Chocolate Caramel Cream Roll (Print Version)
# Ingredients:
→ For the chocolate cake roll
01 -
3 large eggs, separated
02 -
80g granulated sugar (divided into 2 portions of 40g each)
03 -
1 tablespoon (15ml) strong brewed coffee or 1 teaspoon espresso powder
04 -
45g unsalted butter, melted
05 -
1 teaspoon pure vanilla extract
06 -
47g all-purpose flour
07 -
3 tablespoons natural unsweetened cocoa powder, plus 2 tablespoons (10g) for rolling
08 -
1 teaspoon baking powder
09 -
1/4 teaspoon salt
→ For the salted caramel cream filling
10 -
250ml whipping cream
11 -
¼ cup salted caramel sauce
# Instructions:
01 -
Line a 12×10-inch (20×30-cm) baking pan with parchment paper. Lightly grease the paper with cooking spray or butter to prevent sticking. Preheat your oven to 350°F (177°C).
02 -
In a clean mixing bowl, add the egg whites and 40g of the granulated sugar. Beat on medium speed until soft peaks form - the mixture should hold its shape but the tip of the peak will fold over when the beater is lifted. Set aside.
03 -
In a separate bowl, beat the egg yolks, the remaining 40g of sugar, and vanilla extract together until the mixture becomes pale and creamy, about 2 minutes. This creates the rich base of your cake.
04 -
Sift together the flour, cocoa powder, salt, and baking powder into a small bowl. Add these dry ingredients to the egg yolk mixture along with the melted butter and coffee or espresso powder. Mix until just combined, either by hand or with an electric mixer on low speed.
05 -
Using a rubber spatula, gently fold the beaten egg whites into the chocolate batter in two batches. Fold carefully to maintain as much air as possible in the mixture while ensuring everything is completely combined. Avoid vigorous mixing which would deflate the batter.
06 -
Carefully spread the batter evenly into your prepared pan. Bake for 10 minutes, or until the cake springs back when lightly touched in the center. Be careful not to overbake, as this will make rolling difficult. Allow the cake to cool for 5 minutes in the pan.
07 -
While the cake is still warm, dust a piece of parchment paper or clean kitchen towel (the same size or larger than your cake) with 2 tablespoons of cocoa powder. Turn the cake out onto the dusted paper or towel. Gently peel off the parchment paper that the cake was baked on.
08 -
While the cake is still warm, carefully roll it up with the cocoa-dusted parchment paper or towel, starting from one of the short sides. This initial rolling helps train the cake to hold its shape. Allow the rolled cake to cool completely on a wire rack or in the refrigerator.
09 -
While the cake is cooling, prepare the filling. In a medium bowl, beat the whipping cream on medium speed until it begins to thicken. Add the salted caramel sauce, then increase the speed to medium-high and continue beating until soft peaks form. The cream should hold its shape but still be smooth and spreadable.
10 -
Once the cake is completely cool, carefully unroll it. Spread the salted caramel cream filling evenly over the cake, leaving a small border around the edges. Gently roll the cake back up (without the paper this time), starting from the same short side as before. Place the finished roll seam-side down on a serving plate.
11 -
For an elegant presentation, you can decorate the top of your roll with any leftover caramel cream or dust it lightly with additional cocoa powder. Refrigerate for at least 30 minutes before slicing to allow the filling to set.
# Notes:
01 -
You can customize this cake roll with different fillings such as vanilla whipped cream, chocolate whipped cream (add 3 tablespoons cocoa powder to your cream), or fresh fruits.
02 -
Be careful not to overbake the cake or it will become dry and may crack when rolled.
03 -
The coffee/espresso is optional but enhances the chocolate flavor without making the cake taste like coffee.
04 -
For best results, roll the cake while it's still warm from the oven, then unroll when cool to add the filling.
05 -
The roll can be made ahead and stored in the refrigerator for up to 2 days.