Basically a chocolate génoise rolled around rum-flavored whipped cream, this is another supremely simple dessert that always manages to please. It’s a not-too-rich ending for any celebratory meal.
Recipe information
Yield
serves 8 to 10
Ingredients
For cake
For filling
For finishing
Preparation
Step 1
Mix batter and make cake Follow the directions for Jelly Roll (page 464), dusting pan with cocoa powder instead of flour. For batter, whisk cocoa powder with other dry ingredients before folding into beaten egg-sugar mixture. While cake is baking, dust kitchen towel with cocoa powder. Once baked, roll up cake (incorporating towel) and let cool completely.
Step 2
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.
Step 3
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 with towel and secure with clips.
Step 4
Chill and serve Refrigerate 30 minutes (or up to 3 hours). Serve, dusted with cocoa powder.
