Ingredients:
For the cake:
• 4 eggs
• 3/4 cup granulated sugar
• 1/4 cup cocoa powder
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
For the filling:
• 1 cup heavy cream
• 1/2 cup caramel sauce
• 1/2 cup chocolate chips
For the topping:
• Powdered sugar
• Cocoa powder
• Caramel drizzle
Instructions:
1. Preheat the oven:
Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
2. Make the cake batter:
In a large bowl, beat the eggs and sugar until thick and pale. Sift in the cocoa powder, flour, baking powder, and salt. Gently fold until fully combined.
3. Bake the cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
4. Prepare the filling:
While the cake bakes, heat the heavy cream in a saucepan until it simmers. Remove from heat and stir in the caramel sauce and chocolate chips until smooth.
5. Roll the cake:
Once the cake is done, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper.
Roll the cake from the short end, with the towel inside. Let it cool completely.
6. Add the filling:
Unroll the cooled cake and spread the caramel-chocolate filling evenly over the surface. Roll the cake back up, discarding the towel.
7. Decorate the roll:
Dust the top of the roll with powdered sugar and cocoa powder. Drizzle with caramel sauce for extra flavor and decoration.
8. Chill and serve:
Chill the roll for at least 1 hour before slicing and serving.
Prep Time: 20 minutes
Baking Time: 12-15 minutes
Total Time: Approximately 2 hours
Servings: 8-10 slices
Enjoy this decadent chocolate caramel cream roll as a perfect treat for any occasion!