𝗗𝗼𝘂𝗯𝗹𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗔𝗹𝗺𝗼𝗻𝗱 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗖𝗮𝗸𝗲 𝗥𝗼𝗹𝗹

 

 

 

𝗗𝗼𝘂𝗯𝗹𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗔𝗹𝗺𝗼𝗻𝗱 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗖𝗮𝗸𝗲 𝗥𝗼𝗹𝗹

Ingredients:

For the cake:

- 3/4 cup all-purpose flour

- 1/4 cup cocoa powder

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 4 large eggs

- 3/4 cup granulated sugar

- 1 teaspoon vanilla extract

- 1/4 cup milk

For the filling:

- 1 cup chocolate chips

- 1/2 cup heavy cream

- 1/2 cup sliced almonds

- 1/2 cup caramel sauce

For decoration:

- Powdered sugar

- Additional sliced almonds

- Melted chocolate

Instructions:

1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.

2. In a bowl, sift together flour, cocoa powder, baking powder, and salt.

3. In a separate bowl, beat eggs and sugar until thick and pale. Stir in vanilla extract.

4. Gradually fold in the dry ingredients, alternating with the milk, until just combined.

5. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes.

6. While the cake is baking, prepare the filling. In a saucepan, heat chocolate chips and heavy cream until smooth. Stir in sliced almonds.

7. Once the cake is done, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

8. Spread the caramel sauce over the warm cake, then pour the chocolate almond filling on top.

9. Starting from one short end, carefully roll the cake and filling together using the towel to help. Place seam side down on a wire rack to cool completely.

10. Drizzle melted chocolate over the cake roll and sprinkle with additional sliced almonds.

11. Slice and serve. Enjoy!

Prep Time: 20 minutes | Baking Time: 12-15 minutes | Total Time: Approximately 1.5 hours | Servings: 8-10 slices