Prepare to embark on a culinary journey that will transform your kitchen into a gourmet dessert paradise! This Chocolate Roll with Walnuts Dulce de Leche Buttercream is not just a dessert—it's an experience that combines rich chocolate, crunchy walnuts, and the irresistible sweetness of dulce de leche in one show-stopping treat. Whether you're looking to impress your dinner guests or simply treat yourself to a luxurious slice of heaven, this recipe promises to be your new go-to dessert that's surprisingly easier to make than you might think!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 1/4 cup water
- 1 cup walnuts, chopped
- 1 cup dulce de leche
- 1/2 cup unsalted butter, softened
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- In a large mixing bowl, beat the eggs and sugar using an electric mixer on high speed for about 5-7 minutes, until the mixture becomes thick, pale, and forms ribbons when the beater is lifted.
- Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter. Add water and mix gently until just combined.
- Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Sprinkle chopped walnuts over the top of the batter.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Immediately after removing from the oven, dust the cake with cocoa powder and place a clean kitchen towel over the top. Carefully roll the cake with the towel, starting from the short end, and let it cool completely on a wire rack.
- While the cake is cooling, prepare the dulce de leche buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add dulce de leche and continue beating until smooth and well combined.
- Once the cake is completely cool, carefully unroll it and spread the dulce de leche buttercream evenly across the surface, leaving a small border around the edges.
- Re-roll the cake carefully, using the towel to help guide the process. Place the roll seam-side down on a serving platter.
- Refrigerate the chocolate roll for at least 1 hour to set. Before serving, dust with additional cocoa powder and slice into 1-inch thick pieces.
Tips
- Room Temperature Matters: Ensure your eggs and butter are at room temperature for the best texture and easier mixing.
- Whip Those Eggs: When beating eggs and sugar, patience is key. Beat until the mixture is pale and forms thick ribbons—this creates the cake's signature light and airy texture.
- Gentle Folding Technique: When incorporating dry ingredients, use a gentle folding motion to preserve the air in the batter, which keeps the cake light and fluffy.
- Rolling While Warm: Rolling the cake while it's still warm prevents cracking. The kitchen towel trick helps create a perfect spiral without breaking.
- Chill for Success: Refrigerating the roll helps the buttercream set and makes slicing cleaner and more precise.
- Make Ahead Friendly: This dessert can be prepared a day in advance, making it perfect for entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 110mg
