Servings: 15 people
Calories: 280kcal
Cost: $15
Equipment
- Cake Pans
- Sharp Knife or Cake Leveler
- Piping Bags and Tips
- Cardboard or Foam Board
- Parchment Paper
Ingredients
- 4 eggs
- 200 g sugar
- 40 g cocoa powder
- 80 g all-purpose flour
- 5 g baking powder
- 1 g salt
- 300 ml heavy cream
- 150 ml caramel sauce
- 100 g chocolate chips
- q.s. powdered sugar for dusting
- q.s. cocoa powder for dusting
- q.s. caramel sauce for decoration
Instructions
- Preheat your oven to 175°C. Grease a 9x13 inch cake pan and line it with parchment paper.
- 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 you have a smooth batter.
- Pour the batter into the prepared pan and spread it evenly. Bake in the oven for 12-15 minutes, or until the cake springs back when touched.
- While the cake is baking, heat the heavy cream in a saucepan until it simmers. Add the caramel sauce and chocolate chips until smooth.
- Once the cake is baked, flip it onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper and roll it up with the towel inside. Allow to cool completely.
- Unroll the cake and spread the caramel-chocolate filling evenly across. Roll the cake back up without the towel.
- Dust the top of the roll with powdered sugar and cocoa powder. Drizzle with caramel sauce.
- Chill the roll for at least 1 hour before slicing and serving.
Notes
This recipe is highly appreciated for its ease and irresistible taste. A dessert that will impress your baking skills!
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 120mg | Potassium: 130mg | Fiber: 1g | Sugar: 22g | Vitamin A: 300IU | Calcium: 30mg | Iron: 2mg
Tried this recipe?Let us know how it was!