Snickers Çikolatalı Karamelize İspanaklı
- Snickers Chocolate Caramel Swiss Roll ; A Dreamy Homemade Dessert! 😍✨
- Soft chocolate sponge rolled with fluffy cream, golden caramel, and crunchy peanuts. Finished with a rich chocolate-peanut coating!
- Ingredients:
- For the chocolate sponge:
- 4 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon vanilla extract
- For the caramel:
- 3/4 cup (150 g) granulated sugar
- 3 tablespoons (45 ml) water
- 3 tablespoons (42 g) unsalted butter
- 1/3 cup (80 ml) heavy cream, warmed
- 1/4 teaspoon salt
- For the cream filling:
- 1 cup (240 ml) cold heavy whipping cream
- 3 tablespoons (24 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup (110 g) roasted unsalted peanuts
- For the chocolate-peanut coating:
- 8 oz (225 g) milk chocolate, chopped
- 1 tablespoon (15 ml) neutral vegetable oil
- 3/4 cup (110 g) roasted peanuts, finely chopped
- Directions:
- Prepare the caramel: Add the sugar and water to a medium saucepan. Cook over medium heat without stirring until the sugar turns a deep golden amber, about 8–12 minutes.
- Remove from the heat. Carefully stir in the butter, then slowly add the warm heavy cream. The mixture will bubble vigorously. Stir in the salt and let the caramel cool completely until thick but spreadable.
- Prepare the sponge: Preheat the oven to 350°F (180°C). Line a 10 × 15-inch jelly roll pan with parchment paper.
- Beat the eggs and sugar with an electric mixer for 5–7 minutes, until pale, thick, and fluffy.
- Sift together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture in two additions, keeping as much air in the batter as possible.
- Mix the vegetable oil and vanilla with 2 tablespoons of the batter in a small bowl, then gently fold this mixture back into the main batter.
- Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, until the sponge springs back lightly when touched.
- While the cake is still warm, turn it onto a fresh sheet of parchment paper. Carefully peel off the baking parchment, then roll the sponge up from a short side with the clean parchment inside. Let cool completely.
- Prepare the filling: Whip the cold heavy cream with the powdered sugar and vanilla until firm peaks form. Refrigerate until needed.
- Carefully unroll the cooled sponge. Spread the caramel evenly over the cake, leaving a 1-inch border at the far end.
- Sprinkle the 3/4 cup roasted peanuts over the caramel.
- Spread the whipped cream gently over the caramel-peanut layer.
- Roll the sponge back into a tight log, using the parchment paper to guide it. Wrap and refrigerate for at least 2 hours.
- Prepare the coating: Melt the milk chocolate with the vegetable oil until smooth. Stir in the finely chopped peanuts. Let cool slightly until thickened but still pourable.
- Unwrap the chilled roll and place it on a wire rack over a parchment-lined tray.
- Pour the chocolate-peanut mixture over the roll, spreading gently to coat the top and sides.
- Refrigerate for 30–45 minutes, until the chocolate coating is set.
- Transfer to a serving platter. Slice with a sharp knife warmed in hot water and wiped dry between cuts.
- Makes 10–12 slices. Keep refrigerated and serve slightly chilled.