Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, whisk the eggs and granulated sugar until light and fluffy, about 3-4 minutes. Add the vanilla extract and water, mixing to combine.
Gradually fold in the dry ingredients, mixing just until incorporated.
Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Remove from the oven and allow to cool for 5 minutes. Sprinkle a clean kitchen towel with powdered sugar, then turn the cake onto the towel. Carefully peel off the parchment paper. Roll the cake up with the towel, starting from one short end. Allow the cake to cool completely while rolled up.
Make the Caramel Filling:
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and a pinch of salt. Bring to a simmer, stirring constantly, and cook for 3-4 minutes until the mixture thickens slightly.
Remove from heat and stir in the vanilla extract. Let the caramel cool for 10 minutes before using.
Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Pour the hot cream over the chopped chocolate in a bowl, stirring until the chocolate is fully melted and the ganache is smooth. Let it cool to room temperature.
Assemble the Cake Roll:
Unroll the cooled cake and spread a generous layer of the caramel filling evenly over the surface.
Sprinkle the chopped pecans over the caramel.
Carefully re-roll the cake, removing the towel as you go.
Place the rolled cake on a serving platter. Drizzle the chocolate ganache over the top, letting it cascade down the sides.
Drizzle the caramel sauce over the ganache and sprinkle with additional chopped pecans for garnish.
Serve:
Slice into 1-inch thick pieces and serve immediately, or refrigerate for up to an hour to allow the flavors to meld together before serving.
Serving and Storage Tips:
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