Chocolate Rum Raspberry Cake Roll Recipe

Directions:

1. Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth.
2. Strain to remove seeds.
3. At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling.
4. Stir liqueur into remaining purée.
5. Refrigerate until ready to serve.
6. (Best if made 24 hours ahead.).
7. Cake Roll: Preheat oven to 375°F.
8. Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan.
9. Stir together dry ingredients except coffee and sugar.
10. Set aside.
11. Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature.
12. Separate eggs.
13. In small narrow bowl, blend together yolks, rum flavoring and coffee granules.
14. Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes.
15. Set aside.
16. Clean beaters well in preparation for next step.
17. In larger bowl, beat egg whites on medium speed until foamy.
18. Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
19. Briefly fold yolks into whites without being too thorough.
20. Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated.
21. Turn into prepared pan, and smooth to edges with as few strokes as possible.
22. Bake for 12 to 15 minutes, until top springs back when gently pressed with finger.
23. Do not overbake.
24. As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar.
25. As cake is removed from oven, immediately turn cake out onto prepared cloth.
26. Gently remove parchment or wax paper from bottom.
27. Grasping cake from the shortest side, (the 10 side), roll cake and towel together, so that towel remains inside the cake roll.
28. Set aside to cool, seam side down.
29. Filling: Combine cold water and 1 tablespoon liqueur.
30. Sprinkle gelatin over and allow to soften for 2-3 minutes.
31. Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved.
32. Combine reserved purée with gelatin mixture.
33. Refrigerate until syrupy.
34. (If it gels too quickly, simply warm again.).
35. Whip cream with sugar and vanilla until stiff.
36. Fold purée/gelatin mixture into sweetened whipped cream.
37. Refrigerate until ready to use.
38. Stir remaining 1 tablespoon liqueur into jam.
39. Carefully unroll cake, remove towel and spread jam over unrolled cake.
40. Top with mousse, sprinkle with fresh raspberries, if available.
41. Roll up again, seam side down.
42. Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth.
43. Brush all crumbs from surface of cake roll.
44. Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface.
45. Refrigerate cake for 10 minutes.
46. Reheat glaze so that it pours easily.
47. (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.
48. Refrigerate until ready to serve.
49. To Serve: Remove from refrigerator 15- 20 minutes before serving.
50. Place 2-3 tablespoons raspberry sauce on each dessert plate.
51. Slice with a clean knife dipped in warm water and place a slice on each plate.
52. Pass raspberry sauce around the table.