Chocolate Caramel Cream Roll: The Ultimate Dessert Indulgence
When it comes to satisfying your sweet tooth, few desserts can compare to the sheer decadence of a Chocolate Caramel Cream Roll. This dessert blends the richness of chocolate with the creamy, buttery flavor of homemade salted caramel cream, making it an irresistible treat for any occasion. Whether you’re celebrating a special event or simply want to indulge, this recipe guarantees a delightful experience.
With its soft, airy sponge and luxurious salted caramel filling, this roll is deceptively simple to make. In just 30 minutes, you can create a show-stopping dessert that’s sure to impress your family, friends, or dinner guests.
Why Choose the Chocolate Caramel Cream Roll?
If you’re searching for a dessert that’s both easy and sophisticated, the Chocolate Caramel Cream Roll checks all the boxes. Here’s why it’s the ideal choice:
- Quick and easy preparation: The cake requires minimal ingredients and can be ready in just 30 minutes.
- Rich flavor profile: The combination of chocolate, coffee, and salted caramel is a match made in heaven.
- Perfect for gatherings: Its elegant presentation makes it ideal for parties, holiday dinners, or any celebratory meal.
Now, let’s dive into the details of how to make this mouthwatering dessert.
Ingredients You Will Need
Before we begin, gather all your ingredients to ensure the process goes smoothly:
For the Cake:
- 3 large eggs, separated
- 80g granulated sugar (divided into two 40g portions)
- 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
Step-by-Step Recipe Instructions
1. Preparing the Cake Base
To achieve the perfect sponge texture for your Chocolate Caramel Cream Roll, follow these essential steps:
Preheat the Oven
Set your oven to 350°F (177°C). This will ensure the cake bakes evenly. Line a 12×10-inch (20×30 cm) baking pan with parchment paper and lightly grease it with cooking spray or butter. The parchment paper will make it easier to roll the cake later.
Whip the Egg Whites
In a medium mixing bowl, whisk the egg whites with 40g of granulated sugar. Start on a medium speed until you reach soft peaks. Set the mixture aside. Whipping the egg whites will give the cake a light and fluffy texture.
Beat the Egg Yolks
In a separate bowl, beat the egg yolks with the remaining 40g of sugar and vanilla extract until pale and creamy, about 2 minutes. The pale color indicates that the yolks and sugar are properly emulsified, contributing to the cake’s delicate structure.
Combine Dry Ingredients
Sift together the flour, 3 tablespoons cocoa powder, salt, and baking powder. This step helps prevent lumps in your batter and ensures an even mix of dry ingredients.
Incorporate Wet Ingredients
To the egg yolk mixture, add the dry ingredients, along with the melted butter and coffee. The coffee enhances the chocolate flavor without making it too dominant. Stir everything together until well combined.
Fold in Egg Whites
Gently fold the whipped egg whites into the cake batter in two additions. Take care not to over-mix, as this could deflate the batter and result in a denser cake. The goal is to keep it light and airy.
Bake
Spread the batter evenly in the prepared pan. Bake for 10 minutes, or until the cake springs back when lightly touched. Over-baking can make it difficult to roll the cake, so be sure to keep an eye on the time.
2. Prepare the Salted Caramel Cream Filling
While your cake is cooling, it’s time to create the delicious filling that will take this dessert to the next level.
Whip the Cream
In a medium-sized bowl, beat the whipping cream on medium speed until it begins to thicken. This should take about 2 minutes. Be careful not to over-whip, as you want a soft texture.
Add the Salted Caramel Sauce
Once the cream has started to thicken, pour in the salted caramel sauce and increase the speed to medium-high. Continue beating until soft peaks form. The salted caramel will blend with the cream to create a luxurious, sweet-and-salty filling.
3. Assembling the Roll
The assembly is where the magic happens. Rolling the cake while it’s still warm ensures it won’t crack, making it easier to fill and serve.
Prepare the Rolling Surface
Dust a large piece of parchment paper or a clean kitchen towel with the remaining 2 tablespoons of cocoa powder. This prevents the cake from sticking and adds an extra layer of chocolate flavor to the exterior.
Roll the Cake
Carefully turn the warm cake onto the prepared parchment or towel. Gently peel off the parchment paper from the bottom of the cake. Starting from one of the short sides, roll the cake up with the parchment paper or towel. Allow it to cool completely on a wire rack or in the refrigerator.
Unroll and Fill
Once the cake has cooled, carefully unroll it. Spread the salted caramel cream evenly over the surface. Roll the cake up again (this time without the parchment paper) and place it seam-side down on your serving plate. The cake should hold its shape and be ready for decorating.
4. Decorate and Serve
For an added touch of elegance, you can decorate your Chocolate Caramel Cream Roll with any leftover cream, a dusting of cocoa powder, or even drizzle extra caramel sauce on top.
Serving Suggestions
The Chocolate Caramel Cream Roll can be served as-is or paired with additional sides like fresh berries, whipped cream, or vanilla ice cream. Its combination of light chocolate sponge and creamy salted caramel filling makes it a versatile dessert that complements many flavors.
Serve chilled for a refreshing treat, or slightly warmed for a gooey, indulgent experience. This dessert is perfect for after-dinner treats, afternoon tea, or as a centerpiece at a holiday gathering.
Storing the Cake
If you have leftovers (which is rare!), the roll can be stored in the fridge for up to 3 days. Simply cover it tightly with plastic wrap or store it in an airtight container to maintain its freshness. For a longer shelf life, you can freeze the cake, but it’s best enjoyed fresh.
