Chocolate Rum Raspberry Cake Roll

Name: Chocolate Rum Raspberry Cake Roll
Ingredients: SIMPLE RASPBERRY SAUCE; 1 (12 ounce) package whole frozen raspberries, thawed (about 2 1/2 cups); 4 tablespoons Chambord raspberry liquor or 4 tablespoons other berry liqueur; 1/3 cup sugar; CAKE; 1/2 cup flour; 1/4 cup unsweetened cocoa; 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 raspberry, if available; EASY CHOCOLATE RUM GLAZE; 8 ounces semisweet chocolate, about 1 1/4 cups; 1/4 cup butter; 2 tablespoons light corn syrup; 2 1/2 teaspoons rum flavoring

30 ingredients

1 steps

Ingredients

SIMPLE RASPBERRY SAUCE
1 (12 ounce) package whole frozen raspberries, thawed (about 2 1/2 cups)
4 tablespoons Chambord raspberry liquor or 4 tablespoons other berry liqueur
1/3 cup sugar
CAKE
1/2 cup flour
1/4 cup unsweetened cocoa
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 raspberry, if available
EASY CHOCOLATE RUM GLAZE
8 ounces semisweet chocolate, about 1 1/4 cups
1/4 cup butter
2 tablespoons light corn syrup
2 1/2 teaspoons rum flavoring

Directions

1

["Simple Raspberry Sauce: Puree thawed raspberries in food processor or blender until smooth.", "Strain to remove seeds.", "At this point (before liqueur is added), remove 1/4 cup 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: Preheat oven to 375\u00b0F.", "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)