Description
An impressive dessert featuring a light chocolate cake filled with rich caramel cream, all rolled up for a stunning presentation.
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). 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 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.
Notes
Serve as is, or dust with powdered sugar or drizzle extra caramel sauce on top for decoration. Store tightly wrapped in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: chocolate, caramel, dessert, roll cake, festive treat