Easy Chocolate Caramel Swiss Roll
This is the easy home version of Hassan Islam's Chocolate Caramel Swiss Roll from Great British Bake Off ™ Series 16, Episode 1 Cake Week Signature Challenge. The original layered a milk chocolate coffee ganache over thick caramel inside a chocolate sponge - a richness that earned high praise from Paul Hollywood for flavour, though he criticised the structure of the roll, and Hassan was the first baker eliminated from Series 16. This simplified version omits the ganache entirely and replaces from-scratch caramel with a tin of Carnation Caramel (dulce de leche), giving you a single-filling Swiss roll where all the chocolate flavour comes from the sponge - cleaner, less rich, and considerably less work, but still recognisably the same dish. Chef's Notes: **About this simpler version:** The original GBBO recipe layered a milk chocolate coffee ganache over the caramel inside the roll. Removing it gives you a single-filling Swiss roll where all the chocolate flavour comes from the sponge -…
- Time: 75 min
Source: Relaxed Recipes
Ingredients
- PREPARE THE TIN
- Preheat the oven to 190°C . Line a Swiss roll tin with baking parchment, smoothi
- Lay a second sheet of baking parchment on your work surface and dust it generous
- MAKE THE SPONGE
- In a large bowl, whisk the eggs and sugar with an electric mixer on high speed f
- Sift the flour, cocoa, and salt together. Fold gently into the egg mixture in tw
- If using, drizzle the melted butter down the side of the bowl and fold in until
- BAKE
- Pour the batter into the prepared tin and spread evenly to the corners with an o
- Bake for 12–14 minutes until the sponge springs back when touched and has just b
- ROLL WHILE WARM
- As soon as the sponge comes out of the oven, invert it onto the sugar-dusted par
- Working quickly while the sponge is still hot, use the parchment beneath to roll
- PREPARE THE CARAMEL
- Open the tin of Carnation Caramel and give it a brisk stir in a bowl to loosen —
- FILL AND RE-ROLL
- Carefully unroll the cooled sponge — it should uncurl without cracking
- Spread roughly 250–300 g of the caramel evenly over the surface, leaving a 1 cm
- Re-roll the sponge tightly, this time without the parchment inside, using the pa
- CHILL AND SERVE
- Wrap the roll in parchment, then in cling film, and refrigerate for at least 30
- Trim both ends with a sharp serrated knife to reveal the spiral cross-section. D
- NOTES
- For from-scratch caramel: tip a tin of sweetened condensed milk into a heatproof
- For a lighter feel, spread a thin layer of softly whipped cream alongside the ca
- Make ahead: the filled roll keeps well wrapped in the fridge for up to 2 days. B