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Chocolate Caramel Cream Roll: Indulge in the rich and decadent flavors of Chocolate Caramel Cream Roll, a perfect blend of soft chocolate sponge, creamy caramel filling, and a luscious swirl of whipped cream. This Chocolate Caramel Cream Roll is a delightful treat for any dessert lover!
Ingredients for Chocolate Caramel Cream Roll:
For the Cake:
- 3 large eggs, separated
- 80g granulated sugar (divided into 2 x 40g portions)
- 1 tablespoon 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
For the Salted Caramel Cream:
- 250 ml whipping cream
1/4 cup salted caramel sauce
Method for Chocolate Caramel Cream Roll:
Prepare the Cake:
- Preheat Oven: Preheat your oven to 350°F (177°C). Line a 12×10-inch baking pan with parchment paper and lightly grease with butter or cooking spray.
- Whip Egg Whites: In a clean, dry bowl, beat the egg whites with 40g of sugar until stiff peaks form. Set aside.
- Mix Egg Yolks: In a separate bowl, beat the egg yolks with the remaining 40g of sugar and vanilla extract until pale and creamy.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the egg yolk mixture, alternating with the melted butter and coffee. Mix until just combined.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared pan and bake for 10 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan.
Prepare the Filling:
- Make Salted Caramel Cream: In a chilled bowl, whip the whipping cream until stiff peaks form. Gently fold in the salted caramel sauce until combined.
Assemble the Cake:
- Prepare Rolling Surface: Dust a clean kitchen towel or parchment paper with 2 tablespoons of cocoa powder.
- Roll the Cake: Carefully invert the cooled cake onto the prepared surface. Peel off the parchment paper and roll the cake up, jelly-roll style. Let cool completely.
- Fill and Roll: Unroll the cooled cake and spread the salted caramel cream evenly over the surface. Roll the cake up tightly again, without the parchment paper. Place the seam side down on a serving plate.
Decorate (Optional):
- Dust with additional cocoa powder or decorate with leftover cream.
Enjoy your delicious Chocolate Caramel Cream Roll!
| Chef Bhawani Singh Khangarot is a renowned culinary expert specializing in Indian sweets and fusion cuisine. With over two decades of experience, he blends tradition with innovation, introducing authentic flavors globally. His expertise and passion for precision make him a leading figure in the culinary world, redefining Indian confectionery. |
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