π« Gooey Chocolate Hazelnut Caramel Cake Roll Recipe π«
Introduction
Indulge in the decadence of a Chocolate Hazelnut Caramel Cake Roll, where a light and fluffy chocolate sponge is rolled with layers of rich hazelnut spread, gooey caramel, and crunchy hazelnuts. This delightful dessert is perfect for special occasions or whenever you want to impress your guests with a show-stopping treat!
Ingredients
For the Cake:
- ΒΎ cup all-purpose flour
- ΒΌ cup cocoa powder
- 1 teaspoon baking powder
- ΒΌ teaspoon salt
- 4 large eggs
- ΒΎ cup granulated sugar
- 1 teaspoon vanilla extract
- ΒΌ cup milk
For the Filling:
- 1 cup chocolate hazelnut spread
- Β½ cup caramel sauce
- Β½ cup chopped hazelnuts
For the Topping:
- Powdered sugar (for dusting)
- Whole hazelnuts (for garnish)
Instructions
1. Prepare the Cake
- Preheat the oven to 350Β°F (175Β°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
2. Make the Batter
- In a large mixing bowl, beat the eggs and sugar using an electric mixer until thick and pale (about 3-4 minutes). Stir in vanilla extract.
- Gradually fold in the dry ingredients, alternating with the milk, until just combined.
3. Bake the Cake
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
4. Roll the Cake
- While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from the short end, roll the cake tightly with the towel. Let it cool completely.
5. Add the Filling
- Once cooled, unroll the cake and spread the chocolate hazelnut spread over the surface. Drizzle the caramel sauce and sprinkle chopped hazelnuts evenly.
6. Roll and Chill
- Roll the cake back up (this time without the towel) and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes to set.
7. Decorate and Serve
- Dust the cake roll with powdered sugar, garnish with whole hazelnuts, and slice to serve.
Tips for Success
- Prevent Cracks: Rolling the cake while itβs warm helps prevent cracks. Use a gentle touch when handling.
- Even Spreading: Use an offset spatula for even layers of filling.
- Chill for Neater Slices: Refrigerate the rolled cake before slicing to ensure cleaner cuts.
FAQs
1. Can I substitute hazelnuts with other nuts?
- Yes, almonds or walnuts are great alternatives if hazelnuts arenβt available.
2. How do I prevent the cake from sticking to the towel?
- Dust the towel generously with powdered sugar before rolling the cake.
3. Can I make this cake roll ahead of time?
- Absolutely! Prepare the cake roll a day in advance and store it in the fridge. Dust with powdered sugar just before serving.
Common Mistakes & Solutions
Mistake 1: Cake cracks while rolling.
- Solution: Roll the cake immediately after baking while itβs still warm and pliable.
Mistake 2: Filling leaks out during rolling.
- Solution: Spread the filling evenly and avoid overfilling the edges.
Mistake 3: Cake feels dry.
- Solution: Donβt overbake. Check the cake at the minimum bake time to avoid drying it out.
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