Description
A rolled sponge cake filled with sweet caramel cream and covered in chocolate.
Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup caramel sauce
- 4 ounces semisweet chocolate, melted
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until light and fluffy.
- Whisk together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
- Spread the batter evenly into the prepared pan.
- Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, dust a clean kitchen towel with powdered sugar.
- Immediately invert the hot cake onto the prepared towel. Peel off the parchment paper. Roll the cake and towel together starting from a short end. Let it cool completely in the roll.
- For the filling, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently unroll the cooled cake. Spread the whipped cream over the cake surface, leaving a small border. Drizzle half of the caramel sauce over the cream.
- Reroll the cake tightly without the towel.
- Place the rolled cake seam-side down on a serving plate. Pour the remaining caramel sauce over the top. Drizzle with melted chocolate.
- Chill for at least 1 hour before slicing and serving.
Notes
- Use store-bought caramel sauce for convenience.
- Make sure the cake is completely cool before filling to prevent the cream from melting.
- Prep Time: 25 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 120
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 110
Keywords: chocolate, caramel, cake roll, sponge cake, dessert, sweet