CARAMEL CHOCOLATE CREAM ROLL
INGREDIENTS
For the Chocolate Sponge:
4 large eggs
½ cup granulated sugar
1 tsp vanilla extract
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
Pinch of salt
For the Caramel Cream Filling:
1 cup heavy whipping cream (chilled)
½ cup dulce de leche or thick caramel sauce
4 oz cream cheese, softened (optional for stability)
For the Caramel Drizzle:
½ cup caramel sauce (store-bought or homemade)
Optional: sea salt flakes or chopped toffee for topping
---
INSTRUCTIONS
1. Make the Chocolate Sponge:
Preheat oven to 350°F (175°C).
Line a 10x15 inch jelly roll pan with parchment paper.
Beat eggs and sugar until thick and pale (about 5 mins).
Add vanilla.
Sift in flour, cocoa powder, baking powder, and salt. Fold gently to combine.
Pour batter into pan and spread evenly.
Bake for 10–12 minutes or until springy.
While warm, roll the cake (with parchment) from the short side. Let it cool rolled.
2. Make the Caramel Cream Filling:
Beat cream cheese (if using) until smooth.
Add caramel and mix well.
In a separate bowl, beat cold whipping cream to stiff peaks.
Fold whipped cream into the caramel mixture until smooth and fluffy. Chill.
3. Assemble:
Carefully unroll the cooled cake.
Spread caramel cream filling evenly.
Re-roll the cake (without parchment).
Trim edges if desired.
4. Finish:
Drizzle with caramel sauce.
Sprinkle with sea salt or chopped toffee.