Marzipan Rum Rolls

Preparation:

1. Melt 100 g butter in a saucepan over medium heat and stir with the cocoa. Take it from the stove and let it cool off. Preheat the oven to 160 ° convection. Line a size 20 springform pan with paper on the bottom, lightly grease the edge.
2. Beat eggs, sugar and salt in a bowl until whitish-creamy. Mix the flour and baking powder in another bowl. Now first stir the cooled cocoa butter mixture into the egg mixture and then gradually stir in the flour. Pour the dough into the mold and bake for 25 – 30 minutes from the bottom on the 2 rack. Make a wooden stick test. No more dough should stick to it when it is pulled out. After baking, let the cake cool completely on a rack.

Preparation:

1. Chop 3,100 g of chocolate and allow to melt over a water bath. Roughly grate 100 g marzipan and stir in a bowl with the dissolved (no longer hot) chocolate and the remaining 50 g butter with the paddle of the hand mixer until creamy. Crumble the cake completely finely, add to the marzipan mass together with the rum and knead well. Then work a little more with your hands until you have a smooth, malleable dough. Wrap in cling film and let cool down briefly in the refrigerator until it is about room temperature. It shouldn’t be cold and hard, but still malleable. Then divide into 6 equal portions.
2. Meanwhile, cut the rest of the marzipan into small pieces and knead with the powdered sugar to form a homogeneous mass that can be rolled out easily. Then cut them into 6 equal parts and process each portion one after the other. To do this, spread an approx. 58 cm long baking paper across the work surface. Shape a portion of marzipan into a 45 cm long roll and then roll it out on the paper 8 cm wide and 48 cm long. Straighten the edges. The thickness of the marzipan plate results from this.
3. Then shape a portion of the chocolate dough into a 48 cm long roll, place this on the lower longitudinal edge of the marzipan, lightly moisten the upper edge with water and roll everything up tightly with the help of the baking paper. Smooth the seam at the bottom by rolling the entire roll back and forth several times and pressing it lightly. Then cut the roll into 4 cm long segments and place them on a separate surface. When all the marzipan and filling have been used and the rolls are made, let them dry slightly at room temperature and without a cover for 1 day and 1 night.
4. Then chop the rest of the chocolate and couverture and melt it together with the coconut oil over the water bath, as follows: Heat 2/3 of the chocolate, couverture and all of the coconut oil to 38 – a maximum of 42 °. Then remove from the water bath, stir in the remaining chocolate and couverture and the rum aroma and cool everything down to 28 °. Thermometer is recommended. Then put it back on the still hot water bath and reheat to 32 °. Then the chocolate icing is perfect for processing and retains its shine later.
5. Then dip the rolls about 5 mm into the glaze on one side, let them drip off a little and lay them on a pad lined with paper. When all are immersed and the glaze has set, just dip the other side very lightly, press it into the finely chopped pistachios and put it back on the paper …………… then only survive the time not to eat them until Advent … ;-)))