Ingredients
Scale
For the Crust:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup powdered sugar (for dusting)
- 1 cup caramel sauce
- 1/2 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until thick and pale. Add cocoa powder, vanilla, and salt, mixing well.
- Sift flour and baking powder together, then fold into the egg mixture until just combined.
- Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
- Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel, peel off parchment, and roll cake up in the towel. Let cool completely.
- Unroll the cooled cake, spread caramel sauce evenly, then sprinkle pecans and chocolate chips. Re-roll tightly without the towel.
- Chill for 1 hour before slicing. Drizzle with extra caramel and chocolate if desired.
Notes
You can customize the seasonings to taste.