Milky Way Simply Caramel Flourless Chocolate Cake Roll
 
 
Light whipped cream is studded with MILKY WAY® Simply Caramel Bites and drizzled with milk chocolate caramel sauce, then rolled up in a chocolaty flourless sponge cake, covered with a chocolate ganache truffle frosting, and drizzled with more milk chocolate caramel.
Author:
Serves: 8
Ingredients
For the chocolate sponge cake:
  • 8 large eggs, separated
  • ⅔ cup granulated sugar
  • 1 Tbsp + 2 Tbsp + ¼ cup unsweetened cocoa powder, divided
  • ⅛ tsp salt
  • 2 Tbsp brewed cold coffee (leftover is fine)
  • 1 tsp vanilla extract
For the milk chocolate caramel sauce:
  • ½ cup heavy cream
  • About ½ cup (about 17-18, or about half of a 7 oz. bag) MILKY WAY® Simply Caramel Bites
For the chocolate ganache frosting:
  • ½ cup heavy cream
  • ⅔ c semi sweet chocolate chips
  • ¼ tsp vanilla
For the whipped cream:
  • 1 cup heavy cream
  • 2 Tbsp powdered sugar
  • 1 tsp pure vanilla extract
  • About ½ cup (about 17-18, or about half of a 7 oz. bag) MILKY WAY® Simply Caramel Bites
Instructions
For the chocolate sponge cake:
  1. Preheat oven to 350°F.
  2. Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tbsp cocoa powder.
  3. Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow.
  4. Add 2 Tbsp cocoa powder, salt, coffee and vanilla, and beat in.
  5. With clean beaters and a large clean bowl beat the egg whites to form stiff peaks.
  6. Gently fold about about a quarter of the egg whites into the egg yolk mixture.
  7. In three additions, fold in the remaining egg whites.
  8. Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
  9. While the cake is baking, sprinkle ¼ cup cocoa powder over a clean kitchen towel.
  10. After removing the cake from the oven, cool for a few minutes,and run a knife around the edges of the cake.
  11. Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake.
  12. Carefully roll the cake in the kitchen towel and allow to cool completely.
  13. While the cake is baking and cooling, prepare the milk chocolate caramel sauce (it will have to chill in the refrigerator), chocolate ganache frosting (it will have to cool to room temperature), and, just before you are ready to assemble the cake, the whipped cream.
For the milk chocolate caramel sauce:
  1. Combine the heavy cream and MILKY WAY® Simply Caramel Bites in a small saucepan over low heat, and gently melt the Bites, stirring until smooth.
  2. Remove from heat and cool in the refrigerator until thickened slightly.
For the chocolate ganache frosting:
  1. Combine the heavy cream and chocolate chips in a small bowl and gently melt in the microwave or on the stove over a pan of simmering water.
  2. Stir until completely smooth, then stir in the vanilla.
  3. Let cool to room temperature. Just before you are ready to frost the cake, using a stand mixer or hand mixer, whip the ganache until it is a spreadable, but thick consistency.
For the whipped cream:
  1. Place the Bites int he freezer for a short time until slightly firm, then coarsely chop. Set aside.
  2. If you have the time, chill your bowl and whisk attachment or beaters in the refrigerator.
  3. In a large bowl using your stand mixer or hand mixer, whip the heavy cream with the powdered sugar and vanilla until soft peaks form.
  4. Fold in the Bites.
Assembling the cake:
  1. Carefully unroll the cake in the towel.
  2. Gently spread the whipped cream mixture over the top of the cake, spreading to about a half inch from the long side, and and inch or two from the short sides.
  3. Drizzle about ¼-1/3 cup of the milk chocolate caramel sauce over the whipped cream.
  4. Roll up the cake from short end to short end. Place seam side down.
  5. Take a small amount of the ganache frosting to gently coat the cake with a thin "crumb coat". This must be done carefully, as the cocoa powder on the cake will keep the frosting from sticking to the cake at first.
  6. Now use the remaining frosting and evenly frost the cake.
  7. Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.
  8. Drizzle with milk chocolate caramel sauce, reserving additional for serving, if desired.
Notes
Adapted from Simply Gluten Free's Gluten Free Flourless Chocolate Toffee Roll.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2014/03/27/flourless-caramel-chocolate-cake-roll/