Chocolate Roll with Walnuts & Dulce de Leche Buttercream

chocolate roll cake LTBB

Chocolate Roll with Walnuts & Dulce de Leche Buttercream


For the Roll
3 eggs
1.5 cups sugar
1.5 cups sour cream
1 1/4 cups all purpose flour
1.5 tsp baking soda  + 1 Tbsp vinegar
1/4 cup cocoa powder, sifted

Walnut Filling:
3/4 cup ground or finely chopped walnuts
1/3 cup sugar
2 Tbsp water
1 Tbsp butter

Caramel Frosting:
2 sticks (225 grams) butter, unsalted, room temperature
1 cans dulce de leche

Chantilly Cream:
1 cup heavy cream (at least 33% fat content)
1/3 cup sugar
1 tsp vanilla extract

Chocolate Ganache:
75 mls heavy cream
1/3 cup semi-sweet chocolate chips or chopped dark chocolate
2 tbsp corn syrup

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 Make the Roll:

  1. Preheat oven to 350F with the baking rack in the middle. Line a jelly roll pan (18 inches x12 inches) with parchment paper. Set aside
  2. Whith a stand mixer or a whisk whip together eggs & sugar until pale and fluffy, about 3-4 minutes. Add the sour cream and whip together for of couple seconds until incorporated. Add the flour, whisk to incorporate, then add the mixture of vinegar & the baking soda and whisk again. Sift in the cocoa powder and whisk one more time to create a smooth and lump free batter. Stop whisking as soon as the batter is smooth and lump free.
  3. Pour the batter onto a parchment lined baking sheet and smooth it out with a spatula. Bake for about 15 minutes or until a toothpick inserted in the middle comes out clean. Do not overbake or the cake will be dry and will be more prone to cracking as you roll it.
  4. Once baked, remove from the oven and run a knife along the inside edge of the cake pan. Sift some powdered sugar all over the top of the hot cake. Cover with a clean kitchen towel or a paper towel and roll the cake roll together with the parchment paper still attached to it into a tight roll. Allow to cool on a cooling rack completely.
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Meanwhile work on the caramel frosting:

  1. Whisk 2 sticks of room temperature butter on high until white in color and fluffy, scraping down the sides of the bowl 2-3 times, about 4-5 minutes. Add dulce de leche in 2-3 additions whipping in between each addition to fully incorporate the dulce de leche. Once the last addition of dulce de leche has been made, only whip until it is incorporated. Overwhipping at this point will make the frosting run. Scrape down the sides to make sure there’s no stray lumps of butter. If you have added the dulce de leche and the frosting became too runny, refrigerate until firmer.

Also make the walnut filling:

  1. Combine the sugar and water and let the sugar melt. Add butter and stir until fully dissolved and incorporated. Allow the mixture to boil on medium heat until the caramel starts to change color, about 2-3 minutes. Add the walnuts, cook for another minute or two and remove from the heat. Allow the mixture to cool completely.
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How to assemble the cake roll:

  1. Once the roll is completely cool, carefully unroll it and spread the frosting around into an even layer. Top with walnuts and spread them around to evenly coat. Now starting with narrow edge of the roll, unpeel the parchment paper off the cake as you roll it into a tight roll. Don’t worry if the cake roll cracks, it will be covered by cream later so the crack will not be visible. Use the same paper that was just peeled off to cover the roll and place in the freezer while you work on your whip cream and the ganache for decoration.


Make the Chantilly Cream:

  1. Combine the heavy whip cream, sugar and vanilla and whisk on high until fluffy and hold shape, about 3-4 minutes.

Make the Chocolate Ganache:

  1. Heat cream until very hot, or almost boiling and add chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt. Stir with a whisk or a spoon until glossy and homogeneous. Add corn syrup or glucose & stir until it’s well incorporated into the chocolate & smooth.
  2. Place the bowl or cup with ganache into another bowl or cup filled with cold water. Stir the chocolate slowly allowing it to cool to room temperature, or until it’s thick enough that it will form a drizzle when poured down the inside of the cup (about 10 minutes).

