Description
Silky chocolate caramel cream roll delights dessert enthusiasts with its elegant French-inspired design. Rich layers of chocolate sponge and smooth caramel cream promise a luxurious sweet experience that elevates home baking.
Ingredients
Scale
Chocolate Roll Base:
- 4 large eggs
- 3/4 cup (180 ml) granulated sugar
- 2 tablespoons (30 ml) melted butter
- 1 teaspoon vanilla extract
- 3/4 cup (90 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for rolling)
Caramel Cream Filling:
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) caramel sauce
- 2 tablespoons (15 grams) powdered sugar
Garnish and Topping:
- Extra caramel sauce for drizzling
- Chocolate shavings or cocoa powder for decoration
Instructions
- Prepare the oven at 350F (175C). Arrange parchment paper in a 10×15-inch jelly roll pan, applying a light grease coating. Sift the dry ingredients – flour, cocoa powder, baking powder, and salt – into a medium bowl.
- Whip eggs and sugar at high speed for 4-5 minutes until the mixture becomes pale and voluminous. Incorporate vanilla extract. Delicately fold the dry ingredients into the egg mixture, followed by gently mixing in melted butter.
- Transfer the batter into the prepared pan, ensuring an even distribution. Bake for 10-12 minutes until the cake’s surface springs back when lightly touched.
- Immediately after removing from the oven, invert the cake onto a kitchen towel dusted with powdered sugar. Carefully roll the cake from the short end, allowing it to cool completely.
- In a chilled bowl, whip heavy cream and powdered sugar until stiff, glossy peaks form. Gently fold caramel sauce into the whipped cream.
- Carefully unroll the cooled sponge cake. Spread the caramel cream filling uniformly across the cake’s surface. Tightly roll the cake back up.
- Position the roll seam-side down on a serving plate. Refrigerate for minimum 1 hour to stabilize the structure.
- Before serving, drizzle additional caramel sauce over the roll. Garnish with delicate chocolate shavings or a light dusting of cocoa powder.
Notes
- Ensure eggs are at room temperature for better volume and smoother batter when whipping.
- Use parchment paper with lightly greased surface to prevent cake from sticking and help easy removal.
- Fold dry ingredients gently to maintain air bubbles and create a light, fluffy sponge cake texture.
- Dust towel with powdered sugar to prevent cake from sticking during initial rolling process.
- Whip cream in chilled bowl to achieve faster and more stable peaks for filling.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Make caramel sauce from scratch for deeper, richer flavor compared to store-bought versions.
- Refrigerate roll for minimum 1 hour to help filling set and enhance flavor melding.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 217 kcal
- Sugar: 19 g
- Sodium: 85 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg