Description
A stunning dessert featuring a light chocolate sponge cake rolled around a rich, sweet caramel cream filling and topped with a glossy chocolate glaze.
Ingredients
Scale
For the Crust:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce, plus more for drizzling
- 4 oz semi-sweet chocolate, chopped
- 1/4 cup powdered sugar, for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- In a large bowl, beat eggs on high speed for 5 minutes until thick. Gradually add sugar, beating until light and fluffy. In a separate bowl, whisk together flour, cocoa, baking powder, and salt. Gently fold into egg mixture. Spread batter evenly into prepared pan.
- Bake for 12-15 minutes or until top springs back when lightly touched. Immediately turn cake onto a kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. Starting with the short side, roll the cake and towel together. Cool completely on a wire rack.
- For the filling, whip the heavy cream until stiff peaks form. Gently fold in the caramel sauce. Unroll the cooled cake and spread the caramel cream evenly over the surface. Re-roll the cake without the towel. Place seam-side down on a serving platter.
- Melt the chocolate in a heatproof bowl over simmering water. Drizzle the melted chocolate over the cake roll and let it set. Refrigerate for at least 1 hour before slicing. Serve with an extra drizzle of caramel sauce.
Notes
You can customize the seasonings to taste.