Chocolate Caramel Swiss Roll Delight! 🍫✨ (Page 2 ) | January 10, 2025

Annonce:

Directions:

1️⃣ Prepare the Sponge Cake:

Preheat the oven to 350°F (175°C). Line a 10×15-inch baking tray with parchment paper.
Sift flour, cocoa powder, baking powder, and salt in a medium bowl.
In a large bowl, beat eggs and sugar for 5–7 minutes until fluffy. Add vanilla and oil, then gently fold in the dry ingredients.
Spread the batter into the tray and bake for 10–12 minutes. Once done, turn it onto a cocoa-dusted towel, peel off the parchment paper, roll the cake, and cool completely.

2️⃣ Make the Caramel Cream:

Whip the cream, powdered sugar, and vanilla extract to soft peaks. Fold in the dulce de leche until smooth.

3️⃣ Assemble the Roll:

Unroll the cooled sponge, spread the caramel cream, and drizzle extra caramel if desired.
Roll up the cake, wrap it in plastic wrap, and chill for 30 minutes.

4️⃣ Prepare Ganache:

Heat the cream to a simmer, pour it over the chocolate, and stir until glossy. Let it cool slightly.

5️⃣ Decorate and Serve:

Place the roll on a platter and pour the ganache over it, allowing it to drip down the sides. Chill briefly to set.
Add buttercream rosettes and caramel drizzle if desired. Slice and serve!

Next: Overnight Pumpkin French Toast Casserole