𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑪𝒂𝒓𝒂𝒎𝒆𝒍 𝑪𝒓𝒆𝒂𝒎 𝑹𝒐𝒍𝒍

Ingredients:
For the cake:

• 4 eggs
• 3/4 cup granulated sugar
• 1/4 cup cocoa powder
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
  For the filling:
• 1 cup heavy cream
• 1/2 cup caramel sauce
• 1/2 cup chocolate chips
  For the topping:
• Powdered sugar
• Cocoa powder
• Caramel drizzle
  Instructions:

1. Preheat oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
2. In a large bowl, beat eggs and sugar until thick and pale. Sift in cocoa powder, flour, baking powder, and salt. Gently fold until combined.
3. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes until the cake springs back when touched.
4. While the cake is baking, prepare the filling. In a saucepan, heat the heavy cream until it simmers. Remove from heat and stir in caramel sauce and chocolate chips until smooth.
5. Once the cake is done, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper.
6. Roll the cake from the short end with the towel inside. Let it cool completely.
7. Unroll the cake and spread the caramel-chocolate filling evenly. Roll the cake back up without the towel.
8. Dust the top with powdered sugar and cocoa powder. Drizzle with caramel sauce.
9. Chill the roll for at least 1 hour before slicing and serving.
   Prep Time: 20 minutes | Baking Time: 12-15 minutes | Total Time: Approximately 2 hours | Servings: 8-10 slices