Indulge in a rich and decadent dessert that is bound to leave everyone impressed! The Chocolate Caramel Cream Roll is the perfect balance of soft chocolate cake and luxurious salted caramel cream. This mouthwatering treat is ideal for gatherings, special occasions, or whenever you’re craving something sweet and sophisticated. It features a light, fluffy chocolate cake that is filled with a creamy, salty-sweet caramel filling, then rolled up for a beautiful presentation. Every bite is a delightful combination of flavors that’s both comforting and extravagant.
Ingredients:
For the Cake:
- 3 large eggs, separated
- 80g granulated sugar, divided (2 x 40g)
- 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
For the Filling:
- 250ml whipping cream
- 1/4 cup salted caramel sauce
Preparation:
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (177°C). Line a 12×10-inch (20×30 cm) baking pan with parchment paper and lightly oil it to prevent sticking.
Step 2: Beat the Egg Whites
In a clean mixing bowl, beat the egg whites with 40g of the granulated sugar until soft peaks form. This will add airiness to the cake and help it rise. Set the beaten egg whites aside.
Step 3: Mix the Egg Yolks
In another bowl, combine the egg yolks with the remaining 40g of sugar and the vanilla extract. Beat the mixture for about 2 minutes until it becomes pale and creamy.
Step 4: Combine Dry and Wet Ingredients
Sift together the flour, 3 tablespoons of cocoa powder, baking powder, and salt. Gradually add the dry mixture to the egg yolk mixture. Mix until combined, then stir in the melted butter and coffee, ensuring everything is well-blended.
Step 5: Fold in the Egg Whites
Gently fold the beaten egg whites into the batter in two additions. This step is crucial to maintain the fluffiness of the batter, so be careful not to deflate the egg whites.
Step 6: Bake the Cake
Spread the batter evenly into the prepared pan. Bake for about 10 minutes, or until the cake springs back when lightly touched. Once done, remove it from the oven and allow it to cool in the pan for 5 minutes before transferring to a wire rack.
Step 7: Prepare the Filling
While the cake is cooling, prepare the salted caramel cream filling. In a medium bowl, beat the whipping cream until it thickens. Add the salted caramel sauce and continue beating until soft peaks form. The filling should be smooth and creamy with a perfect balance of sweet and salty.
Step 8: Roll the Cake
Dust a clean piece of parchment paper or a kitchen towel with the remaining 2 tablespoons of cocoa powder. Turn the slightly cooled cake onto this surface and carefully peel away the original parchment paper. Gently roll the cake from one short side using the new parchment paper or towel. Let it cool completely while rolled up on a wire rack or in the fridge.
Step 9: Add the Filling
Once the cake has cooled, carefully unroll it. Spread the salted caramel cream evenly over the cake, making sure to cover it entirely. Roll the cake back up (without the parchment) and place it seam-side down on a serving plate.
Step 10: Decorate
Optionally, garnish the rolled cake with any leftover cream or a light dusting of cocoa powder. You can also drizzle extra caramel sauce on top for a beautiful finish.
Variation:
- Filling Variations: If you’re craving a different flavor, try swapping the salted caramel sauce for chocolate ganache, peanut butter cream, or even a whipped mascarpone filling for a different twist on the cake.
- Top with Berries: For added freshness, top the cake with fresh raspberries or strawberries to balance out the richness of the chocolate and caramel.
- Add Nuts: Chopped nuts, like pecans or walnuts, can be sprinkled on the filling or the finished roll for a crunchy contrast to the soft cake.
Cooking Note:
- Cooling Time: It’s important to let the cake cool slightly in the pan before rolling it. This helps prevent the cake from breaking and ensures it can hold its shape when rolled.
- Be Gentle: When unrolling the cake, do so slowly and carefully. If the cake tears slightly, it’s not the end of the world—just gently press it back together when rolling up the filling.
Serving Suggestions:
- With Whipped Cream: Serve the cake with a dollop of fresh whipped cream to enhance the creamy texture of the caramel filling.
- Pair with Coffee: The rich, chocolate flavor pairs wonderfully with a cup of coffee or espresso. The coffee used in the cake adds depth, and a hot beverage complements the dessert beautifully.
- Elegant Dessert Platter: Slice the roll into individual pieces and serve on a platter with extra caramel sauce for dipping.
Tips:
- Room Temperature Ingredients: Make sure the eggs, butter, and cream are at room temperature for the best texture and to ensure everything mixes together easily.
- Don’t Overmix the Egg Whites: When folding in the egg whites, make sure not to overmix, as this could deflate the batter and affect the texture of the cake.
- Be Patient: Allow the cake to cool properly before unrolling it. If the cake is too warm, it may become too soft and difficult to roll.
Prep Time:
20 minutes
Cooking Time:
10 minutes
Total Time:
30 minutes (plus cooling time)
Nutritional Information (per serving, based on 12 servings):
- Calories: 320 kcal
- Protein: 3g
- Sodium: 150mg
- Fat: 22g
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 20g
FAQs:
1. Can I make the cake ahead of time? Yes! You can prepare the cake and filling a day ahead of time. Just store the rolled cake in the fridge to keep it fresh, and garnish right before serving.
2. Can I use a different type of filling? Absolutely! You can swap the salted caramel filling for a chocolate mousse, fruit jam, or even a whipped cream cheese filling for a different flavor profile.
3. How do I prevent the cake from cracking while rolling? Be sure the cake is slightly cooled but still warm when rolling it, and use a light hand when rolling to prevent any cracks. A gentle touch is key!
4. Can I freeze this cake? Yes, you can freeze the cake! Once rolled, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It will keep in the freezer for up to 3 months.
Conclusion:
The Chocolate Caramel Cream Roll is the ultimate indulgence, combining rich chocolate cake with a smooth, salted caramel filling that’s both sweet and savory. This dessert is sure to impress at any gathering, whether it’s a holiday, birthday, or a simple family dinner. Its elegant appearance and decadent taste make it a showstopper, but the recipe is surprisingly easy to prepare. With a few simple steps, you can create a dessert that looks as professional as it tastes. Whether you’re a seasoned baker or just starting, this roll will undoubtedly be a favorite in your dessert repertoire!