Chocolate Caramel Turtle Cake Roll
A stunning and delicious dessert combining rich chocolate, smooth caramel, and crunchy nuts, perfect for special occasions.
Ingredients
For the cake
- 4 large eggs, at room temperature Eggs should be at room temperature for better volume.
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour Can be substituted with a gluten-free blend.
- 1/4 teaspoon salt
- Powdered sugar for rolling Generously sprinkle on the kitchen towel.
For the fillings
- 1 cup caramel sauce Store-bought or homemade.
- 1/2 cup finely chopped pecans or walnuts
- 200 ml cream Used for the chocolate filling.
- 150 g milk or dark chocolate For the chocolate cream filling.
- 1 tablespoon butter Used in the chocolate filling.
For the ganache coating
- 120 g dark chocolate For the ganache coating.
- 100 ml cream
- 1 tablespoon butter Optional, for shine.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Beat the eggs and sugar together on high speed for 5–7 minutes until the mix turns white and fluffy.
- Add the vanilla to the egg mixture.
- Sift together the flour, cocoa, and salt, then gently fold this dry mix into the egg mixture using a spatula.
- Spread the cake batter evenly in a thin layer on the prepared baking sheet.
- Bake for about 10–12 minutes. The cake is done when its edges pull slightly away from the pan and the top springs back when touched.
- Generously sprinkle powdered sugar on a clean kitchen towel.
- Flip the hot cake onto the towel and carefully peel off the parchment paper.
- Starting from one short edge, roll the cake up with the towel and set it aside to cool completely.
Filling Preparation
- For the chocolate cream filling, heat the cream and pour it over the finely chopped chocolate. Let it sit for a minute, then stir in the butter until smooth.
- For the caramel filling, mix the caramel sauce with the chopped walnuts.
Assembly
- Once the cake has cooled, unroll it gently. Spread a thin layer of chocolate cream on top, then add the caramel-walnut mixture either in a line or thinly spread.
- Roll the cake tightly again, then refrigerate for 30-45 minutes.
Ganache Coating
- To prepare the ganache coating, heat the cream and pour it over the chocolate. Stir until melted and smooth, then mix in the butter for added shine if desired.
- Pour the ganache evenly over the rolled cake.
Serving
- Serve with additional caramel drizzled on top and sprinkle with pecan pieces. For the best consistency, chill the cake in the refrigerator for about an hour before serving.
Notes
Wrap the cake tightly in plastic wrap or foil and store it in the refrigerator for up to 3-4 days. For longer storage, consider freezing it and thawing in the fridge before serving.