Description
Silky chocolate caramel cream roll delights dessert enthusiasts with its luxurious layers of rich chocolate sponge and smooth caramel filling. Elegant French pastry techniques create a memorable sweet experience you’ll savor with each delicate slice.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Liquid Ingredients:
- 2 tablespoons milk
Instructions
- Prepare the baking surface by greasing a 10×15-inch jelly roll pan and lining it with parchment paper. Preheat the oven to 350F (175C).
- Create the chocolate sponge batter by combining dry ingredients in one bowl. In a separate large bowl, whip eggs and sugar until they become light and airy using an electric mixer. Incorporate vanilla and milk, then gently fold in the dry mixture until just blended.
- Transfer the batter into the prepared pan, ensuring an even distribution. Bake for 10-12 minutes until the cake surface springs back when lightly touched.
- While the cake is still warm, carefully roll it with the parchment paper from the short end, creating a log shape. Allow the rolled cake to cool completely at room temperature.
- Whip the heavy cream, caramel sauce, powdered sugar, and vanilla extract until stiff peaks form, creating a luxurious caramel cream filling.
- Gently unroll the cooled cake and spread the caramel cream evenly across the surface. Re-roll the cake without the parchment paper, ensuring a tight and smooth roll.
- Refrigerate the rolled cake for at least 30 minutes to help it set and maintain its shape.
- For the optional chocolate ganache, heat heavy cream until steaming. Pour over chocolate chips and stir until achieving a smooth, glossy consistency.
- Once the ganache has cooled slightly, drizzle or pour it over the chilled roll for an extra decadent finish.
- Slice the Chocolate Caramel Cream Roll and serve chilled. Optional garnishes include additional caramel drizzle or chocolate shavings.
Notes
- Achieve the perfect sponge cake by carefully folding dry ingredients to maintain the airy texture and prevent deflating the batter.
- Ensure the cake cools completely before filling to prevent the cream from melting and maintain the roll’s structural integrity.
- Use room temperature ingredients for better incorporation and smoother mixing, especially when preparing the caramel cream filling.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or almond flour, keeping the same measurements.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 177
- Sugar: 14 g
- Sodium: 123 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 93 mg