- 1 cup semi-sweet chocolate, finely chopped
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 cup Crown® Lily White® Corn Syrup
- 3/4 cup whipping cream
- 3 eggs, separated
- ½ teaspoon lemon juice (or white vinegar)
- 3 tablespoons sugar
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ cup sugar
- 1-1/2 teaspoons Fleischmann's® Baking Powder
- ½ teaspoon salt
- 1/3 cup water
- 1/3 cup Mazola® Canola Oil
- 2 teaspoons vanilla extract
- cocoa powder for dusting
- 1 cup whipping cream
- 3 tablespoons caramel sauce (or store bought Dulce de Leche), link to recipe Sea Salt Caramel Sauce or see below
- ½ cup chopped pecans, plus ¼ cup for decorating
- Electric mixer with whisk attachment
- 10 x 15 Jelly roll pan
- Candy thermometer
- Pastry brush
- Have your cake ingredients ready at room temperature. Preheat oven to 350°F. Lightly spray a 10 x 15 jellyroll pan with non-stick cooking spray, line with parchment paper and wrap it up the sides of the pan, lightly spray paper.
- Start by making your chocolate glaze so it has time to cool before covering your cake. Place chocolate, butter and vanilla in medium bowl. Bring corn syrup and cream to a boil in a small saucepan over medium heat. Remove from heat; pour over chocolate. Cover; let stand several minutes until mixture can be whisked smooth and chocolate is completely melted. Set aside to cool.
- To make the cake batter use a clean, grease-free metal bowl and beater, whisk the egg whites until soft peaks form, add in the lemon juice and gradually add in 3 tablespoons of sugar, one tablespoon at a time. Continue whipping until stiff peaks, about 1 to 2 minutes more. Set aside.
- In another bowl sift together the flour, cocoa powder, ½ cup sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil and vanilla. Slowly add the egg yolk mixture to the flour mixture, whisking until well blended. Slowly pour half of the batter into egg whites, gently folding to mix together, fold in remaining batter until well blended. Pour into prepared pan, level off using an offset spatula, ensure batter is spread right to the corners. Bake for 13-15 minutes, or until cake bounces back when touched and toothpick in center comes out clean. Remove cake from oven; allow to cool only 3 minutes.
- Place a clean dishtowel on counter and dust generously with cocoa powder. Carefully invert hot cake onto towel. Remove base piece of parchment paper. Gently roll the hot cake from the short end, rolling the towel into it to form a log; allow to cool a minimum of 30 minutes to one hour in this rolled state with the seam at the bottom. Must be cool before filling with whipped cream.
- To make the caramel sauce, combine brown sugar, corn syrup and butter in a 1-quart saucepan. Without stirring, bring to a full boil over medium-high heat and continue to boil until temperature reaches 220°F using a candy thermometer. Remove from heat; immediately stir in cream, sea salt and vanilla. Pour ¼ cup into a bowl to cool. Pour remaining sauce in a jar and refrigerate up to one month, enjoy with ice cream, use as a fruit dip, or with your favourite dessert.
- To make the filling, whip the cream with an electric mixer and whisk attachment on high until it reaches stiff peak stage. Slowly drizzle the cooled caramel sauce into the cream while continuing to whip on medium-low speed.
- Once the cake has cooled, gently unroll the cake and evenly spread with the caramel whipped cream. Sprinkle with ½ cup chopped pecans. Carefully re-roll the cake back up, place seam side down. Dust off any excess cocoa powder with a pastry brush. Plate cake on your desired serving platter. Pour the cooled chocolate glaze over the cake, spreading gently to allow glaze to run down and cover the sides. Sprinkle with ¼ cup chopped pecans. Drizzle with 1-2 tablespoons caramel sauce.
- Best served immediately or store in refrigerator until ready to serve. Keeps for up to 3 days in fridge.
*TIP* - Sea Salt Caramel Sauce may be made up to one week in advance, and stored in refrigerator.