Chocolate Caramel Cream Roll 
ππ»π΄πΏπ²π±πΆπ²π»ππ For the Cake:
3 large eggs, separated 
80g granulated sugar (2x40g) 
1 Tablespoon (15ml) strong brewed coffee or 1 teaspoon espresso powder 
45g unsalted butter, melted 
1 teaspoon pure vanilla extract 
47g all-purpose flour 
3 Tablespoons natural unsweetened cocoa powder (plus 2 Tablespoons for rolling)
1 teaspoon baking powder 
1/4 teaspoon salt 
For the Salted Caramel Cream:
250 ml whipping cream 
1/4 cup salted caramel sauce 
ππΆπΏπ²π°ππΆπΌπ»π CONTINUED ON THE NEXT PAGE π₯°π
