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Chocolate Caramel Cream Roll

A delightful chocolate roll filled with whipped cream and drizzled with caramel, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces eggs
  • 3/4 cup granulated sugar
  • 1/4 cup cocoa powder Use high-quality cocoa powder for best results.
  • 1 cup heavy cream Whip until stiff peaks form.
  • 1/2 cup caramel sauce For drizzling and filling.
  • 1 teaspoon vanilla extract Use pure vanilla extract for enhanced flavor.
  • Powdered sugar For dusting before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
  2. In a mixing bowl, beat the eggs and granulated sugar together until thick and pale.
  3. Sift in the cocoa powder and gently fold it into the mixture.
  4. Spread the batter evenly in the prepared pan and bake for about 12-15 minutes until it springs back lightly when touched.
Cooling and Filling
  1. While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
  2. Once the cake is done, carefully invert it onto the towel and peel away the parchment.
  3. Roll the cake up in the towel and allow it to cool completely.
  4. While the cake cools, whip the heavy cream with vanilla extract until stiff peaks form.
  5. Once cooled, unroll the cake and spread the caramel sauce and whipped cream evenly over its surface.
  6. Roll it up once more and chill in the refrigerator for at least one hour before slicing.
Serving
  1. To serve, slice the roll delicately and dust with powdered sugar. Consider garnishing with additional caramel or cocoa powder.

Notes

Store the roll in an airtight container in the refrigerator for up to three days. It can also be frozen for longer storage. Tip: Use high-quality ingredients for the best flavor, and be gentle when folding in the cocoa powder to maintain airiness.