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    Chocolate Rum Raspberry Cake Roll


    Source of Recipe


    Oregon and Raspberry Recipes

    Recipe Introduction


    A classic cake roll filled with a raspberry creme and covered with a rum chocolate glaze.

    List of Ingredients




    Oregon Raspberry & Blackberry Recipes

    Chocolate Rum Raspberry Cake Roll

    SERVES 8-10

    25 cm X 40 cm Jelly Roll Pan

    Simple Raspberry Sauce
    (2) 425 g packages frozen raspberries in syrup, thawed
    3-4 Tablespoons (50-65 mL) Black Raspberry Liqueur or Chambord, optional
    Cake
    1/2 cup (125 mL) flour
    1/4 cup (60 mL) cocoa, unsweetened
    1 teaspoon (5 mL) baking powder
    1/4 teaspoon (1 mL) salt
    4 large eggs, separated
    1 teaspoon (5 mL) rum flavoring
    1 1/2 teaspoons (7 mL) dry instant coffee
    1/4 cup (60 mL) sugar + 1/2 cup (125 mL) sugar

    Raspberry Mousse Filling
    1 Tablespoon (15 mL) water
    1 Tablespoon (15 mL) Black Raspberry liqueur or Chambord
    1 teaspoon (5 mL) unflavored gelatin
    3/4 cup (175 mL) whipping cream
    2 Tablespoons (30 mL) sugar
    1 teaspoon (5 mL) vanilla

    1/2 cup (125 mL) seedless raspberry jam
    Tablespoon (15 mL) Black Raspberry liqueur or Chambord
    Fresh raspberries if available

    Easy Chocolate Rum Glaze
    8 ounces (250 g) Semi-sweet chocolate chips, about 1 1/4 cups (300 mL)
    1/4 cup (60 mL) butter
    2 Tablespoons (30 mL) light corn syrup
    2 1/2 teaspoons (12 mL) rum flavoring

    Recipe



    Simple Raspberry Sauce

    Puree raspberries and syrup 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 puree and reserve for filling. Stir liqueur into remaining puree. Refrigerate until ready to serve. (Best if made 24 hours ahead.)

    Cake Roll

    Pre-heat oven to 375F (190 C). 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 65 mL sugar and beat on high speed 4-5 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 125 mL 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 or 25 cm side), roll cake and towel together, so that towel remains inside the cakeroll. Set aside to cool, seam side down.

    Filling

    Combine cold water and 1 Tablespoon (15 mL) 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 puree with gelatin mixture. Refrigerate until syrupy. (If gels too quickly, simply warm again.)

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

    Stir remaining 1 Tablespoon (15 mL) 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 cakeroll. 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 cakeroll (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.


    NUTRITIONAL ANALYSIS: 495 CALORIES PER SERVING: 6 g PROTEIN, 19 g FAT, 78 g CARBOHYDRATE; 140 mg SODIUM; 117 mg CHOLESTEROL; ALCOHOL 2 g


 

 

 


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