Ingredients
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup salted caramel sauce
- 1/2 cup dark chocolate, melted
- Sea salt flakes
Directions
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Whisk egg yolks and sugar until thick and pale.
Stir in vanilla and espresso powder.
Sift flour, cocoa powder, and salt, then gently fold into the egg yolk mixture.
Whip egg whites until stiff peaks form, then gently fold into the batter.
Spread batter evenly onto the prepared baking sheet.
Bake for 10-12 minutes.
Immediately roll the warm cake in a clean kitchen towel to prevent cracking.
While the cake cools, whip the heavy cream and powdered sugar until fluffy.
Unroll the cooled cake, spread the whipped cream evenly, and arrange fresh berries on top.
Gently roll the cake back up.
Drizzle salted caramel over the roulade.
Melt dark chocolate and drizzle over the top.
Sprinkle with sea salt flakes.
Frequently Asked Questions
How do I prevent my Salted Caramel Chocolate Roulade sponge from cracking when rolling?
To prevent cracking, ensure you roll the warm sponge gently but immediately after baking while it's still pliable. Dusting the parchment paper with extra cocoa powder before the 10-minute bake time can also help release the edges cleanly, making the roll easier.
Can I make the Salted Caramel Chocolate Roulade ahead of time, and how should I store it?
It's best to assemble the roulade no more than 12 hours in advance for optimal freshness. Store the finished roulade, tightly wrapped, in the refrigerator; the high moisture content means it won't freeze well.
What is the best way to incorporate the heavy cream filling into this roulade recipe?
Whip the 3/4 cup of heavy whipping cream until stiff peaks form, then gently fold in the powdered sugar and any extra flavorings. Spread this filling evenly over the cooled chocolate sponge before rolling it up to ensure a smooth, stable swirl.
