Contents
Introduction
Chocolate Caramel Cream Roll is a decadent dessert that combines the rich flavors of chocolate with a luscious homemade salted caramel cream filling. This delightful treat is perfect for any special occasion, whether it’s a birthday, holiday gathering, or simply a celebration of life’s sweet moments. Remarkably easy to make, the roll impresses with its luxurious taste and stunning presentation, making it a standout dessert that everyone will love.
Detailed Ingredients with measures
For the Cake:
– 3 large eggs, separated
– 80g granulated sugar (2x40g)
– 1 Tablespoon (15ml) strong brewed coffee or 1 teaspoon espresso powder
– 45g unsalted butter, melted
– 1 teaspoon pure vanilla extract
– 47g all-purpose flour
– 3 Tablespoons natural unsweetened cocoa powder plus 2 Tablespoons for rolling
– 1 teaspoon baking powder
– 1/4 teaspoon salt
For the Salted Caramel Cream:
– 250 ml whipping cream
– 1/4 cup salted caramel sauce
Prep Time
20 minutes
Cook Time, Total Time, Yield
Baking Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Directions
1. Prepare the Cake:
Begin by preheating your oven to 350°F (177°C). Line a 12×10-inch (20×30 cm) baking pan with parchment paper, lightly oiled with cooking spray or butter. In a medium bowl, beat the egg whites with 40g of granulated sugar on medium speed until soft peaks form and set aside. In another bowl, mix the egg yolks with the remaining 40g of sugar and vanilla extract until pale and creamy, about 2 minutes. Sift together the flour, 3 tablespoons of cocoa powder, salt, and baking powder, then add these dry ingredients, along with the melted butter and coffee, to the egg yolk mixture, mixing until well combined. Gently fold in the beaten egg whites in two additions until fully combined, taking care not to over-mix. Spread the batter evenly into the prepared pan and bake for 10 minutes, or until the cake springs back when lightly touched. Allow it to cool for 5 minutes.
2. Prepare the Filling:
In a medium bowl, beat the whipping cream on medium speed until it thickens. Add the salted caramel sauce and increase the speed to medium-high, beating until soft peaks form.
3. Assemble the Cake:
Dust a piece of parchment paper or a clean kitchen towel with the remaining 2 tablespoons of cocoa powder. Turn the warm cake onto the prepared parchment or towel, gently peeling off the baking parchment. Roll the cake up in the new parchment or towel, starting from a short side, and allow it to cool completely on a wire rack or in the fridge. Once cooled, unroll the cake and spread the salted caramel cream evenly over it. Roll the cake up again without the parchment paper, placing it seam-side down on a serving plate.
4. Decorate:
Optionally, decorate the roll with leftover cream or sprinkle with additional cocoa powder if desired.
Enjoy this rich and creamy chocolate roll with its luscious salted caramel filling, the perfect indulgence for any occasion!
Detailed Directions and Instructions
1. Prepare the Cake:
Preheat the oven to 350F (177C). Line a 12×10-inch (20×30 cm) baking pan with parchment paper and lightly oil it with cooking spray or butter.
2. Whip Egg Whites:
In a medium bowl, beat the egg whites with 40g of granulated sugar on medium speed until soft peaks form. Set aside.
3. Mix Egg Yolks:
In another bowl, beat the egg yolks with the remaining 40g of sugar and vanilla extract until pale and creamy, about 2 minutes.
4. Combine Dry Ingredients:
Sift together the flour, 3 tablespoons cocoa powder, salt, and baking powder. Add these dry ingredients, melted butter, and coffee to the egg yolk mixture and mix until well combined.
5. Fold in Egg Whites:
Gently fold the beaten egg whites into the batter in two additions until fully combined. Be careful not to over-mix.
6. Bake:
Spread the batter evenly into the prepared pan. Bake for 10 minutes, or until the cake springs back when lightly touched. Let it cool for 5 minutes.
7. Prepare the Filling:
In a medium bowl, beat the whipping cream on medium speed until it begins to thicken. Add the salted caramel sauce and increase the speed to medium-high, beating until soft peaks form.
8. Assemble the Cake:
Dust a piece of parchment paper or a clean kitchen towel with the remaining 2 tablespoons of cocoa powder. Turn the warm cake out onto the prepared parchment paper or towel. Gently peel off the parchment paper it was baked on. Roll the cake up in the new parchment paper or towel, starting from a short side. Cool completely on a wire rack or in the fridge.
9. Fill and Roll:
Unroll the cooled cake. Spread the salted caramel cream evenly over the cake. Roll the cake up again without the parchment paper and place it seam-side down on a serving plate.
10. Decorate:
Optionally, decorate with leftover cream or sprinkle with additional cocoa powder if desired.
Notes
1. Egg Separation:
Ensure that no yolk gets into the egg whites for the best volume when whipping.
2. Cooling the Cake:
Rolling the cake while warm makes it easier to shape without cracking.
3. Salted Caramel Sauce:
You may use store-bought or homemade salted caramel sauce for convenience.
4. Serving Suggestions:
This roll pairs well with fresh fruit or a drizzle of extra caramel sauce.
5. Storage:
Store any leftovers wrapped tightly in the refrigerator for up to 3 days.
Cook Techniques
Whipping Egg Whites
Whipping egg whites is crucial for achieving volume in the cake. Use a clean, dry bowl and beat the egg whites with granulated sugar until soft peaks form. This technique incorporates air, making the cake light and fluffy.
Folding Technique
When incorporating the whipped egg whites into the batter, use a gentle folding motion. This helps maintain the airiness of the egg whites, ensuring the cake remains tender and spongy. Avoid over-mixing to prevent deflating the mixture.
Baking Time
Bake the cake for just 10 minutes, or until it springs back when lightly touched. Keep a close eye on it, as over-baking can lead to a dry cake.
Rolling the Cake
After baking, dust a piece of parchment paper or a clean kitchen towel with cocoa powder before rolling. This prevents the cake from sticking and helps maintain its shape while cooling.
Making Salted Caramel Cream
Beat the whipping cream until it thickens, then gradually add the salted caramel sauce. Continue beating until soft peaks form, ensuring the cream is light and airy, perfect for filling the roll.
Assembling the Roll
Unroll the cooled cake carefully to avoid cracking. Spread the salted caramel cream evenly for a luscious filling before rolling it tightly again.
FAQ
Can I use store-bought caramel sauce?
Yes, you can use store-bought salted caramel sauce to save time. Just make sure it’s of good quality for the best flavor.
What can I substitute for the whipped cream?
You can substitute whipped cream with whipped coconut cream for a dairy-free version, but the texture may differ slightly.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh.
Can I make this ahead of time?
Yes, you can bake the cake a day in advance and fill it just before serving to keep it fresh.
What can I use instead of cocoa powder for rolling?
You can use powdered sugar instead of cocoa powder to dust the surface while rolling if you prefer a sweeter taste.
Conclusion
Indulging in the Chocolate Caramel Cream Roll offers a delightful experience that balances rich chocolate flavors with creamy salted caramel. This elegant dessert is not only quick to prepare but also perfect for impressing guests at special occasions. With its moist cake and luscious filling, it’s a treat that promises to satisfy any sweet tooth.
More recipes suggestions and combination
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