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To decorate:

  1. Cover the sides of the serving platter with foil making sure that some of it will be about ½ inch under the roll. Transfer the roll to the platter. Cover the cake with a thin layer of cream. Remove the two pieces of foil that were along the long sides of the roll. Pour over and spread the ganache along the top of the roll, letting the chocolate drizzle down. Using a sharp serrated knife, carefully cut off the two ends of the roll exposing the beautiful design of the roll inside.
  2. Using an Ateco 844 closed star tip ⅜” (or any star design tip) pipe out the design on top of the cake like shown on the picture. Description of piping: starting from one edge of the cake roll pipe out one shell in the middle by pushing the cream out and as you pull away release the pressure. Then using the same technique pipe out two shells on each side of the first shell. Continue all along the top of the cake.
  3. Refrigerate roll until ready to eat. Depending on preference could be served at room temperature or cold from the fridge.

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source:  letthebakingbeginblog


Dulce de Leche

dulce de leche

Dulce de Leche

Prep time: 20 mins
Total time: 3hrs


2 cans sweetened condensed milk


Note: Before making any desserts that require Dulce de Leche, I usually prepare the Dulce de Leche (cooked condensed milk) one day in advance, to allow it to completely cool. Always make your Dulce de Leche at least 1 day in advance.

1) Open 2 cans of sweetened condensed milk and pour it into 2 small glass jars, such as Kerr, covering each jar with just a loose flat round lid, without a part that screws it in.

2)  Fill 2 small pans with water and put each of those glass jars (with loose lids, not screwed) into each pan, so that water level is at or above the level of condensed milk in the jar.

3)  Bring both pans (with water and glass jars) to boil on stove top.  Boil condensed milk this way, for a total of 1.5 to 3 hours (depends on the thickness and consistency you want to achieve). If you want more runny consistency, boil it for 1.5 hours, if you want it very thick (that’s how I like it because I use it as a filling in cookies) – boil it for 3 hours. After 1 hour of boiling, start mixing the insides of each jar with a spoon every 30 minutes.   Also, make sure to take these important things into consideration:

  • Do not screw the top lid to the jar – just let it loosely hang on top, allowing a little bit of air to escape.  If you screw the top in, you risk creating too much pressure in the jar, which might lead it to explode / break.
  • Also, since you will be boiling the water for 3 hours, you will need to add water regularly as it evaporates.  For that purpose, I usually heat the water in the kettle to a boiling point and then pour the boiling water from the kettle into the 2 pans with glass jars.  Do not pour cold water into the pans, as adding cold water to boiling hot glass jars will break them.
  • As water boils around the glass jar and cooks the condensed milk inside the glass jar, the color of the condensed milk will be progressively getting darker and its consistency thicker.  Make sure to stir the condensed milk inside the glass jar every 30 minutes.
  • After you have cooked condensed milk this way for 3 hours (or less if you want more runny Dulce de Leche), remove the glass jars from the pan to the counter and let them cool for 2 hours at room temperature.
  • After 2 hours of cooling, put glass jars with dulce de leche (cooked condensed milk) in the refrigerator for about 5 hours.  After 5 hours, the consistency of Dulce de Leche will not be runny, and it will be thick enough to fill various types of cookies without being too runny and leaking out.

4) Making Dulce de Leche is not difficult at all, but it is important to be in the kitchen during the whole process, as it requires stirring every 30 minutes and adding boiling water as it evaporates. I usually cook or bake something else in the kitchen while my Dulce de Leche is being cooked.

