Chocolate Caramel Roulade

Chocolate Caramel Roulade

Butter for coating the tin

6 eggs

150g light brown soft sugar

1 tablespoon plain flour

pinch salt

50g plus two tablespoons cocoa powder

Filling:

200g plain chocolate

600ml double (heavy) cream

200g caramel spread (or you could use chocolate spread)

1 teaspoon vanilla extract

Butter the base and sides of a 25cm x 37cm swiss roll tin or roast tin and line the base with baking parchment.

Heat the oven to 180C/gas mark 4.

Whisk the eggs and sugar together until they have doubled in size and are a mousse like texture, best done in a food mixer as this takes about 5-10 minutes.

Mix the flour, salt and 50g of cocoa in a bowl and then sift over the egg mixture.  Fold in carefully.

Slowly pour the batter into the tin - don't tip the mixture in from a great height as you will lose the air.

Tilt the tin from side to side to allow the batter to flow into the corners of the tin.

Bake for 15 minutes or until the cake has risen all over and shrunk away from the sides of the tin a little.

Take out of the oven and slide a palette knife around the edges to loosen the cake.

Spread a large sheet of baking parchment out and sift the two tablespoons of cocoa powder over it.  Flip the cake onto the sheet, remove the tin and then cover the cake with a tea towel.

To make the filling - chop the chocolate into pieces.  Heat 300ml of the cream until warm, remove fro the heat and stir in the chocolate pieces, the caramel spread and the vanilla extract.  Let the ingredients melt into the cream and stir until smooth.  Set aside to cool.

Pour the rest of the cream into a bowl and whip into soft peaks, fold into the chocolate ganache, it should be thick but not stiff.

When the cake has cooled trim about 1cm from each edge. 

Spread the filling over the cake and then roll up from one end using the baking parchment to help you roll it.  Roll from the short end to  make a fat cake or from the long end to make a thinner, longer cake.

Transfer to your serving dish.

Spread the remaining ganache over the cake and decorate with icing sugar or chocolate sprinkles.  Chill for at least one hour before serving and up to three days.

Adapted from Olive magazine recipe