Rich & Rummy
This cake takes the form of a log shaped cake filled with rich chocolate whipped cream and dark rum soaked raisins rolled up inside in a spiral fashion. The exterior is covered with an even richer deep dark chocolate glaze. The filling and glaze start out with the same recipe so there are actually fewer components than you would think. The chocolate and rum flavors are quite prominent so save this for an adult dinner party. Also, the choice of rum will greatly affect the final flavor. I have made this with many different rums and I like it with a gold or dark rum. Mount Gay Extra Old Barbados rum makes this cake particularly decadent – a mature rum for a mature crowd.
Rum Raisin Roulade with Whipped Chocolate Ganache
Author: Dédé Wilson
Makes: Serves 8
Ingredients
Rum Raisins:
- ¾ cup dark raisins
- ⅔ cup dark rum, such as Mount Gay Extra Old
- Ganache Filling and Glaze:
- 1¾ cups heavy cream, divided into 1 cup and ¾ cup
- 9 ounces semisweet chocolate, finely chopped, such as Valrhona Equitoriale (55%)
- 3 tablespoons unsalted butter, softened
Cocoa Roulade:
- ¼ cup whole milk
- 2 tablespoons unsalted butter
- ½ cup sifted cake flour
- ¼ cup sifted Dutch-processed cocoa plus extra
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- 3 large egg yolks
- 1 cup sugar
Instructions
- For the Rum Raisins: Place the raisins in a small bowl and cover with very hot tap water. Plump for 5 minutes, drain, and place in a small saucepan. Add the rum, heat over medium-high heat, very carefully tip the pan toward the flame source, and stand back. The mixture will ignite and flambé. (Or ignite with a long match if you have an electric stove.) Cover and, remove from the heat. The flame will subside. Cool completely. The raisins are ready to use or may be stored at room temperature in an airtight container for up to 2 days.
- For the Ganache: Place 1 cup of the cream in a medium saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth. If the chocolate is not melting, place over a very low heat, stirring often, until melted, taking care not to scorch the chocolate. Whisk in the butter until smooth. Cool to room temperature. The ganache is ready to use or may be refrigerated in an airtight container for up to 1 week. (Re-warm until fluid if chilled before proceeding). Remove ½ cup of the ganache for glazing the cake; set aside.
- For the Roulade: Position a rack in the middle of the oven. Preheat the oven to 350°F. Coat a jellyroll pan with nonstick spray, line with parchment, then spray the parchment.
- Place the milk and butter in a small saucepan over medium heat to melt the butter, or melt together in a microwave. Set aside, keeping warm.
- Whisk together the flour, ¼ cup cocoa, baking powder, and salt in a small bowl to aerate and combine; set aside.
- In the bowl of a stand mixer, whip the eggs, yolks, and sugar on high speed using the wire whip attachment until light, fluffy and a ribbon forms, about 2 minutes.
- Sprinkle the flour mixture over the egg mixture and fold it in using a balloon whisk; combine just until no streaks of flour remain. Slowly drizzle the butter mixture over the batter and continue folding with the whisk, finishing off with a large rubber spatula. Scrape into the prepared pan; rap the flat bottom of the pan on the counter to release any air bubbles.
- Bake for about 8 to 12 minutes or until slightly puffed and a toothpick tests clean. Do not over bake or it will loose its flexibility. Cool completely in the pan on a rack. Use a knife tip to loosen all the edges. Place a clean piece of parchment on your work surface, sprinkle with some extra cocoa, and invert the cake onto it. Remove the pan and very gently peel off the parchment.
- For the Assembly: Have ready a large flat serving platter at least 14 -inches long and 6 -inches wide that can fit in your refrigerator.
- Place the larger amount of room temperature ganache in the bowl of a mixer and freeze for 15 minutes. Add ¾ cup chilled cream and beat with the wire whip attachment on medium-high speed just until soft peaks form.
- Drain the raisins, reserving the liquid. Brush any liquid over the cake. Remove 2 tablespoons of the raisins; set aside. Fold the larger amount of raisins into the whipped chocolate cream.
- Spread the chocolate/raisin filling evenly over the cake using an offset spatula. Leave ½-inch border along one of the short sides. Beginning with the opposite end, begin to firmly roll the cake. Use your fingers to facilitate the initial turn, then pick up the parchment to help roll the cake. Once rolled, drape parchment over the cake and use your hands to firmly shape the roll.
- Carefully transfer the roll onto a serving platter, cover with plastic wrap and refrigerate for at least 1 hour, or until the filling has firmed up.
- Remove the cake from the refrigerator. Trim the ends if desired; they will be left un-glazed. The remaining ½ cup ganache should be fluid, but not hot. Sprinkle the remaining raisins over the top of the roll. They can be haphazard in design. Pour the fluid ganache straight down the center top of the roll and allow it to begin to drip down all sides. Use a small offset spatula to cover the entire roll (except the ends), raisins and all. Chill the cake until the glaze is firm, at least 1 hour. Bring to room temperature before serving. The cake may be served immediately or refrigerated overnight. (This cake is an odd shape, so if you do not have a large cake dome, simply drape loosely with foil).
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