Chocolate Caramel Swiss Roll

Well, I’ve had my obligatory one month-ish break from sugar after the holidays and now here we are on the verge of Valentine’s Day, and I’m snuffle-hunting for chocolate recipes to stir up rohmahnce. May it take you to sunny heart-filled scapes deep within your nostalgia. Today, that place for me is the purple house and purple heart-leaf tree in Minnesota. And a Prague garden and sunset to match.

Found one. Izzy is hoping her birthday gets here soon.

Chocolate Caramel Swiss Roll

Adapted from Martha Stewart magazine

WHIPPED CREAM

1/4 cup granulated sugar

1 1/2 teaspoons cornstarch

1 1/2 cups heavy cream

Pinch of coarse salt

2 tablespoons confectioners’ sugar

CAKE

Vegetable-oil cooking spray

1/4 cup sifted Dutch-process cocoa powder, plus more for pan and dusting

1/2 cup sifted cake flour (not self-rising)

1/4 teaspoon coarse salt

3 large eggs, plus 2 large egg yolks, room temperature

1/2 cup granulated sugar

4 tablespoons unsalted butter, melted and cooled

SYRUP

1/4 cup granulated sugar

1 1/2 teaspoons bourbon, such as Maker’s Mark

1 1/2 teaspoons Dutch-process cocoa powder

Whipped cream: Fill a large bowl with ice water. In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved. Continue to cook, swirling occasionally, until deep golden brown, about 6 minutes. Meanwhile, stir cornstarch into 1/4 cup cream, then stir mixture into remaining 1 1/4 cups cream. Add cream mixture and salt to caramel, whisking constantly (it will bubble up), and bring to a boil. Set pot in bowl of ice water and let cool, whisking occasionally, 30 minutes; then refrigerate until very cold, at least 1 hour and up to overnight.

Cake: Preheat oven to 425 degrees. Spray a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment, then dust with cocoa, tapping out excess. Whisk together cocoa, flour, and salt.

Combine eggs, yolks, and granulated sugar in a heatproof bowl set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch, about 2 minutes. In a mixer fitted with the whisk attachment, beat on medium-high speed 2 minutes. Increase speed to high and beat until mixture is pale and thick, about 4 minutes more.

Sift cocoa mixture over top of egg mixture, then fold in. When almost incorporated, pour butter down side of bowl; gently fold to combine, scraping bottom of bowl. Transfer to prepared sheet, using an offset spatula to spread evenly. Bake until center springs back when lightly touched, 6 to 7 minutes. Run a small sharp knife around edges of cake.

Invert onto a clean kitchen towel; remove parchment.

Immediately, starting at one short side, roll into a log, incorporating towel. Let cool 30 minutes.

Syrup: In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved, 1 minute. Continue to cook, without stirring but swirling occasionally, until syrup turns dark amber, 3 to 4 minutes. Whisk in 1/4 cup water (it will bubble up), bourbon, and cocoa. Whisk until smooth. Let cool about 30 minutes.

Whisk confectioners’ sugar into chilled cream mixture, then whip to stiff peaks. Refrigerate at least 30 minutes and up to 2 hours. Whisk again just before filling cake.

Unroll cooled cake. Brush surface generously with syrup. Use offset spatula to spread whipped cream over cake, leaving a 1/2-inch border all around.

Starting at a short end, roll cake to enclose filling (without towel). Wrap towel around cake (for a tight roll, hold closed with binder clips). Refrigerate at least 1 hour and up to overnight. Dust with cocoa and serve. (For cleanest slices, use a serrated knife.)