Decadent Chocolate Raspberry Rum Roll
This indulgent Decadent Chocolate Raspberry Rum Roll is a show-stopping dessert that features a light and airy chocolate sponge cake rolled with a delightful raspberry mousse, infused with rich raspberry liqueur. Paired with a luscious chocolate glaze and complemented by a homemade raspberry sauce, this cake roll is bursting with flavors that dance with every bite. Perfect for special occasions, this dessert not only tantalizes the taste buds but also makes for an elegant presentation that will impress your guests. Prepare the raspberry sauce in advance for the best flavor, and get ready to savor each mouthful of this heavenly treat.
N/A
Servings
N/A
Calories
26
Ingredients
Ingredients
Whole frozen raspberries
1 (12 ounce) package (thawed, about 2 1/2 cups)
Chambord raspberry liqueur or other berry liqueur
4 tablespoons (divided)
Sugar
1/3 cup
Flour
1/2 cup
Unsweetened cocoa powder
1/4 cup
Baking powder
1 teaspoon
Salt
1/4 teaspoon
Large eggs
4 (separated)
Rum flavoring
1 teaspoon
Dry instant coffee
1 1/2 teaspoons
Sugar
3/4 cup (divided)
Whole frozen raspberries
1 (3 ounce) package (about 1/2 cup)
Sugar
1 tablespoon
Unflavored gelatin
1 teaspoon
Water
1 tablespoon
Raspberry liqueur
1 tablespoon
Whipping cream
3/4 cup
Sugar
2 tablespoons
Vanilla
1/2 teaspoon
Seedless raspberry jam
1/2 cup
Raspberry liqueur
1 tablespoon
Fresh raspberries
if available
Semisweet chocolate
8 ounces (chopped, about 1 1/4 cups)
Butter
1/4 cup
Light corn syrup
2 tablespoons
Rum flavoring
2 1/2 teaspoons
Instructions
1
Prepare the Simple Raspberry Sauce: In a food processor or blender, purée the thawed raspberries until smooth. Strain to remove the seeds. Before adding any liqueur, set aside 1/4 cup of the purée for the filling. Stir in the raspberry liqueur into the remaining purée and refrigerate until serving (ideally, make this 24 hours ahead).
2
For the Cake Roll: Preheat your oven to 375°F (190°C). Grease a baking sheet and line it with parchment or wax paper. In a bowl, whisk together the dry ingredients, excluding the sugar and instant coffee; set aside.
3
To prepare the eggs, place them in a bowl of hot tap water for 3 minutes. Separate the yolks and whites. In a small bowl, combine the yolks, rum flavoring, and coffee granules. Gradually add 1/4 cup sugar to the yolks and beat on high speed until the mixture thickens and becomes pale (around 5 minutes). Set aside.
4
In a separate larger bowl, beat the egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Gently fold the yolk mixture into the egg whites, being careful not to deflate the mixture. Sift the dry ingredients over the egg mixture in three additions, folding gently until just combined.
5
Pour the batter into the prepared pan, smoothing it out to the edges with minimal strokes. Bake for 12-15 minutes, until the cake springs back when gently pressed. While baking, prepare a clean linen cloth larger than the baking pan, dust it with sifted confectioners' sugar.
6
Once baked, immediately invert the cake onto the prepared cloth, peeling away the parchment paper. Starting from the short end (10-inch side), roll the cake with the cloth, creating a spiral. Set aside seam-side down to cool completely.
7
For the Filling: In a small bowl, combine the gelatin and 1 tablespoon of liqueur with cold water. Allow the gelatin to soften for 2-3 minutes, then microwave for 20 seconds until fully dissolved. Mix the reserved raspberry purée with the gelatin mixture and place in the refrigerator until it thickens to a syrupy consistency. If needed, reheat to loosen.
8
Whip the cream with sugar and vanilla until stiff peaks form. Fold in the raspberry gelatin mixture gently and refrigerate until ready to use.
9
Unroll the cooled cake carefully, removing the cloth. Spread the seedless raspberry jam evenly over the cake, followed by the raspberry mousse filling. Sprinkle fresh raspberries if desired, then re-roll the cake seam-side down.
10
For the Glaze: In a heavy saucepan, melt the chocolate, butter, and corn syrup together over low heat, stirring until smooth. Brush away any crumbs, then pour a thin layer of glaze over the cake, smoothing it with a spatula. Refrigerate for 10 minutes to set.
11
Reheat the remaining glaze until pourable. Carefully pour over the cake, allowing it to drip down the sides. Chill the cake until serving.
