This fabulous gluten-free cake, known as Caramel Chocolate Log, is a delicious treat that is sure to impress your guests. Made from a rich and decadent caramel chocolate sponge, it features a festive spiced cream and a dulce de leche filling that adds a touch of warmth and sweetness.
To take the enjoyment to the next level, we recommend drizzling it with delicious white chocolate. The combination of flavors and textures creates an exceptional dessert, making it an absolute showstopper, perfect to end an unforgettable Christmas dinner party.
- Butter for greasing
- 4 large eggs
- 125g golden icing sugar, plus a little sugar for sprinkling
- 25g cocoa powder
- 50g oat flour (check the label to make sure it is gluten-free)
- 100g dulce de leche (or clove caramel)
- Powdered sugar, for dusting
- 50g white chocolate (check the label to make sure it is gluten-free), melted
- 400 ml cream
- 2 tbsp light brown soft sugar
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (the seeds of 3 pods, crushed – see tip)
If you have a spice or coffee grinder, use it to grind your spices – otherwise, crush them into a powder using a pestle and mortar.
- Lightly grease a 26 x 36 cm thick-rimmed baking tray and line it with baking paper.
- Preheat the oven to 180°C/160°C fan/gas 4.
- To make the filling, put all the ingredients in a small saucepan and bring to the boil over medium heat, whisking so that the sugar dissolves and there are no lumps.
- Pour the filling into a small container, cover with cling film and place in the fridge for a few hours or until completely cooled.
- Place the eggs and confectioners’ sugar in a large bowl and beat with an electric whisk for 5-8 minutes, or until the mixture has tripled in volume and a ribbon remains on the surface when the beaters are removed from the bowl.
- In a separate bowl, mix cocoa powder, oat flour and a pinch of salt.
- In three batches, carefully sift the dry ingredients over the egg mixture and fold in carefully so that the mixture remains light and airy.
- Carefully pour the dough onto the prepared baking sheet and gently spread it into an even layer.
- Bake for 12-14 minutes or until cake springs back when lightly pressed.
- Remove the cake from the oven and let it cool carefully on a wire rack along with the parchment.
- Once the cake is at room temperature, carefully turn it out in one movement onto a piece of baking paper lightly sprinkled with powdered sugar, then peel off the baking paper.
- Whisk the seasoned cream filling until soft peaks form, then spread in an even layer over the cake, leaving 2cm around the short edge.
- Distribute the dulce de leche randomly over the filling and stir with a knife or spoon.
- Gently roll up the cake. To do this, use the parchment underneath. Make sure the uncovered sponge edge is at the end of the roll.
- Dust the cake with a thin layer of powdered sugar and carefully lift it onto a serving plate.
- Finally, drizzle the cake with the white chocolate.
- Since this cake is made with very little fat, it is best served the day it is made as it will dry out more quickly.
Equipment and tools
To make the caramel chocolate block you will need the following equipment and tools:
- Butter for greasing
- A spice or coffee grinder (optional)
- Pestle and mortar (if you don’t have a grinder)
The caramel chocolate piece contains the following allergens:
- Gluten (in oat flour and white chocolate)
- Dairy products (in butter, double cream and white chocolate)
- Tree nuts (if using clove caramel)
Storage and leftovers
Once prepared, the caramel chocolate chip can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but leftovers can also be saved for later snacking.
To serve leftover slices, dust them with powdered sugar before serving to freshen them up.
The Health Benefits of Caramel Chocolate
The Caramel Chocolate Log is a delicious dessert that not only satisfies your sweet tooth but also offers several health benefits. Made from a combination of healthy ingredients, this dessert can be a guilt-free treat. Let’s take a closer look at some of the health benefits offered by the main ingredients of this recipe:
Incorporating oat flour into this recipe provides a gluten-free alternative to traditional wheat flour. Oats are a great source of fiber, which promotes digestive health and helps maintain regular bowel movements. Oats also contain antioxidants called avenantramides, which have anti-inflammatory properties and may reduce the risk of heart disease.
Dulce de leche or clove caramel
Dulce de Leche or Carnation Caramel gives the Caramel Chocolate Log a rich and creamy taste. While it’s a treat and should be enjoyed in moderation, caramel can have some surprising health benefits. Caramel is a source of glucose, which is the main fuel for our brain. It can provide a quick boost of energy and improve mental performance.
The melted white chocolate used in this recipe gives the Caramel Chocolate Log a smooth and velvety texture. Although white chocolate contains fewer cocoa components compared to dark chocolate, it still offers some health benefits. White chocolate contains a significant amount of calcium, which is essential for maintaining strong bones and teeth. It also contains antioxidants such as polyphenols, which may help protect against oxidative damage.
Spices: ginger, cinnamon and cardamom
This recipe contains a blend of spices like ginger, cinnamon, and cardamom that not only enhances the flavor but also provides various health benefits. Ginger has long been used to aid digestion, reduce inflammation, and relieve nausea. Cinnamon is known for its potential to regulate blood sugar levels, reduce inflammation, and improve heart health. Cardamom, on the other hand, is rich in antioxidants and can help promote digestive health.
Overall, the Caramel Chocolate Log offers a delicious flavor combination while providing some health benefits. Remember to enjoy this dessert in moderation and adjust the ingredients to suit your dietary needs.