Ingredients :
Cake Roll :
– 4 eggs
– 100g granulated sugar
– 80g all-purpose flour
– 20g cocoa powder
– 1 tsp vanilla extract
Filling :
– 300ml heavy cream
– 50g powdered sugar
– 1 tsp vanilla extract
– 100g caramel sauce
– 50g pecans, chopped
– 30g chocolate chips
Glaze :
– 150g caramel sauce
– 50g heavy cream
– 20g butter
Topping :
– 50g pecans, whole and halved
– 30g chocolate chips
Preparation :
1. Preheat oven to 180°C. Line a baking sheet with parchment paper.
2. Beat eggs and sugar until pale and thick. Sift in flour and cocoa. Fold gently. Spread evenly on tray.
3. Bake for 10–12 minutes. Cool slightly, then roll with parchment paper. Set aside to cool completely.
4. Whip cream with powdered sugar and vanilla until stiff. Fold in caramel, pecans, and chocolate chips.
5. Unroll cake. Spread filling evenly. Roll back carefully. Chill for 1 hour.
6. Heat caramel, cream, and butter until smooth. Cool slightly. Pour over cake.
7. Decorate with pecans and chocolate chips. Serve chilled.
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