1 10 1/2" × 15 1/2" Jelly Roll Pan
SIMPLE RASPBERRY SAUCE
1 12-ounce package whole frozen raspberries (about 2 1/2 cups), thawed
4 tablespoons Chambord or other berry liqueur
1/3 cup sugar
CAKE
1/2 cup flour
1/4 cup cocoa, unsweetened
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 raspberries, if available
EASY CHOCOLATE RUM GLAZE
8 ounces semi-sweet chocolate, about 1 1/4 cups
1/4 cup butter
2 tablespoons light corn syrup
2 1/2 teaspoons rum flavoring
Servings: 8 / Yield: 1 Cake roll
7. Filling: Combine cold water and 1 tablespoon 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 purée with gelatin mixture. Refrigerate until syrupy. (If it gels too quickly, simply warm again.)
8. Whip cream with sugar and vanilla until stiff. Fold purée/gelatin mixture into sweetened whipped cream. Refrigerate until ready to use.
9. Stir remaining 1 tablespoon 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.
Notes: Reminiscent of the French Bûche de Noël in its basic method of preparation, this recipe uses the same jelly roll technique to create a special holiday dessert with the season's two favorite ingredients— chocolate and raspberries. A high proportion of egg to flour is the key to creating an elastic batter that will yield and curve into the classic jelly or cake roll. Although daunting to many a home cook, the technique itself is not hard, but requires a few extra steps because the cake is filled and glazed. The final festive result is worth the extra effort.
The optional stenciled garnish of confectioners' sugar is sifted over the glaze after it has set, and while still cold. A handmade paper stencil, doily or plastic stencil (available at craft stores) will all give satisfactory results after a little practice on a clean plate. Serving this dessert cold will prevent condensation from forming on the surface.
10. Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth. Brush all crumbs from surface of cake roll. 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 cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum. Refrigerate until ready to serve.
11. 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.
SIMPLE RASPBERRY SAUCE
1 12-ounce package whole frozen raspberries (about 2 1/2 cups), thawed
4 tablespoons Chambord or other berry liqueur
1/3 cup sugar
CAKE
1/2 cup flour
1/4 cup cocoa, unsweetened
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 raspberries, if available
EASY CHOCOLATE RUM GLAZE
8 ounces semi-sweet chocolate, about 1 1/4 cups
1/4 cup butter
2 tablespoons light corn syrup
2 1/2 teaspoons rum flavoring
Servings: 8 / Yield: 1 Cake roll
7. Filling: Combine cold water and 1 tablespoon 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 purée with gelatin mixture. Refrigerate until syrupy. (If it gels too quickly, simply warm again.)
8. Whip cream with sugar and vanilla until stiff. Fold purée/gelatin mixture into sweetened whipped cream. Refrigerate until ready to use.
9. Stir remaining 1 tablespoon 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.
Notes: Reminiscent of the French Bûche de Noël in its basic method of preparation, this recipe uses the same jelly roll technique to create a special holiday dessert with the season's two favorite ingredients— chocolate and raspberries. A high proportion of egg to flour is the key to creating an elastic batter that will yield and curve into the classic jelly or cake roll. Although daunting to many a home cook, the technique itself is not hard, but requires a few extra steps because the cake is filled and glazed. The final festive result is worth the extra effort.
The optional stenciled garnish of confectioners' sugar is sifted over the glaze after it has set, and while still cold. A handmade paper stencil, doily or plastic stencil (available at craft stores) will all give satisfactory results after a little practice on a clean plate. Serving this dessert cold will prevent condensation from forming on the surface.
10. Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth. Brush all crumbs from surface of cake roll. 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 cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum. Refrigerate until ready to serve.
11. 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.
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