Chocolate Pecan Swiss Roll

Ingredients:

• 4 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 1/4 cup caramel sauce
• 1 cup pecans, toasted and chopped

Directions:

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla extract.
3. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until well combined.
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
5. Remove the cake from the oven and let it cool in the pan for a few minutes. Turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
6. In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over the chopped chocolate. Let it sit for 5 minutes, then stir until smooth to make the ganache.
7. Unroll the cooled cake and spread half of the ganache over the surface. Sprinkle with chopped pecans and re-roll the cake.
8. Pour the remaining ganache over the top of the rolled cake, letting it drip down the sides. Drizzle with caramel sauce and garnish with additional pecans.
9. Allow the ganache to set before slicing and serving.

Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes

Kcal: 450 kcal | Servings: 10 servings