Description
A decadent and light caramel chocolate log featuring a soft chocolate sponge rolled with a spiced cream filling and luscious dulce de leche swirls, finished with a drizzle of white chocolate. This gluten-free dessert balances rich sweetness with warm spices, perfect for special occasions or indulgent treats.
Ingredients
Scale
For the Cake
- Butter, for greasing
- 4 large eggs
- 125g golden caster sugar, plus extra for sprinkling
- 25g cocoa powder
- 50g oat flour (gluten-free)
- Pinch of salt
For the Filling
- 400ml double cream
- 2 tbsp light brown soft sugar
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (seeds from 3 pods, crushed)
Additional
- 100g dulce de leche (or Carnation caramel)
- Icing sugar, for dusting
- 50g white chocolate (gluten-free), melted
Instructions
- Prepare tray and preheat oven: Lightly grease a 26 x 36cm baking tray with a substantial rim and line it with baking parchment. Preheat the oven to 180C (160C fan)/gas mark 4.
- Make the spiced cream filling: Combine the double cream, light brown sugar, ground ginger, ground cinnamon, and crushed cardamom seeds in a small saucepan. Bring to a gentle boil over medium heat, whisking continuously to dissolve the sugar and prevent lumps. Transfer the mixture into a small container, cover with cling film, and chill in the refrigerator for several hours until completely cold.
- Whisk eggs and sugar: In a large bowl, whisk the eggs and 125g golden caster sugar using an electric whisk for 5-8 minutes until the mixture triples in volume and forms a ribbon when the beaters are lifted.
- Incorporate dry ingredients: In a separate bowl, sift together the cocoa powder, oat flour, and a pinch of salt. Gradually sieve the dry ingredients over the egg mixture in three additions, folding carefully each time to keep the batter light and airy.
- Bake the sponge: Pour the batter into the prepared tray and level evenly. Bake for 12-14 minutes until the cake springs back gently when pressed. Remove from the oven and slide the cake with parchment onto a wire rack to cool completely.
- Turn and sugar the sponge: Once cooled to room temperature, confidently invert the cake onto a piece of parchment sprinkled lightly with caster sugar. Carefully peel off the lining parchment from the cake.
- Whip the chilled filling: Whisk the chilled spiced cream mixture until it holds soft peaks. Spread it evenly over the sponge, leaving a 2cm border at one short edge clear.
- Add dulce de leche and swirl: Dollop spoonfuls of dulce de leche randomly over the cream filling. Use a knife or spoon to gently swirl the caramel into the cream.
- Roll the cake: Using the parchment underneath to help, carefully roll the sponge from the edge without filling, ensuring the uncovered sponge edge finishes the roll. Expect minor splitting, which is normal.
- Finish the cake: Dust the rolled log with a thin layer of icing sugar and transfer it onto a serving plate. Drizzle the melted white chocolate over the top for an elegant finish.
- Serve: Due to its low fat content, serve the caramel chocolate log on the same day it is made to avoid dryness.
Notes
- Ensure oat flour and white chocolate are labeled gluten-free if you require a gluten-free dessert.
- Grinding the spices fresh enhances the flavor; use a spice grinder or pestle and mortar for best results.
- Do not pre-roll the cake before filling as it may crack due to its delicate texture.
- Chill the spiced cream filling thoroughly before whipping for optimal texture.
- Minor cracks in the rolled cake are expected and do not affect taste.
- Serving the cake the same day preserves moistness and texture.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: caramel chocolate log, gluten free chocolate cake, spiced cream filling, dulce de leche dessert, rolled sponge cake
