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.
