Chocolate Caramel Cream Roll is a delicious dessert that combines rich chocolate and creamy caramel. It’s perfect for special occasions or just a sweet treat at home!
Why Make This Recipe
This recipe is great because it’s easy to follow, and the result is impressive! Your family and friends will love the delightful combination of flavors. Plus, it’s perfect for weekends or any time you want to enjoy something sweet.
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:
- Preheat 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.
- Beat egg whites with 40g of sugar until soft peaks form. Set aside.
- Beat egg yolks with the remaining 40g sugar and vanilla extract until pale and creamy, about 2 minutes.
- Sift together flour, 3 tablespoons cocoa powder, salt, and baking powder. Add this to the egg yolk mixture with melted butter and coffee. Mix until combined.
- Gently fold in beaten egg whites until fully combined. Avoid over-mixing.
- Spread the batter in the prepared pan. Bake for 10 minutes or until the cake springs back when touched. Cool for 5 minutes.
- Beat the whipping cream until thickened. Add salted caramel sauce and beat until soft peaks form.
- Dust parchment paper or a clean kitchen towel with 2 tablespoons of cocoa powder.
- Turn the warm cake onto the prepared parchment paper or towel. Peel off the original parchment paper and roll the cake from a short side. Cool completely.
- Unroll the cooled cake, spread salted caramel cream evenly, and roll again (without parchment paper). Place seam-side down on a serving plate.
- Optionally, decorate with leftover cream or sprinkle with additional cocoa powder if desired.
How to Serve Chocolate Caramel Cream Roll
Serve it chilled or at room temperature. You can slice the roll and add a bit of extra caramel sauce on top for a special touch!
How to Store Chocolate Caramel Cream Roll
Store any leftovers in the refrigerator. Make sure to cover it tightly with plastic wrap or keep it in an airtight container. It will stay fresh for about 3 days.
Tips to Make Chocolate Caramel Cream Roll
- Make sure your eggs are at room temperature for better volume when beating.
- Don’t rush the cooling process. Let the cake cool completely before filling and rolling.
- Experiment with different fillings like whipped cream or fruit!
Variation
You can add nuts or chocolate chips to the batter for extra crunch and flavor!
FAQs
Q: Can I use a different type of cream?
A: Yes, you can use heavy cream or even flavored whipped topping if you like.
Q: What if I don’t have espresso powder?
A: You can simply use regular brewed coffee instead.
Q: Can I freeze the Chocolate Caramel Cream Roll?
A: Yes, you can freeze it for up to one month. Just wrap it well to avoid freezer burn.