Dulce de Leche should be stored refrigerated in an airtight container. I like to store it in an airtight glass jar with the lid on. It stores well for at least a month.


source:  juliasalbum

Dulce De Leche from Scratch


Dulce De Leche from Scratch

Yield : 1  quart


3 quarts milk (use goat milk for the most authentic flavor)

3 cups granulated sugar

1/4 teaspoon baking soda


In a large, heavy bottomed stock pot, whisk together 1 cup of the milk with the sugar and the baking soda until smooth.  Add the remaining milk and turn heat or flame up to medium high.  Stir frequently until mixture comes to a boil, reduce heat and simmer, stirring frequently, until reduced by just under half and a gorgeous caramel brown.  This will take anywhere from an hour to five hours depending on your milk and weather conditions.  I am not joking.  Humidity plays a huge part in how fast your dulce de leche caramelizes and the water in it evaporates.  Remember that the caramel will thicken as it cools, so don’t worry about it being looser than you think it ought to be.  You can always return it to the pan after cooling and caramelize it further but you can’t take back over-cooked!

Pour hot caramel into clean jars, top with clean two-piece lids and allow to cool to room temperature before refrigerating.  Eat this.  Often.

source : barefeetinthekitchen


Easy CrockPot Dulce De Leche


Easy CrockPot Dulce De Leche

Yield : 1  1/2 cup


1 (14 ounce) can sweetened condensed milk *
optional: 1/8 teaspoon fine sea salt
Open the sweetened condensed milk and stir in the salt, if you want a salted caramel flavor. Pour the milk into a mason jar and top with a lid. Screw the band on the jar enough that it won’t fall off, but not finger tight. Fill the crockpot with water to just below the band. Set the temperature to LOW and cover with lid.
Let it cook for 6-8 hours, then check the color of the jar. (The lid on my crockpot is clear and I was able to watch it darken through the day.) After about 6 hours, the milk will have turned golden brown, thick and creamy. As you continue to cook it, the dulce de leche will darken and become thicker. I wanted mine to be pourable when warm, so 6-7 hours was perfect.
Remove the jar from the crockpot and set aside to cool. Let it cool at least 1 hour before opening the jar. (I’ve heard that the hot dulce de leche will explode out at you if you open it too hot!)

source : barefeetinthekitchen

Dulce de Leche Caramel Cheesecake


Dulce de Leche Caramel Cheesecake

Yield : 9″ pie


  • 8 oz. graham crackers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
  • 3 8-oz. packages cream cheese, at room temperature
  • 3/4 cup dulce de leche
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 2 Tbs. unsalted butter


Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

In a 2-quart saucepan, combine the 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add the cream, butter, and a pinch of table salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, about 15 minutes.

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.

To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

source : finecooking

Dulce de Leche


Dulce de Leche


2 litres of whole milk (1/2 gallon)
500g sugar
1 teaspoon of sea salt
2 vanilla pods (optional*)


Add milk, sugar, and salt into a pot large enough that there are a few inches between the level of the milk and the top of the pot. Cut the vanilla pods lengthwise, scrape the seeds from the pods and add everything into the pot. Turn the heat to medium high, whisk or stir the mixture constantly until it comes to a full boil. Turn the heat down to a low simmer, and continue to cook, uncovered, for 3 hours. When in doubt, turn the heat lower. If the heat is too high your milk will boil over and develop a rough skin on top, which won’t dissolve no matter how much you whisk later. Whereas when the heat is too low you’ll just have to cook it longer, no harm done.

Check the consistency of your confiture at about 2.5 hours. The consistency you are looking for is a loose caramel. (The confiture will thickens a bit after it cools.) This batch took just over three hours to reach the consistency I like. When it gets there, remove the vanilla pods, whisk the confiture until smooth. Pour into small jars and let cool. When the confiture cools down completely, put the lid on the jars and keep in the fridge.

Don’t ask me how long it keeps. I have no idea. I’m sure it’ll all be gone before it goes bad anyhow.

*The classic Delce de Leche doesn’t have vanilla in it, but the classic Confiture de Lait does. I adore the beautiful flecks of vanilla in my confiture and love the aroma it adds to it. Whether you add it to yours is entirely up to you.