Chocolate Caramel Cream Roll

𝗜𝗻𝗴𝗿di𝗲𝗻𝘁𝘀

Regarding the Cake:

80g of granulated sugar, divided into three large eggs (2x40g)
One teaspoon of espresso powder or one tablespoon (15 ml) of strongly brewed coffee
45g of melted unsalted butter
One-tsp. pure vanilla extract
47 grams of all-purpose flour
Two Tablespoons for rolling and three Tablespoons of natural,
unsweetened cocoa powder
One tsp baking powder
1/4 tsp salt

For the Cream of Salted Caramel:

Get the cake ready:

Preheat the oven to 350°F, or 177°C. Grease a 12 x 10 inch (20 x 30 cm) baking pan with cooking spray or butter, then line it with parchment paper.
Beat the egg whites with 40g of sugar until soft peaks form, then whip them. Put aside.
Beat egg yolks with vanilla essence and the remaining 40g of sugar until pale and creamy, about 2 minutes.
Mix Dry Ingredients: Sieve flour, baking powder, salt, and three tablespoons of cocoa powder. Add coffee, melted butter, and egg yolk combination. Stir until well blended.
Gently fold in the beaten egg whites until they are well mixed. Don’t mix too much.
Bake: Evenly distribute batter into pan. Bake the cake for ten minutes, or until it bounces back when you touch it. Allow to cool for five minutes.

Get the Filling Ready:

To prepare Salted Caramel Cream, beat heavy cream until it becomes thick. Whisk in the salted caramel sauce until soft peaks form.

Put the Cake Together:

Rolling surface preparation: Sprinkle two tablespoons of cocoa powder onto a clean kitchen towel or parchment paper.
To roll the cake, place it onto a cloth or parchment paper that has been prepared. After removing the initial parchment paper, roll the cake starting at the shorter end. Let cool fully.
Fill and Roll: Unroll the chilled cake, smooth out the salted caramel sauce, and roll once more (no parchment paper this time). Place on a serving platter, seam side down.

Adorn:

Garnish with any remaining cream or, if preferred, add a bit more chocolate powder.