Salted Caramel Roulade

Now is the time for a dark chocolate and whipped cream roulade filled with salted caramel and topped with peanut brittle.


  • For the cake:
  • 1 cup dark chocolate
  • 1/4 cup brewed coffee
  • 7 large eggs, separated
  • 1 cup superfine sugar
  • 1/4 cup cocoa powder, for dusting
  • For the filling:
  • 2 cups heavy cream
  • 1/4 cup powdered sugar, sifted
  • For the candied peanuts:
  • 1/2 cup chopped peanuts
  • 1 cup sugar
  • 1 teaspoon sea salt
  • For garnishing:
  • 1 cup salted caramel
  • 1 cup chocolate curls


  1. Make the cake: Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper; dust with cocoa powder and set aside.
  2. In a heatproof bowl set over a saucepan of simmering water, melt chocolate with coffee and stir until smooth. Let cool completely.
  3. In a large bowl, whisk together yolks and sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.
  4. In a medium bowl, whip egg whites until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.
  5. Pour cake mixture onto prepared baking sheet and bake for 20 to 22 minutes until done. Set on a cooling rack for 15 minutes and remove from pan. Dust with cocoa powder and set aside.
  6. Make the whipped cream topping: In a large bowl, mix heavy cream and powdered sugar until medium peaks appear. Set aside.
  7. Make the peanut topping: Spread peanuts on a baking sheet coated in oil. In a small saucepan, heat the sugar on medium-low heat until it caramelizes. Do not stir. Pour over peanuts, dust with sea salt and set aside to cool. Once cooled, pulse candied peanuts to small pieces. Set aside.
  8. Assemble the cake: Once cake has cooled, remove from original parchment to a larger sheet of parchment dusted with cocoa powder. Cover with whipped topping and sprinkle with candied peanuts. Sprinkle with chocolate curls and drizzle with salted caramel. Gently roll the layer, using the parchment as your guide, until a log is formed. Some cracks may form. Top with another layer of whipped cream, peanut brittle, curls and caramel.
  9. Cake will keep up to 5 days refrigerated.