Rolat od kakaa i ruma

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Ovaj rolat je zapravo trebao da bude torta. Krenula sam bila sa nekim izmenama i na kraju odustala od torte i za probu napravila rolat. Ispao je odlicno i pravi se brzo. Nisam bas cekala da se dobro ohladi pa je presek zato malo razmrljan.
Kada sam po njemu poredjala maline, svi smo se po kuci uzmuvali, jedva se sacekalo da par puta okinem i radile su viljuske :)
Ako hocete tortu, samo uvecajte mere.

Potrebno vam je:
6 jaja, 6 kasika secera, 3 kasike brasna, 3 kasike kakaa, 1 kasika ruma, 1 kasika ulja.
Belanca ulupajte sa secerom, dodajte zumanca pomesana sa kasikom ruma i uljem, lagano promesajte, pa dodajte brasno posejano sa kakaom. Pecite i jos vruc rolat urolajte u vlaznu krpu. Dok se hladi napravite krem.

Za kremu vam je potrebno:
112 gr. putera, 100 gr. prah secera, 5 kasika prosejanog kakaa, 2 kasike ruma, kasicica vanile, 125gr. slatke pavlake, 1 slag fix.

Omekasli puter penasto umutite sa rumom i vanilom, dodajte prosejani prah secer i kakao i umestajte polako varjacom da ne bi zavrsili u slatkom oblaku ukoliko ukljucite mikser. Kada se malo ujednaci nastavite da mutite miskerom dok smesa ne postane kremasta. Sjedinite sa ulupanom slatkom pavlakom i slag fiksom i nafilujte rolat.
Urolajte i prelijte glazurom od 125 gr. pavlake i 125 gr. cokolade.

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Cocoa rum roulade


6 eggs, 6 tablespoons sugar, 3 tablespoons flour, 3 tablespoons cocoa, 1 tablespoon dark rum, 1 tablespoon oil.
Line baking sheet with parchment; coat with cooking spray. Dust with flour; tap out excess, and set aside. Preheat the oven to 350F.
Beat egg whites with sugar until medium peek. Add egg yolks mixed with rum and oil and using a large rubber spatula, carefully fold in sifted flour with cocoa powder.
Spread batter evenly into prepared sheet. Bake until springy to the touch. While still hot, roll into the wet kitchen towel.



For the filling;

112 gr. butter, 100 gr. confectioner sugar, 5 tablespoons cocoa powder, 2 tablespoons dark rum, 1 teaspoon vanilla, 125 gr. heavy cream, 1 envelope whip it.

Cream the softened butter with vanilla and rum. Add sifted confectioners sugar with cocoa powder. Mix with spatula at first, and continue creaming with mixer.

Whip heavy cream with one envelope of whip it until stiff and stir it into the butter mixture. Unroll the roulade, spared cream on it, and roll again.
Coat it with chocolate ganache made with 125gr. of heavy cream and 125 gr. of chocolate.