Chocolate Caramel Cream Rol

Prepare the Cake:

Preheat Oven: Preheat to 350°F (177°C). Line a 12×10-inch (20×30 cm) baking pan with parchment paper and lightly oil it with cooking spray or butter.

Whip Egg Whites: Beat egg whites with 40g of sugar until soft peaks form. Set aside.

Mix Egg Yolks: Beat egg yolks with remaining 40g sugar and vanilla extract until pale and creamy, about 2 minutes.

Combine Dry Ingredients: Sift together flour, 3 tablespoons cocoa powder, salt, and baking powder. Add to egg yolk mixture with melted butter and coffee. Mix until combined.

Fold in Egg Whites: Gently fold in beaten egg whites until fully combined. Avoid over-mixing.

Bake: Spread batter in prepared pan. Bake for 10 minutes or until cake springs back when touched. Cool for 5 minutes.

Prepare the Filling:

Make Salted Caramel Cream: Beat whipping cream until thickened. Add salted caramel sauce and beat until soft peaks form.

Assemble the Cake:

Prepare Rolling Surface: Dust parchment paper or a clean kitchen towel with 2 tablespoons cocoa powder.

Roll the Cake: Turn warm cake onto prepared parchment paper or towel. Peel off the original parchment paper and roll cake from a short side. Cool completely.

Fill and Roll: Unroll cooled cake, spread salted caramel cream evenly, and roll again (without parchment paper). Place seam-side down on a serving plate.

Decorate:

Optionally, decorate with leftover cream or sprinkle with additional cocoa powder if desired.

Enjoy this indulgent treat