Description
Chocolate Caramel Swiss Roll
Ingredients:
4 large eggs
½ cup (100 g) granulated sugar
1 tsp vanilla extract
½ cup (65 g) all-purpose flour
¼ cup (30 g) cocoa powder
1 tsp baking powder
Pinch of salt
For the Filling:
1 cup (240 ml) heavy cream, whipped
½ cup (120 g) caramel sauce
For the Ganache:
1 cup (240 ml) heavy cream
200 g dark chocolate, chopped
Instructions:
1. Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and grease it lightly.
2. Prepare Batter: In a bowl, whisk eggs and sugar until pale and fluffy. Stir in vanilla extract. Sift together flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
3. Bake: Spread the batter evenly on the prepared baking sheet. Bake for 8–10 minutes, or until the cake is set.
4. Roll the Cake: While the cake is warm, transfer it onto a clean kitchen towel dusted with cocoa powder. Roll it gently with the towel and let it cool completely.
5. Prepare the Filling: Spread whipped cream over the unrolled cake and drizzle caramel sauce. Roll the cake back tightly.
6. Make Ganache: Heat heavy cream until simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Pour the ganache over the rolled cake.
7. Decorate: Garnish with whipped cream, chocolate shards, and a drizzle of caramel.
Refrigerate for 1 hour before slicing. Enjoy this indulgent treat!
#ChocolateLovers #SwissRoll
Step-by-Step Guide
1. Prep the Pan: Use a 10×15-inch jelly roll pan. Line it with parchment paper, ensuring the paper extends slightly over the edges for easy removal. Grease the paper lightly.
2. Whip Eggs to Ribbon Stage: Using a stand or hand mixer, beat the eggs and sugar on high speed for 5-7 minutes. The mixture should be very pale, thick, and form a “ribbon” that holds its shape for a few seconds when the whisk is lifted.
3. Fold Dry Ingredients: Sift the flour, cocoa, baking powder, and salt directly over the egg mixture in two batches. Use a spatula and a gentle folding motion to incorporate. Overmixing will deflate the batter.
4. Bake & Immediate Roll: As soon as the cake springs back when lightly touched, remove it from the oven. Immediately invert it onto a cocoa-dusted towel. Carefully peel off the parchment paper. Starting from a short end, use the towel to roll the cake up tightly. Let it cool completely in this rolled shape. This “trains” the cake to roll without cracking.
5. Assemble with Care: Unroll the cooled cake gently. Spread an even layer of whipped cream, leaving a 1-inch border at the far end. Drizzle caramel sauce over the cream. Re-roll the cake, using the towel to guide it into a tight log, finishing with the seam side down.
Serving Suggestions
Serve chilled slices on their own for a classic treat. For a plated dessert, add a dollop of extra whipped cream and a sprinkle of sea salt. Pair with fresh berries like raspberries or strawberries to cut through the richness. A scoop of vanilla bean ice cream makes it truly decadent.
How-to Summary
Make a light chocolate sponge by whipping eggs and sugar to ribbon stage, folding in dry ingredients, and baking. Roll the warm cake in a towel to set its shape. Cool, then unroll and fill with whipped cream and caramel. Re-roll, cover with a simple dark chocolate ganache, and chill before serving.
Frequently Asked Questions
Can I make this ahead of time? Yes. The assembled roll can be refrigerated, covered, for up to 24 hours. Add garnishes just before serving.
My cake cracked when rolling. What went wrong? The cake was likely overbaked or not rolled while warm. Ensure you bake just until set and roll immediately after removing from the oven to lock in flexibility.
Can I use a different filling? Absolutely. Swap the caramel for Nutella, fruit preserves, or a chocolate mousse. Ensure any alternative is spreadable and not too wet.
How do I get a smooth ganache coating? Let the ganache cool slightly until it thickens to a pourable but not runny consistency. Pour it over the center of the roll and use an offset spatula to gently spread it to the edges.
What’s the purpose of the towel? The towel prevents sticking, absorbs excess moisture, and provides a flexible tool to help you roll the cake tightly and evenly without burning your hands.
Common Mistakes to Avoid
- Overmixing the batter: This deflates the air whipped into the eggs, resulting in a dense, flat cake that cracks.
- Letting the cake cool before the first roll: You must roll it while it’s still warm and pliable to “train” its memory.
- Using warm filling: Ensure both the whipped cream and caramel are cool, or they will melt and make the roll soggy.
- Overfilling: Using too much filling causes it to spill out when rolling and can make the log unstable.
- Slicing before chilling: Refrigerating firms up the roll, making it much easier to get clean, neat slices.
Conclusion
This Chocolate Caramel Swiss Roll is an impressive yet approachable dessert that masterfully balances rich chocolate, sweet caramel, and airy cream. By following the detailed steps—especially the crucial initial roll—you’ll achieve a beautiful, crack-free spiral every time. Remember to chill thoroughly for the perfect slice. This stunning centerpiece is sure to delight any gathering of chocolate lovers.