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Gooey Chocolate Caramel Roll

Indulge in a Gooey Chocolate Caramel Turtle Cake Roll, a rich blend of chocolate, caramel, and pecans. Perfect for any occasion, this delectable treat is easy to make and always a crowd-pleaser.
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Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs room temperature
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder sifted
  • 1/2 cup all-purpose flour sifted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup caramel sauce store-bought or homemade
  • 1/2 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup semisweet or milk chocolate chips
  • 1/4 cup caramel sauce
  • 1/4 cup chopped pecans
  • 1 tbsp heavy cream for melting chocolate

Equipment

  • Electric mixer or stand mixer
  • 10x15-inch jelly roll pan
  • Parchment paper
  • Whisk or hand mixer
  • Microwave or double boiler for melting chocolate

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat the eggs on high speed for 2-3 minutes until thick and pale, then gradually add the sugar.
  3. Sift the cocoa powder, flour, baking powder, and salt, then fold into the egg mixture along with the vanilla extract.
  4. Spread the batter evenly in the prepared pan and bake for 10-12 minutes.
  5. Remove the cake from the oven and, while warm, carefully roll it with the parchment paper from one short end to the other and let it cool completely.
  6. In a bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form, then fold in 1/2 cup of caramel sauce.
  7. Unroll the cooled cake carefully, spread the caramel whipped filling evenly, and re-roll the cake, seam-side down.
  8. Melt the chocolate chips with heavy cream and drizzle over the top, along with the remaining caramel sauce. Sprinkle with chopped pecans.
  9. Chill the cake roll in the refrigerator for at least 30 minutes before slicing.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 120mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

Try adding a few tablespoons of coffee to the batter for enhanced flavor. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Roll the cake while it's still warm to avoid cracks and ensure a smooth roll.
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