Chocolate Caramel Cream Roll

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

For the Cake:

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

For the Salted Caramel Cream:

250 ml whipping cream

1/4 cup salted caramel sauce

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

1. Prepare the Cake:

Preheat Oven: Preheat the oven 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.

Whip Egg Whites: In a medium bowl, beat the egg whites with 40g of granulated sugar on medium speed until soft peaks form. Set aside.

Mix Egg Yolks: In another bowl, beat the egg yolks with the remaining 40g of sugar and vanilla extract until pale and creamy, about 2 minutes.

Combine Dry Ingredients: Sift together the flour, 3 tablespoons cocoa powder, salt, and baking powder. Add these dry ingredients, melted butter, and coffee to the egg yolk mixture and mix until well combined.

Fold in Egg Whites: Gently fold the beaten egg whites into the batter in two additions until fully combined. Be careful not to over-mix.

Bake: Spread the batter evenly into the prepared pan. Bake for 10 minutes, or until the cake springs back when lightly touched. Let it cool for 5 minutes.

2. Prepare the Filling:

Make Salted Caramel Cream: In a medium bowl, beat the whipping cream on medium speed until it begins to thicken. Add the salted caramel sauce and increase the speed to medium-high, beating until soft peaks form.

3. Assemble the Cake:

Prepare Rolling Surface: Dust a piece of parchment paper or a clean kitchen towel with the remaining 2 tablespoons of cocoa powder.

Roll the Cake: Turn the warm cake out onto the prepared parchment paper or towel. Gently peel off the parchment paper it was baked on. Roll the cake up in the new parchment paper or towel, starting from a short side. Cool completely on a wire rack or in the fridge.

Fill and Roll: Unroll the cooled cake. Spread the salted caramel cream evenly over the cake. Roll the cake up again (without the parchment paper) and place it seam-side down on a serving plate.

4. Decorate:

Optionally, decorate with leftover cream or sprinkle with additional cocoa powder if desired.

Enjoy