Description
Sweet chocolate and silky caramel dance together in this heavenly Chocolate Caramel Cream Roll, creating an irresistible dessert that melts hearts. Rich layers promise pure indulgence for those craving a delectable European-style treat you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- ¾ cup (180 ml) granulated sugar
- 1 cup (240 ml) heavy cream, chilled
Cake Base Ingredients:
- ¾ cup (90 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Flavoring and Topping Ingredients:
- 1 teaspoon vanilla extract
- ½ cup (120 ml) caramel sauce (store-bought or homemade)
- ½ cup (85 g) semi-sweet chocolate chips
- Powdered sugar, for dusting
Instructions
- Prepare a baking sheet by lining it with parchment paper, ensuring complete coverage and light greasing for easy cake removal.
- Sift together all dry ingredients in a medium mixing bowl, creating a uniform chocolate cake base with balanced flavors and texture.
- Whip eggs in a separate large bowl until they transform into a pale, voluminous mixture, incorporating vanilla, oil, and water with smooth, consistent motions.
- Gently integrate dry ingredients into the egg mixture, folding carefully to maintain air and prevent dense cake texture.
- Transfer batter to the prepared pan, using a spatula to distribute evenly and create a smooth, level surface.
- Bake in a preheated oven, monitoring closely to achieve a perfectly moist chocolate cake with golden edges.
- While cake bakes, dust a clean kitchen towel with powdered sugar, preparing for the rolling technique.
- Immediately after baking, invert the hot cake onto the sugared towel, peeling away parchment paper with delicate movements.
- Roll the warm cake with the towel, allowing it to cool completely and develop its signature spiral shape.
- Whip cream until soft peaks form, blending in powdered sugar and vanilla for a luxurious filling base.
- Fold caramel sauce into the whipped cream, creating a rich, decadent filling with swirled caramel notes.
- Heat cream until it reaches a gentle simmer, then pour over chopped chocolate to create a silky, glossy ganache.
- Carefully unroll the cooled cake, spreading the caramel cream filling to cover the surface evenly.
- Re-roll the cake with filling, positioning it seam-side down on a serving platter for elegant presentation.
- Drizzle chocolate ganache over the roll, allowing it to cascade down the sides in an artistic pattern.
- Optionally garnish with additional caramel drizzle, chocolate shavings, or a dusting of powdered sugar for final flourish.
Notes
- Ensure the cake is rolled while still warm to prevent cracking and maintain flexibility during the rolling process.
- Dust the kitchen towel generously with powdered sugar to prevent the cake from sticking and make rolling easier.
- Cool the cake completely before adding the caramel cream filling to prevent melting and maintain the cream’s structure.
- Chill the rolled cake for at least 30 minutes before serving to help it set and make slicing cleaner and more precise.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or almond flour.
- Reduce sugar content by using sugar-free caramel sauce and replacing some sugar with stevia or monk fruit sweetener.
- Create a dairy-free alternative by using coconut whipped cream and dairy-free chocolate for the ganache.
- Store the roll in an airtight container in the refrigerator for up to 3 days to maintain its texture and freshness.
- Add a sprinkle of sea salt over the ganache for a sophisticated flavor contrast that enhances the caramel and chocolate notes.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 120 mg