Description
Rich chocolate caramel cream roll elevates dessert experience with luxurious layers of silky chocolate sponge and smooth caramel filling. Indulgent European-style pastry promises delightful moments of pure culinary pleasure you cannot resist.
Ingredients
Scale
Chocolate Sponge Cake Ingredients:
Dry Ingredients:
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients:
- 4 large eggs, separated
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 cup whole milk
Finishing Ingredient:
- Powdered sugar (for dusting)
Caramel Cream Filling Ingredients:
- 1 cup heavy cream
- 0.5 cup caramel sauce
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Chocolate Ganache Topping Ingredients:
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Craft the chocolate sponge base by heating the oven to 350°F. Line a jelly roll pan with parchment paper. Whisk dry ingredients separately from wet ingredients. Blend eggs and sugar until voluminous and pale. Incorporate milk and vanilla. Gently fold flour mixture into egg batter. Spread evenly in prepared pan and bake 10-12 minutes until cake springs back when touched.
- Immediately transfer hot cake onto a kitchen towel dusted with powdered sugar. Carefully roll cake while warm and allow to cool completely. This technique prevents cracking and creates the signature roll shape.
- Whip heavy cream with powdered sugar until stiff peaks form. Gently fold caramel sauce into whipped cream until achieving a smooth, consistent filling. Unroll cooled cake carefully.
- Spread caramel cream evenly across cake’s interior surface, ensuring uniform coverage. Delicately roll cake back into its cylindrical shape, sealing the creamy filling inside.
- Refrigerate rolled cake for 1 hour to stabilize structure and set filling. This chilling process helps maintain the roll’s shape and enhances flavor melding.
- Create chocolate ganache by heating cream until barely simmering. Pour hot cream over chocolate chips. Let mixture rest 5 minutes, then stir until silky smooth.
- Once ganache has slightly cooled, pour over chilled cake roll, allowing it to cascade down sides. Ensure complete coverage for aesthetic appeal.
- Return cake to refrigerator for additional 30 minutes to set ganache. Slice at a slight angle for elegant presentation and serve chilled.
Notes
- Precise cake rolling requires a warm, freshly baked sponge to prevent cracking, so work quickly when transferring from the oven to the towel.
- Use room temperature eggs for maximum volume when beating, ensuring a light and airy chocolate sponge texture that rolls smoothly.
- For gluten-free adaptation, substitute regular flour with almond or gluten-free flour blend, maintaining the same measurements and mixing technique.
- Control ganache consistency by adjusting cream temperature – slightly cooler cream creates a thicker coating, while warmer cream results in a more glossy, draping effect.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 346 kcal
- Sugar: 34 g
- Sodium: 75 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg