Decadent Chocolate Caramel Turtle Cake Roll
🧾 Ingredients:
- For the Chocolate Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ¼ tsp salt
- Powdered sugar (for rolling)
- For the Filling:
- ¾ cup dulce de leche or thick caramel sauce
- ½ cup chopped toasted pecans
- ½ cup whipped cream (optional, for lightness)
- For the Topping:
- ½ cup semisweet or dark chocolate chips
- ¼ cup heavy cream
- Extra caramel sauce (for drizzling)
- Extra chopped pecans
👩🍳 Instructions:
1️⃣ Make the Chocolate Sponge Cake:
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes until thick and pale.
Gradually add sugar and vanilla; beat to combine.
Sift together cocoa powder, flour, and salt. Gently fold into the egg mixture until just combined.
Spread batter evenly in the prepared pan.
Bake for 10–12 minutes, or until the top springs back when lightly touched.
2️⃣ Roll the Cake:
Immediately after baking, dust a clean kitchen towel with powdered sugar.
Invert the hot cake onto the towel, peel off parchment, and roll it up (with the towel) from the short end. Let cool completely.
3️⃣ Prepare the Filling:
Gently mix the caramel sauce, pecans, and whipped cream (if using) until smooth.
4️⃣ Assemble the Cake Roll:
Unroll the cooled cake. Spread the filling evenly, leaving a ½-inch border.
Re-roll the cake tightly (without the towel).
Transfer seam-side down to a serving plate.
5️⃣ Make Ganache & Decorate:
Heat heavy cream until steaming. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
Pour ganache over the cake roll.
Drizzle with extra caramel sauce and sprinkle with pecans.
⏱️ Time & Servings
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Chill Time: 30–60 minutes
- Servings: 8–10 slices
- Calories: ~450 per slice
Comments
Post a Comment