Caramel Chocolate Swiss Roll
Ingredients
For the Chocolate Sponge Cake
4 large eggs
½ cup (100 g) sugar
¼ cup (30 g) cocoa powder
½ cup (60 g) all-purpose flour
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
For the Cream Filling
1 ½ cups (360 ml) heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
200 g cream cheese (optional for thicker cream)
For the Caramel Layer
1 cup (250 g) caramel sauce (store-bought or homemade)
For the Chocolate Ganache
200 g dark chocolate
1 cup (240 ml) heavy cream
1 tbsp butter
Decoration
Extra caramel cream or buttercream
Drizzle of melted chocolate
Instructions
1. Make the Chocolate Sponge
Preheat oven to 180°C (350°F).
Line a baking tray (30×40 cm) with parchment paper.
Separate the eggs. Beat egg whites with sugar until stiff peaks form.
Add egg yolks one by one while mixing gently.
Sift in flour, cocoa, baking powder, and salt. Fold gently.
Spread batter on tray and bake for 10–12 minutes (do not overbake).
When done, place the hot sponge on a clean towel and roll it gently. Let it cool completely.
2. Make the Cream Filling
Whip heavy cream, powdered sugar, and vanilla until stiff.
If using cream cheese, beat it separately and fold in.
3. Assemble the Roll
Unroll the cooled sponge cake.
Spread an even layer of whipped cream.
Add a thick ribbon of caramel sauce on top.
Roll the cake tightly back into a log.
Wrap in plastic wrap and refrigerate for 1 hour to set.
4. Make the Chocolate Ganache
Heat heavy cream until steaming (not boiling).
Pour over chopped chocolate.
Add butter and mix until smooth.
Allow it to cool slightly until thick but still pourable.
5. Coat and Decorate
Place the chilled roll on a wire rack.
Pour ganache over the roll to cover completely.
Chill 20 minutes.
Pipe caramel or buttercream roses on top.
Drizzle extra chocolate or caramel if desired.
Serve
Slice and enjoy this rich, creamy caramel-chocolate dessert!
