Chocolate Caramel Turtle Roll (Print Version)

# Ingredients:

→ Cake Batter

01 - 3 large eggs
02 - 3/4 cup granulated sugar
03 - 1 teaspoon vanilla extract
04 - 2/3 cup all-purpose flour
05 - 1/4 cup cocoa powder
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon salt

→ Filling

08 - 1 cup heavy cream
09 - 1/4 cup powdered sugar
10 - 1/2 cup caramel sauce
11 - 1/2 cup chopped pecans

→ Topping

12 - 1/2 cup semi-sweet chocolate, melted
13 - 1/4 cup pecans, optional for garnish
14 - Milk or dark chocolate, melted, for drizzling

# Instructions:

01 - Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Lightly grease the paper.
02 - Beat eggs and sugar until fluffy. Mix in vanilla. Sift in the flour, cocoa powder, baking powder, and salt. Fold gently to combine.
03 - Spread the batter evenly in the prepared pan and bake for 12-15 minutes, until the cake springs back when touched.
04 - While warm, roll the cake in a clean kitchen towel dusted with powdered sugar to prevent sticking. Let it cool completely.
05 - Whip the heavy cream with powdered sugar until soft peaks form. Gently fold in caramel sauce.
06 - Unroll the cooled cake. Spread the caramel cream filling evenly and sprinkle with chopped pecans. Carefully roll it back up.
07 - Melt semi-sweet chocolate and drizzle it over the rolled cake. Garnish with additional pecans if desired.
08 - Refrigerate the cake for at least an hour before slicing and serving.

# Notes:

01 - To prevent cracks in the sponge cake, roll it while it's still warm.
02 - Chilling the cake enhances flavor and helps it set for cleaner slices.

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