Salted Caramel Cream Cheese Filled Flourless Chocolate Roulade with Salted Caramel Ganache Glaze

• Refrigerated

  • 9 Eggs, large

• Condiments

  • 2 1/2 cups Caramel sauce, salted

• Baking & Spices

  • 6 tbsp Cocoa plus more
  • 1/2 cup Confectioners' sugar
  • 3 1/2 oz Dark chocolate bar
  • 1 Dusting cocoa
  • 1 3/4 cup Granulated sugar
  • 1/2 cup Hot chocolate powder or cocoa powder
  • 1/8 tsp Salt

• Dairy

  • 2 1/2 8-oz bars cream cheese
  • 1 Butter
  • 1 stick Butter
  • 3 tbsp Heavy cream

• Desserts

  • 1 1/2 tsp Gelatin, unflavored powdered

• Beer, Wine & Liquor

  • 1/2 cup Frangelico hazelnut liqueur

• Liquids

  • 11 1/2 tbsp Water

• Other

  • 3/4 cup Heath chips

Found on myinvisiblecrown.com

Ingredients

• 3.5 oz dark chocolate bar, chopped
• 2 tablespoons warm water
• softened butter for the pan
• dusting cocoa for the pan
• 9 large eggs, separated
• 1 cup granulated sugar
• 6 tablespoons cocoa plus more for dusting
• 1/8 teaspoon salt
• 2 1/2 8 oz bars cream cheese, softened
• 1/2 cup confectioners sugar
• 1 stick butter
• 2 1/2 cups salted caramel sauce
• 3/4 cup Heath chips
• 1/2 cup Frangelico hazelnut liqueur
• 3 tablespoons heavy cream
• 3/4 cup granulated sugar
• 1/2 cup plus 1 1/2 tablespoons water
• 1/2 cup hot chocolate powder or cocoa powder
• 1 1/2 teaspoons unflavored powdered gelatin

Directions

• In the top of a double boiler melt the chopped chocolate with 2 tablespoons warm water until smooth.
• Set aside to come to room temperature.
• Butter the bottom and sides of a jelly roll or 18x13 inch pan with sides. (I didnt have one quite that size so I just baked the extra batter in a separate pan for a different use.)
• Cut parchment and line the bottom of the pan.
• Butter the parchment and dust with cocoa powder.
• Move oven rack to the middle and pre-heat to 350.
• Whip the egg yolks on medium speed for approximately 2 minutes until the color begins to lighten.
• Add 1/2 cup of sugar and whip until thick and pale.
• Reduce the speed to low and add room temperature chocolate.
• With a rubber spatula stir in the cocoa and salt.
• Set aside.
• Whip egg whites on medium until they become frothy and double in volume.
• Reduce to low and in a steady stream, add remaining 1/2 cup of sugar and beat until soft peaks form.
• Stir in half the chocolate mixture with a rubber spatula.
• Gently fold the remaining half just until incorporated and no streaks are visible being careful not to over mix.
• Pour into baking pan making sure to get the batter as even and level as possible and bake 20-25 minutes until the cake springs back when pressed.
• Meanwhile, lay out a dish towel at least as big as the sheet pan and completely cover in dusted cocoa.
• When the cake comes out of the oven, immediately turn it out in one quick motion onto the cocoa covered towel.
• Beginning at one narrow end, roll the cake up with the towel, place on a baking sheet and refrigerate until cool.
• Beat the cream cheese, confectioners sugar, salted caramel sauce and Frangelico until mixed.
• Set aside.
• Remove cake and unroll.
• Cover with filling leaving a margin of about 2 inches and all sides but the side youll begin to roll. (this end will be the middle so make sure the filling goes all the way to the edge on this end only)
• Roll the cake as tightly as possible without cracking. The filling may squish out on the sides but thats ok.
• Set aside to work on the ganache.
• In a heavy sauce pan, add cream, sugar, hot chocolate powder or cocoa and 1/2 cup of water and bring to a boil.
• Turn down heat and simmer for approximately 10 minutes or until its the consistency of fudge sauce.
• During that time, place 1 1/2 tablespoons cold water in a small bowl and sprinkle powdered gelatin over the top evenly. Let sit for a minute or two.
• Place bowl in microwave for 15-30 seconds.
• Whisk mixture until gelatin granules dissolve completely.
• Add gelatin mixture to chocolate and whisk to incorporate.
• If there are chunks, strain through a medium sieve.
• Pour over filled and rolled cake placed over a foil line baking sheet and wire rack.
• Make sure all areas are coated.
• Serve with reserved salted caramel ganache and fresh whipped cream.