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Assemble the roll: Carefully unroll the cooled sponge cake and spread the caramel cream filling evenly over the surface. If desired, drizzle extra caramel sauce over the filling. Gently roll the cake back up, using the towel to guide you. Wrap it in plastic wrap and refrigerate for at least 30 minutes to set.
Prepare the ganache: In a small saucepan, heat the heavy cream until just simmering. Pour it over the chocolate in a bowl and let it sit for 2-3 minutes. Stir until smooth and glossy. Let the ganache cool slightly so it thickens but remains pourable.
Decorate: Remove the cake from the fridge, place it on a serving platter, and pour the chocolate ganache over the top, allowing it to drip down the sides. Chill briefly to set the ganache. If desired, pipe caramel buttercream rosettes on top and drizzle with extra caramel sauce.
Slice and serve chilled or at room temperature. Enjoy the rich chocolate, smooth caramel, and light cream in every bite!
Prep Time: 25 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 30 minutes | Kcal: 380 per slice | Servings: 8-10 slices
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