Description
Chocolate caramel cream roll combines decadent layers of silky chocolate sponge and luscious caramel filling. Rich European pastry techniques create an elegant dessert perfect for special occasions and sweet indulgences.
Ingredients
Scale
- 4 large eggs
- ¾ cup (180 ml) granulated sugar
- 1 cup (240 ml) heavy cream, chilled
- ¾ cup (90 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup (120 ml) caramel sauce (store-bought or homemade)
- ½ cup (85 g) semi-sweet chocolate chips
- Powdered sugar, for dusting
Instructions
- Preparation: Line a baking sheet with parchment paper, lightly greasing the surface for effortless cake removal.
- Dry Ingredients: Sift chocolate cake dry ingredients in a medium bowl, ensuring uniform texture and flavor distribution.
- Wet Mixture: Whip eggs to a voluminous pale state, incorporating vanilla, oil, and water with fluid, consistent strokes.
- Batter Creation: Delicately fold dry ingredients into egg mixture, maintaining airiness and preventing dense cake composition.
- Baking Process: Pour batter into prepared pan, smoothing the surface with a spatula and baking in a preheated oven until golden and moist.
- Cake Cooling Technique: Immediately transfer hot cake onto a powdered sugar-dusted kitchen towel, gently rolling while warm to create a characteristic spiral shape.
- Filling Preparation: Whip cream to soft peaks, blending powdered sugar and vanilla, then fold in caramel sauce to create a luxurious, swirled filling.
- Chocolate Ganache: Simmer cream and pour over chopped chocolate, creating a glossy, smooth coating.
- Assembly: Unroll cooled cake, spread caramel cream filling evenly, then re-roll with seam facing down on a serving platter.
- Final Presentation: Drizzle chocolate ganache over the roll, optionally garnishing with additional caramel, chocolate shavings, or powdered sugar for an elegant finish.
Notes
- Prevent Cake Cracking: Roll the cake while still warm to maintain flexibility and avoid breaking during filling and rolling process.
- Master Whipping Technique: Whip eggs at room temperature for maximum volume and lighter cake texture, ensuring soft, airy consistency.
- Control Moisture Balance: Do not over-mix batter to maintain delicate air pockets, which contribute to the roll’s soft, tender crumb.
- Temperature Management: Cool cake completely before adding filling to prevent cream from melting and ensure clean, precise rolling.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 321
- Sugar: 27 g
- Sodium: 87 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 119 mg