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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Teresa Faulkner
[email protected]This roulade was delicious! The chocolate cake was moist and fluffy, and the rum filling was rich and creamy.
Aadi Raaj
[email protected]I'm not a big fan of chocolate, but I still enjoyed this roulade. The cake was moist and flavorful, and the filling was smooth and creamy.
Haradon Das
[email protected]This was my first time making a roulade and it turned out great! The instructions were easy to follow and the result was a beautiful and delicious dessert.
Vusi Mnisi
[email protected]This roulade was a bit more challenging to make than I expected, but it was worth it in the end. The cake was moist and fluffy, and the rum filling was smooth and creamy.
Anthony Skoumbas
[email protected]The instructions for this roulade were a bit confusing. I think they could be improved.
spernlodge Mushaike
[email protected]I found this roulade to be a bit dry. I think I would add some more liquid to the batter next time.
Sanjeep Official
[email protected]This roulade was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Anees Anita
[email protected]I made this roulade for my friends and they loved it! The cake was moist and the filling was flavorful. I would definitely make this again.
Mahid Uddin
[email protected]This roulade was easy to make and turned out beautifully. The cake was light and fluffy, and the rum filling was rich and decadent. I would definitely make this again.
Evans John
[email protected]I'm not a big fan of rum, but I still enjoyed this roulade. The chocolate cake was moist and flavorful, and the filling was smooth and creamy.
Skjaved Rahman
[email protected]This roulade was delicious! The chocolate cake was moist and fluffy, and the rum filling was rich and creamy. I would definitely make this again.
A Gamer
[email protected]I made this roulade for a potluck and it was a huge success! Everyone loved it, even the people who don't normally like rum. The cake was moist and flavorful, and the rum filling was just the right amount of boozy.
Moniruzzaman Rubel
[email protected]This roulade was a bit more challenging to make than I expected, but it was worth it in the end. The cake was light and airy, and the rum filling was smooth and creamy. I would definitely recommend this recipe to anyone who loves chocolate and rum.
Harley Chriest
[email protected]I love chocolate and rum, so I knew I had to try this roulade. It did not disappoint! The cake was moist and fluffy, and the rum filling was rich and decadent. I will definitely be making this again.
Irtiza Abbas
[email protected]This was my first time making a roulade and it turned out great! The instructions were easy to follow and the result was a beautiful and delicious dessert.
Panda Cute
[email protected]I made this roulade for my husband's birthday and he loved it! It was so moist and flavorful. The rum flavor was subtle but definitely there. I will definitely be making this again.
Jeremy McCallum
[email protected]This chocolate rum roulade was a hit at my dinner party! Everyone loved the rich chocolate flavor and the hint of rum. It was also surprisingly easy to make. I will definitely be making this again.