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  1. Home
  2. chocolate dessert recipe

Chocolate, caramel and praline sponge roll

Three of the very best things in life, rolled up into one amazing treat. - by Alison Pickel
  • 23 Jun 2020
Chocolate, caramel and praline sponge roll
Cook: 10 Minutes - medium - Serves 8 - Vegetarian - pregnancy-safe
Proudly supported by

Three of the very best things in life, rolled up into one amazing treat.

Ingredients

Cooking oil spray, to grease

3 eggs

½ cup caster sugar

⅔ cup self-raising flour

2 Tbsp boiling water

½ cup store bought caramel sauce

1 Tbsp icing sugar mixture

300 ml thickened cream, whipped

3 mint leaves, for garnish

2 tbsp Dutch cocoa powder

1 bottle chocolate sauce, for garnish

Praline

½ cup sugar

2 tbsp water

¼ cup slivered almonds

Method

  1. Preheat oven to 180°C. Grease a 32 x 24cm Swiss roll tin with cooking oil. Line with baking paper.
  2. Put eggs and sugar in the bowl of an electric mixer and beat on high, using whisk attachment, for 5 minutes or until thick and pale. Sift in flour and Dutch cocoa powder and fold in until combined. Fold in boiling water until just combined (do not over-mix).
  3. Spoon mixture into prepared tin and smooth surface. Bake for 10 minutes or until light golden and dry to touch.
  4. Put a double layer of plastic wrap slightly larger than tin on a clean dry surface. Invert sponge on top. Carefully remove paper.
  5. While still hot, roll up sponge from 1 short side to the other, enclosing in plastic wrap as you roll. Set aside for 30 minutes to cool to room temperature
  6. Meanwhile, to make praline, combine sugar and water in a small saucepan over medium heat. Cooking, stirrig untill sugar has dissolved. Cook a further 5-7 minutes, without stirring, or until a light golden colour. Stir in slivered almonds and pour into a baking tray lined with baking paper and leave to set. Once set, break into small pieces with a kitchen mallet.
  7. Unroll sponge. Spread with ½ cup store-bought thick caramel sauce and top with ½ of the cream.
  8. Re-roll sponge from 1 short side to the other, using plastic wrap to guide back into a roll. Put on a serving platter.
  9. Spoon remaining cream over sponge roll, spreading to coat top and sides completely but leaving ends uncovered. Drizzle with a thick chocolate sauce and scatter over a little finely chopped praline

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