Chocolate Caramel Cream Roll

If you are searching for a dessert that is both impressive and delicious, look no further than the Chocolate Caramel Cream Roll. This sweet treat combines a light chocolate cake with rich caramel cream, all rolled up to create a stunning presentation. It’s perfect for a special occasion or a tasty treat just for you!

Why Make This Recipe

This recipe for the Chocolate Caramel Cream Roll is not only delightful but also simple to make. The combination of chocolate and caramel is a classic favorite that will please anyone with a sweet tooth. Plus, creating a roll cake adds a unique twist to a regular cake, making it fun to serve and eat.

How to Make Chocolate Caramel Cream Roll

Follow these easy steps to create your very own 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

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.
Beat egg whites with 40g of sugar until soft peaks form.
Beat egg yolks with the remaining sugar and vanilla until creamy.
Sift together flour, cocoa powder, salt, and baking powder. Add to the yolk mixture with melted butter and coffee.
Fold in egg whites and bake for 10 minutes or until the cake springs back when touched. Cool for 5 minutes.
Beat the cream until thick, then add caramel sauce until soft peaks form.
Dust the parchment with cocoa, roll the warm cake gently, and let it cool completely.
Unroll the cooled cake, spread salted caramel cream over it, and re-roll the cake.
Place seam-side down and decorate if desired.

How to Serve Chocolate Caramel Cream Roll

This Chocolate Caramel Cream Roll can be served as is, or you can dust it with powdered sugar or drizzle some extra caramel sauce on top for a decorative touch. Slice into pieces and enjoy!

How to Store Chocolate Caramel Cream Roll

To store your Chocolate Caramel Cream Roll, wrap it tightly in plastic wrap and keep it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze individual slices for a longer shelf life.

Tips to Make Chocolate Caramel Cream Roll

Make sure to beat the egg whites until they reach soft peaks for a light and airy cake.
Let the cake cool completely before unrolling it to avoid cracking.
Experiment with different fillings like whipped cream or fruit if you want to try something new!

Variation

You can change the filling to suit your taste. Try using a vanilla cream or a different type of sauce, like chocolate ganache, for a twist on the original.

FAQs

Q1: Can I use a different type of flour?
A1: All-purpose flour works best, but you can try using a gluten-free blend if you prefer a gluten-free version.

Q2: How do I know when the cake is done baking?
A2: The cake is done when it springs back to touch. You can also insert a toothpick in the center—if it comes out clean, it’s ready!

Q3: Can I make this cake ahead of time?
A3: Yes! You can make the cake a day in advance. Just store it in the refrigerator until you are ready to fill and serve it.

Now you have all the information you need to make a delightful Chocolate Caramel Cream Roll. Enjoy your cooking and the delicious result!