Description
A delightful rolled cake combining rich chocolate and sweet caramel, perfect for special occasions or as a sweet treat.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (177°C) and line a 12×10-inch (20×30 cm) baking pan with parchment paper and lightly oil it.
- In a medium bowl, beat egg whites with 40g of sugar until soft peaks form.
- In another bowl, beat egg yolks with the remaining sugar and vanilla extract until pale.
- Sift flour, cocoa powder, salt, and baking powder, then mix into the yolk mixture along with melted butter and coffee. Fold in the egg whites carefully.
- Spread the batter in the prepared pan and bake for 10 minutes or until it springs back. Let it cool for 5 minutes.
- For the filling, beat the whipping cream until thick, then mix in the salted caramel sauce.
- Dust a towel with cocoa powder, roll the warm cake onto it, and let it cool completely.
- Unroll the cake, spread the caramel cream, then roll it back up without the towel. Place seam-side down on a plate.
- Optionally decorate with leftover cream or cocoa powder and enjoy.
Notes
For a sweeter taste, add more caramel sauce to the filling. Store leftovers in the refrigerator covered with plastic wrap.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: chocolate roll, dessert, caramel, cake, rolled cake