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Chocolate-Rum Swiss Roll

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Make this sweet Swiss roll from "Martha Stewart's Cooking School" for an unforgettable holiday dessert. Also try: Jelly Roll

  • Servings: 10

Source: The Martha Stewart Show, December Fall 2008

Ingredients

For cake

  • Vegetable-oil cooking spray
  • 1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
  • 1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
  • Pinch of salt
  • 3 large whole eggs plus 2 large egg yolks
  • 1/2 cup granulated sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely

For filling

  • 1/4 cup water
  • 1/4 cup plus 1 tablespoon sugar
  • 2 tablespoons light rum
  • 1 1/4 cups heavy cream

For finishing

  • Unsweetened Dutch-process cocoa powder

Directions

  1. Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.

  2. Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl.

  3. Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.

  4. Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.

  5. Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.

  6. Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)

  7. Meanwhile, make rum syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.

  8. Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled rum syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.

  9. Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.

Reviews Add a comment

  • k8fitz
    12 FEB, 2017
    I have been cooking for over 55 years so I can safely say I am not a novice. This recipe sounded great. I had some reservations because the flour amount seemed inadequate, but Martha Stewart recipes are usually very good so I went ahead. The cake barely filled the pan, did not rise and came out like a giant, rectangular cookie. I rolled it and it cracked. Judging by the other reviewers this happened to them, as well. Some one at MS should recheck the measurements. The sponge cake recipe for the jelly roll calls for 1 1/2 cups of flour, which would make more batter and fill the recommended size pan. I am very disappointed!
    Reply
  • TTsTreats
    22 NOV, 2014
    To the gal with many problems:"heavy cream for the filling?!", or something like that, & it came out soupy. Cream won't whip up if bowl is dirty or if anything is warm. Cream, beaters, bowl. should have been in fridge. Your oven runs hot. Better to set the temp down by 50-75*, & check often. That cake was too burnt to eat after the first few min. Get a therm for oven & read recipe directions more carefully. Also, skip rum & use Amaretto instead. That almond flavor works great. Good Luck to you!
    Reply
  • Poungpech
    17 MAR, 2012
    It is one of a very simple recipe. I made it for a first time and very succesful. A couple suggestions - try kahlua instead of rum. -use a little smaller size pan. Watch the cake closely cause its done very quick.
    Reply
  • roxiilove
    24 DEC, 2011
    are you kidding me right now?? i wasted 2 hours of my life i will NEVER get back and not only that but it's on christmas eve!! heavy cream for the frosting?? it comes out soupy!!!!!!!! it went everywhere. the cake?? springy?? more like burnt around the edges and once you roll it, it breaks. i even took it out 3 minutes early because my oven cooks hot. i repeated the entire thing TWICE. i read the recipe so many times it made my head spin. the dutch chocolate makes a mess. IT TASTED LIKE SH**
    Reply
  • tjinhome
    9 JAN, 2010
    Did anyone else's cake shrink and come out to thin? I don't know what I did. Help! I made the chocolate roll. Thanks!
    Reply
  • amybell123
    8 JAN, 2010
    Did anyone try this recipe without the rum? I saw the comment about vanilla as a substitution but am wondering if it turned out any good.
    Reply
  • anniequinn
    7 JAN, 2009
    jordyjames : I would just add a little vanilla - 1 ts - instead of the rum.
    Reply
  • tourtes
    6 DEC, 2008
    Do you think I can use Cool Whip in lieu of whipping cream, as I am lactose intolerant?
    Reply
  • free1
    4 DEC, 2008
    when i make it without cocoa do I use 1/4 c. more of flour ? thanks
    Reply
  • jordyjames
    4 DEC, 2008
    what can i use to substitute the rum? i just want the filing to be sweet without any wierd flavor, like the little debbie swiss rolls lol. do i just take it out or do i need to put something else in?
    Reply