Chocolate Caramel Turtle Roll (Print Version)

# Ingredients:

01 - Eggs
02 - Granulated sugar
03 - Vanilla extract
04 - All-purpose flour
05 - Cocoa powder
06 - Baking powder
07 - Salt
08 - Heavy cream
09 - Powdered sugar
10 - Caramel sauce
11 - Butter
12 - Chopped pecans
13 - Semi-sweet chocolate
14 - Milk or dark chocolate for drizzling

# Instructions:

01 - Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Grease the paper lightly.
02 - Beat eggs and sugar until fluffy, then mix in vanilla. Sift in the flour, cocoa powder, baking powder, and salt. Fold gently to combine.
03 - Spread the batter evenly in the prepared pan and bake for about 12-15 minutes, until the cake springs back when touched.
04 - While warm, roll the cake in a clean kitchen towel dusted with powdered sugar to prevent sticking. Let it cool completely.
05 - Whip heavy cream with powdered sugar until soft peaks form. Gently fold in caramel sauce.
06 - Unroll the cake, spread the caramel cream filling evenly, and sprinkle chopped pecans. Carefully roll it back up.
07 - Melt semi-sweet chocolate and drizzle it over the rolled cake. Garnish with additional pecans if desired.
08 - Let the cake rest in the refrigerator for at least an hour before slicing.

# Notes:

01 - This cake is make-ahead friendly and can be refrigerated for up to 4 days.

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