12
To Serve: Remove the cake from the refrigerator 15-20 minutes prior to serving. Plate with 2-3 tablespoons of raspberry sauce, slice the cake with a warm, clean knife, and place on each plate. Serve remaining raspberry sauce at the table.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Raspberry Rum Roll?
It is a show-stopping dessert featuring a light chocolate sponge cake rolled with raspberry mousse, infused with raspberry liqueur and rum flavoring, topped with a chocolate glaze.
How should I prepare the raspberry sauce?
Puree thawed raspberries in a food processor, strain to remove seeds, set aside 1/4 cup for the filling, and mix the rest with raspberry liqueur for serving.
Can I make the raspberry sauce in advance?
Yes, it is recommended to prepare the raspberry sauce 24 hours in advance for the best flavor development.
What temperature should the oven be for the cake roll?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
Why do I need to soak the eggs in hot water?
Placing eggs in hot tap water for 3 minutes before separating helps them reach a temperature that allows for better volume when beaten.
How long should I beat the egg yolks?
Beat the yolks with sugar, rum flavoring, and coffee for about 5 minutes until the mixture thickens and becomes pale.
What is the secret to a light cake roll texture?
The secret is beating egg whites to stiff peaks and gently folding in the yolk mixture and sifted dry ingredients to maintain aeration.
How do I prevent the chocolate cake roll from cracking?
Immediately after baking, invert the cake onto a sugar-dusted linen cloth and roll it up while still hot, then let it cool completely in that shape.
What is used to stabilize the raspberry mousse filling?
The filling uses unflavored gelatin dissolved in raspberry liqueur and water to give the mousse its structure.
How do I assemble the raspberry filling?
Whip cream with sugar and vanilla to stiff peaks, then gently fold in a mixture of raspberry puree and dissolved gelatin.
What type of jam is best for this recipe?
Seedless raspberry jam is used to provide a smooth layer of intense fruit flavor before adding the mousse.
How do I make the chocolate glaze?
Melt semisweet chocolate, butter, and corn syrup together in a heavy saucepan over low heat until the mixture is smooth.
What is the two-step glazing process?
First, apply a thin layer to set for 10 minutes in the fridge, then reheat the remaining glaze and pour it over for a smooth, glossy finish.
When should I remove the cake from the refrigerator before serving?
Remove the cake from the refrigerator 15 to 20 minutes prior to serving to allow the flavors and textures to soften.
How do I get clean slices of the cake roll?
Use a warm, clean knife to slice the cake, cleaning and reheating the knife between each cut.
Can I substitute the raspberry liqueur?
You can use Chambord or any other berry-flavored liqueur, or substitute with raspberry syrup if you prefer a non-alcoholic version.
Why is instant coffee added to the cake batter?
Dry instant coffee granules enhance the flavor of the cocoa, making the chocolate taste richer and more intense.
What size should the linen cloth be for rolling?
The cloth should be slightly larger than the baking pan, typically at least 10x15 inches, to accommodate the cake.
How long does the cake bake?
The cake bakes for approximately 12 to 15 minutes, or until it springs back when gently pressed.
What type of chocolate is recommended for the glaze?
The recipe calls for 8 ounces of semisweet chocolate, finely chopped for even melting.
How much raspberry liqueur is used in total?
The recipe uses 4 tablespoons divided in the sauce, plus additional tablespoons for the gelatin mixture and the jam layer.
What is the purpose of the corn syrup in the glaze?
Light corn syrup adds a beautiful glossy shine and prevents the chocolate glaze from becoming too brittle when chilled.
Should the cake be rolled from the long or short side?
The recipe specifies starting from the short end (the 10-inch side) to create a thicker spiral.
Can I use fresh raspberries instead of frozen for the filling?
Yes, if fresh raspberries are available, they can be sprinkled over the mousse before re-rolling the cake.
What provides the rum flavor in this recipe?
The flavor comes from rum flavoring, which is added to both the cake batter and the chocolate glaze.
How should I store the finished cake?
The finished cake should be kept chilled in the refrigerator until about 20 minutes before serving.
What should the consistency of the gelatin mixture be?
It should be refrigerated until it reaches a syrupy consistency before being folded into the whipped cream.
Do I need to grease the parchment paper?
Yes, grease the baking sheet and the parchment or wax paper to ensure the delicate sponge cake releases easily.
How much whipped cream is needed for the mousse?
The recipe requires 3/4 cup of whipping cream, beaten with 2 tablespoons of sugar and vanilla.
Is the cocoa powder sweetened or unsweetened?
Use unsweetened cocoa powder for the cake batter to balance the sugar levels in the rest of the dessert.