Description
Swiss chocolate caramel cream roll offers a delightful fusion of rich chocolate and silky caramel in an elegant dessert. Pastry chefs from Switzerland craft this elegant treat with precision and passion for sweet indulgence.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup caramel sauce
- 1 cup semi-sweet chocolate chips
Dry Ingredients:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Flavor and Decoration Ingredients:
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/2 cup heavy cream (for ganache)
Instructions
- Prepare a 10×15-inch jelly roll pan by lining with parchment paper and preheating the oven to 350F (175C).
- Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl.
- In a separate large bowl, vigorously whip eggs and sugar until the mixture becomes pale and forms thick ribbons, approximately 4-5 minutes.
- Incorporate vanilla extract into the egg mixture.
- Delicately fold dry ingredients into the egg mixture, ensuring minimal mixing to maintain airiness.
- Transfer batter to the prepared pan, smoothing it evenly across the surface.
- Bake for 10-12 minutes until the cake exhibits a springy texture when lightly touched.
- Immediately dust the warm cake with powdered sugar.
- Cover the cake with a clean kitchen towel and carefully invert the pan, then gently remove the parchment paper.
- Roll the cake with the towel from the short side, creating a compact log, and allow to cool completely.
- Whip heavy cream until soft peaks form, then fold in caramel sauce and vanilla extract, continuing to whip until stiff peaks develop.
- Unroll the cooled cake and spread the caramel cream filling evenly, leaving a small margin around the edges.
- Carefully re-roll the cake without the towel, creating a tight cylinder.
- Position the rolled cake seam-side down on a serving plate and refrigerate for 1 hour to stabilize.
- Prepare ganache by heating heavy cream until it reaches a gentle simmer.
- Pour hot cream over chocolate chips and let sit for 1 minute, then stir until achieving a smooth consistency.
- Allow ganache to cool slightly before drizzling over the cake roll, allowing it to cascade down the sides.
- Slice and serve chilled, storing any remaining portions in the refrigerator.
Notes
- Roll the cake while it’s still warm to prevent cracking and maintain flexibility.
- Use room temperature eggs for better volume and smoother cake texture.
- Dust powdered sugar on the towel before flipping to prevent cake from sticking.
- Chill the cake roll completely before slicing for cleaner, more precise cuts.
- Avoid overmixing the batter to keep the sponge cake light and airy.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Decorate with extra caramel drizzle or chocolate shavings for added visual appeal.
- Use a sharp serrated knife when cutting to get clean, neat slices.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 314 kcal
- Sugar: 28 g
- Sodium: 143 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg