Chocolate Roll with Walnuts & Caramel
For the Roll
3 eggs
1.5 cups sugar
1.5 cups sour cream
1 1/4 cups all purpose flour
1.5 tsp baking soda + 1 Tbsp vinegar
1/4 cup cocoa powder, sifted
Walnut Filling:
3/4 cup ground or finely chopped walnuts
1/3 cup sugar
2 Tbsp water
1 Tbsp butter
Caramel Frosting:
2 sticks (225 grams) butter, unsalted, room temperature
1 cans dulce de leche
Chantilly Cream:
1 cup heavy cream (at least 33% fat content)
1/3 cup sugar
1 tsp vanilla extract
Chocolate Ganache:
75 mls heavy cream
1/3 cup semi-sweet chocolate chips or chopped dark chocolate
2 tbsp corn syrup
Method:
- Preheat oven to 350F with the baking rack in the middle. Line a jelly roll pan (18 inches x12 inches) with parchment paper. Set aside
- Whith a stand mixer or a whisk whip together eggs & sugar until pale and fluffy, about 3-4 minutes. Add the sour cream and whip together for of couple seconds until incorporated. Add the flour, whisk to incorporate, then add the mixture of vinegar & the baking soda and whisk again. Sift in the cocoa powder and whisk one more time to create a smooth and lump free batter. Stop whisking as soon as the batter is smooth and lump free.
