Description
A decadent chocolate swiss roll filled with caramel and topped with chocolate ganache.
Ingredients
Scale
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 80g (2/3 cup) all-purpose flour
- 20g (1/4 cup) cocoa powder
- 1 teaspoon baking powder
- A pinch of salt
- 150g (1 cup) caramel sauce
- 200ml (3/4 cup) heavy cream
- 1 teaspoon vanilla extract
- 150g (1 cup) dark chocolate, chopped
- 150ml (1/2 cup) heavy cream
- Chocolate shavings or chips for garnish
- Caramel candies for decoration
- Crumbled chocolate cookies for topping
Instructions
- Prepare the Sponge Cake: Preheat the oven to 180°C (350°F). Line a baking tray (about 30×40 cm) with parchment paper. In a mixing bowl, beat the eggs and sugar together until light and fluffy. Sift in the flour, cocoa powder, and baking powder. Add the salt and gently fold the ingredients together using a spatula. Pour the batter into the prepared baking tray, spreading it evenly. Bake for 10-12 minutes or until the cake springs back when touched. Turn the cake onto a clean kitchen towel dusted with cocoa powder. Gently roll the cake with the towel and let it cool completely.
- Prepare the Caramel Filling: Whip the heavy cream until soft peaks form. Gently fold in the caramel sauce and vanilla extract into the whipped cream until fully combined.
- Assemble the Swiss Roll: Carefully unroll the cooled sponge cake. Spread the caramel filling evenly over the cake, leaving a small border all around. Gently roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
- Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until just simmering. Pour over the chopped chocolate and let it sit for a minute. Stir until smooth and glossy. Let the ganache cool slightly before using.
- Finish the Swiss Roll: Remove the Swiss roll from the fridge and unwrap it. Pour the chocolate ganache over the roll, letting it drip down the sides. Garnish with chocolate shavings, caramel candies, and crumbled cookies.
Notes
- For a stronger caramel flavor, add a few extra tablespoons of caramel sauce to the filling.
- Ensure the sponge cake is completely cool before adding the filling to prevent melting.
- Roll the cake tightly to achieve a neat swirl pattern.
- You can make the sponge cake a day in advance and store it wrapped until ready to use.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice