Chocolate Caramel Cream Roll

The Chocolate Caramel Cream Roll is a delightful dessert that combines soft chocolate cake with smooth caramel cream. This roll is not only delicious but also visually impressive, making it perfect for celebrations or simply as a sweet treat at home.

Why Make This Recipe

This recipe is perfect for chocolate lovers who enjoy a rich dessert that is easy to prepare. The combination of chocolate and caramel gives a wonderful flavor that can satisfy any sweet tooth. Plus, it’s a fun dessert to roll up, making it a unique addition to your dessert collection!

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 egg whites with 40g of granulated sugar until soft peaks form. In another bowl, beat egg yolks with the remaining sugar and vanilla until pale and creamy, about 2 minutes. Sift together flour, cocoa powder, salt, and baking powder. Add melted butter and coffee to the egg yolk mixture and mix well. Gently fold in egg whites. Spread the batter into the pan and bake for 10 minutes. Let cool for 5 minutes.
Prepare the Filling: In a medium bowl, beat the whipping cream until beginning to thicken. Add salted caramel sauce and beat until soft peaks form.
Assemble the Cake: Dust a piece of parchment paper with 2 tablespoons of cocoa powder. Turn the warm cake onto the dusted parchment. Roll the cake up in the parchment, starting from a short side, and cool completely. Unroll, spread salted caramel cream over the cake, roll again (without parchment), and place seam-side down on a plate.
Decorate: Optionally, decorate with leftover cream or cocoa powder. Enjoy!

How to Serve Chocolate Caramel Cream Roll

Serve the Chocolate Caramel Cream Roll chilled or at room temperature. You can slice it into pieces and place on a nice plate. It’s an impressive dessert that looks great and tastes even better!

How to Store Chocolate Caramel Cream Roll

Store any leftover Chocolate Caramel Cream Roll in the refrigerator. Make sure to cover it well to keep it fresh. It’s best eaten within a couple of days for optimal flavor and texture.

Tips to Make Chocolate Caramel Cream Roll

Ensure your egg whites are at room temperature for the best volume.
Don’t skip the cocoa powder for rolling; this prevents sticking and adds a nice touch.
Be gentle when folding the egg whites into the batter to keep the cake light.

Variation

You can add chopped nuts or fruit to the filling for extra flavor. A layer of chocolate ganache can also be added on top for a richer taste.

FAQs

1. Can I make the Chocolate Caramel Cream Roll ahead of time?
Yes, you can make it a day in advance. Just store it in the refrigerator until you are ready to serve.

2. How do I know when the cake is baked?
The cake is done when it springs back lightly when touched and does not leave an indentation.

3. What can I substitute for salted caramel sauce?
You can use regular caramel sauce or make your own caramel if you prefer, but keep in mind that the flavor will be different without the saltiness.