Gooey Chocolate Caramel Turtle Cake Roll
Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans, toasted
- Powdered sugar, for dusting
Directions:
1. Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease.
2. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes.
3. Sift together cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
4. Stir in vanilla extract.
5. Pour batter evenly into the prepared pan and spread smooth.
6. Bake for 12-15 minutes or until the cake springs back when lightly touched.
7. While the cake bakes, lay a clean kitchen towel on the counter and sprinkle it lightly with powdered sugar.
8. Immediately after removing the cake from the oven, invert it onto the towel. Peel off the parchment paper.
9. Starting from the short side, roll the cake and towel together into a tight spiral. Let cool completely on a wire rack.
10. Once cooled, carefully unroll the cake. Spread the caramel sauce evenly over the surface.
11. Sprinkle the chocolate chips and toasted pecans evenly over the caramel.
12. Roll the cake back up without the towel, ensuring the filling stays inside.
13. Chill in the refrigerator for at least 1 hour to set.
14. Before serving, dust with powdered sugar and drizzle additional caramel sauce if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 380 kcal | Servings: 8 servings
Tips:
Toast pecans beforehand to enhance their flavor and add a delightful crunch.
Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking while rolling.