Description
A tender chocolate Swiss roll filled with silky caramel cream and dusted with cocoa—indulgent dessert for special occasions.
Ingredients
- 3 large eggs, separated
- ¾ cup (150 g) granulated sugar, divided
- ¼ cup (30 g) all‑purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup heavy cream
- ½ cup caramel sauce, plus extra for serving
- 2 Tbsp powdered sugar
- 1 tsp vanilla
- Optional garnish: chocolate shavings or cocoa powder
Instructions
- Preheat oven to 350 °F (175 °C). Line a 10×15‑inch jelly roll pan with parchment and grease.
- Whisk egg yolks with ½ cup sugar until pale and thick, then stir in vanilla.
- Sift together flour, cocoa powder, baking powder, and salt; gently fold into yolk mixture.
- In a separate bowl, beat egg whites until foamy, gradually adding remaining ¼ cup sugar until stiff peaks form.
- Fold egg whites into chocolate batter in two additions, careful not to deflate.
- Spread batter evenly in pan and bake 12–15 min until top springs back.
- While warm, invert cake onto a clean kitchen towel dusted with powdered sugar, remove parchment, and roll cake (with towel) from short side; cool fully rolled.
- Beat heavy cream with powdered sugar and vanilla until stiff peaks form; fold in caramel sauce until combined.
- Unroll cooled cake, remove towel, and spread caramel cream evenly, leaving a ½‑inch border.
- Re‑roll gently but firmly, wrap in plastic wrap, and chill at least 1 hour to set shape.
- Before serving, dust roll with cocoa powder or top with chocolate shavings and drizzle extra caramel sauce.
Notes
- Rolling cake while warm prevents cracks. Dusting with powdered sugar helps release parchment.
- Use high‑quality caramel sauce or homemade dulce de leche for best flavor.
- Keep chilled; slice with a sharp serrated knife for clean cuts.