Caramel chocolate log

Caramel chocolate log

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(2 ratings)

Prep: 50 mins Cook: 20 mins plus 2-3 hrs chilling

A challenge

Serves 8 - 10

This fabulous gluten-free cake has a festive spiced cream and dulce de leche filling - drizzle with white chocolate for an extra-special end to a Christmas dinner party

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (10)

  • kcal385
  • fat27g
  • saturates16g
  • carbs29g
  • sugars25g
  • fibre1g
  • protein6g
  • salt0.3g
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Ingredients

  • butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125g golden caster sugar, plus extra for sprinkling
  • 25g cocoa powder
  • 50g oat flour (check the label to ensure it’s gluten-free)
  • 100g dulce de leche (or Carnation caramel)
  • icing sugar, for dusting
  • 50g white chocolate (check the label to ensure it’s gluten-free), melted

For the filling

  • 400ml double cream
  • 2 tbsp light brown soft sugar
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom (the seeds from 3 pods, crushed – see tip)

Method

  1. Lightly grease a 26 x 36cm baking tray with a substantial rim and line with baking parchment. Heat oven to 180C/160C fan/gas 4.

  2. To make the filling, put all the ingredients in a small saucepan and bring to the boil over a medium heat, whisking to dissolve the sugar and prevent lumps. Pour into a small container, cover with cling film and place in the fridge for a few hrs or until fully chilled.

  3. Put the eggs and caster sugar in a large bowl and use an electric whisk to whisk for 5-8 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted from the bowl. In a separate bowl, mix together the cocoa powder, oat flour and a pinch of salt. Working in three additions, carefully sieve the dry ingredients over the egg mixture and carefully fold in, keeping the mixture light and airy. Carefully pour the batter onto the prepared tray and gently level out to an even layer.

  4. Bake for 12-14 mins or until the cake springs back when lightly pressed. Remove from the oven and carefully slip the cake and parchment onto a wire rack to cool (unlike other roll cakes, this one isn’t pre-rolled as it is more likely to crack).

  5. Once the cake is at room temperature, confidently turn over in one motion onto a piece of parchment sprinkled lightly with caster sugar, then peel off the lining parchment.

  6. Whisk the spiced cream filling until it holds soft peaks, then spread to an even layer, leaving 2cm along the short edge clear. Spoon the dulce de leche randomly all over the filling and use a knife or a spoon to swirl together.

  7. Carefully roll the cake, using the parchment underneath to help, making sure the uncovered sponge edge is at the end of the roll. Don’t worry if the cake splits a little, this is to be expected. Dust the cake with a thin layer of icing sugar and carefully lift onto a serving plate. To finish, drizzle the cake with the white chocolate. As this cake is made with very little fat, it is best served on the day it is made, as it will dry out more quickly.

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Comments, questions and tips

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clairewebster
11th Dec, 2016
5.05
The flavours and textures of this are absolutely delicious. The sponge is lovely and light and the spiced cream is amazing. I'm quite new to following a gluten free diet so i'm really pleased to have found a great dinner party dessert that doesn't taste gluten free. I had a bit of a disaster rolling it together; I didn't quite whip the cream enough and whilst I was scraping up the cream that had squidged out I managed to make the (already delicate) sponge fall apart. So I broke it all up and served it in a trifle dish which looked quite 'informal' but worked well.
Minoo's picture
Minoo
6th Jan, 2016
3.8
I made this for a party over the Christmas holidays and it went down a storm! I didn't need it to be gluten free so I used normal wheat flour and took a risk by rolling up the cake whilst it cooled. It didn't crack too much, so perhaps that's because of the wheat flour. The stand out part of this is the spiced cream; it tasted really unusual but people loved it!
julie_auld
17th Dec, 2015
Can I use plain flour if I don't need it to be gluten free? Thanks!
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