Chocolate Caramel Cream Roll
If you’re looking for a dessert that combines rich chocolate and sweet caramel in a delightful roll, then the Chocolate Caramel Cream Roll is the perfect choice. This dessert is not only beautiful to look at but also delicious and satisfying. It’s a fantastic treat for any occasion, whether it’s a family gathering or a special celebration.
Why Make This Recipe
Making the Chocolate Caramel Cream Roll is a great idea for many reasons. It is an impressive dessert that will wow your guests, yet it is surprisingly easy to prepare. The combination of fluffy chocolate cake and creamy salted caramel makes for a delightful experience that everyone will love. Plus, it’s perfect for those who enjoy a sweet and rich treat!
How to Make Chocolate Caramel Cream Roll
Ingredients:
- 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
- 250 ml whipping cream
- 1/4 cup salted caramel sauce
Directions:
Prepare the Cake:
- Preheat the oven to 350°F (177°C). Line a 12×10-inch (20×30 cm) baking pan with parchment paper and lightly oil it 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. Set aside.
- In another bowl, beat 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 cocoa powder, salt, and baking powder. Add these dry ingredients, melted butter, and coffee to the egg yolk mixture and mix until well combined.
- Gently fold the beaten egg whites into the batter in two additions until fully combined. Be careful 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. Let it cool for 5 minutes.
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.
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.
- 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.
Decorate:
- Optionally, decorate with leftover cream or sprinkle with additional cocoa powder if desired. Enjoy this rich and creamy chocolate roll with its luscious salted caramel filling!
How to Serve Chocolate Caramel Cream Roll
Slice the Chocolate Caramel Cream Roll into pieces to serve. You can drizzle extra salted caramel sauce over the top or add a dollop of whipped cream to make it even more special. This dessert is perfect for any occasion!
How to Store Chocolate Caramel Cream Roll
Store any leftover Chocolate Caramel Cream Roll in an airtight container in the refrigerator. It is best enjoyed within a few days of making, as the cake can become soggy over time.
Tips to Make Chocolate Caramel Cream Roll
- Make sure to fold the egg whites gently into the batter to keep the cake light and fluffy.
- Use fresh ingredients for the best flavor.
- If you like a stronger coffee flavor, use espresso powder in the cake batter.
Variation
You can add chopped nuts or chocolate chips to the cream filling for an added texture. Alternatively, you might experiment with flavored whipped cream, like using vanilla or hazelnut extracts.
FAQs
1. Can I make this dessert in advance?
Yes, you can prepare the Chocolate Caramel Cream Roll a day ahead. Just wrap it tightly and keep it refrigerated.
2. Can I use a different type of filling?
Absolutely! You can use chocolate ganache or a simple whipped cream if you prefer.
3. Is it possible to make this recipe gluten-free?
Yes, you can replace all-purpose flour with a gluten-free flour blend for a gluten-free option.