do not overbake.

As cake is baking, lay out a linen cloth larger than the baking pan, and
sprinkle with sifted confectioners' sugar. As cake is removed from oven,
immediately turn cake out onto prepared cloth. Gently remove parchment or
wax paper from bottom. Grasping cake from the shortest side, (the 10"
side), roll cake and towel together, so that towel remains inside the cake
roll. Set aside to cool, seam side down.

Filling: Combine cold water and 1 tablespoon liqueur. Sprinkle gelatin
over and allow to soften for 2-3 minutes. Microwave on HIGH for 20 seconds
and allow to stand for 2 minutes or until granules are completely
dissolved. Combine reserved purée with gelatin mixture. Refrigerate until
syrupy. (If it gels too quickly, simply warm again.)

Whip cream with sugar and vanilla until stiff. Fold purée/gelatin mixture
into sweetened whipped cream. Refrigerate until ready to use.

Stir remaining 1 tablespoon liqueur into jam. Carefully unroll cake,
remove towel and spread jam over unrolled cake. Top with mousse, sprinkle
with fresh raspberries, if available. Roll up again, seam side down.

Glaze: Warm glaze ingredients together in heavy saucepan over low heat,
just until melted and smooth. Brush all crumbs from surface of cake roll.
Pour approximately 1/4 of the glaze over the cake surface, using spatula
to smooth a thin glaze, just barely sealing the surface. Refrigerate cake
for 10 minutes. Reheat glaze so that it pours easily. (A small amount of
half and half or light cream may be used if necessary to thin glaze.) Pour
over entire cake roll (except ends) and allow to drip over and down sides,
keeping use of spatula to a minimum. Refrigerate until ready to serve.

To Serve: Remove from refrigerator 15 - 20 minutes before serving. Place
2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean
knife dipped in warm water and place a slice on each plate. Pass raspberry
sauce around the table.

Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"
Yield:
"1 Cake roll"