This easy but elegant mini cake is a combination of an airy chocolate sponge cake roll and a decadent salty caramel foam. Each component is so good just by itself, you can imagine how they are together. You bet, it's amazing! The intense chocolate cream with some rum in an ultra light sponge cake, then a not too sweet, little bitter,salty caramel foam, hmm.
My man has a real sweet tooth. He desires always some sweets, often also for breakfast (yes, I think I found the right guy for me, haha). I love this, but sometimes I have time just for something fast and easy, or just my pantry is empty. In this case I make something like sponge cake, or apple fritters or gofri. I don't bore you with this kind of really simple cakes here, or wait, I do so, for example here is my super fast and easy Apple Fritters.
At this time it happened that one night I made a simple chocolate roll cake to satisfy our sweet tooth, but we ate just 2 slices after dinner and the rest remained on the kitchen table. Next day I just stand before this roll cake, and I was thinking how ugly is it. I do not mean like this, but if you compare with something like this. So I thought, come on, dress up, make some shopping and do something nice with this poor roll cake. Finally I did so, and here it is, how it turned out.
Lets start with the caramel foam. Burn the sugar, until you get the right colour, then carefully add 1dl of cream. Put back to the fire and stir on low heat till the caramel dissolve. Boil for an other 2 minutes, add vanilla extract and big pinch of salt. Let it cool down.
Put the gelatin in cold water, then whip the cream. Dissolve the softened gelatin in 3 tablespoon of hot water. Add 1 tablespoon whipped cream to the hot gelatin and stir quickly, then pour top of whipped cream and mix it with an electric mixer. Fold the cooled caramel sauce into the cream, and pour in same size silicon form as your sponge roll, or spread into a smaller baking sheet. Freeze it for 3 hours. If you don't have time to wait, put the foam into the fridge for a half an hour and pipe the foam over the roll cake.
For the sponge cake separate the eggs. Beat the egg whites with a pinch of salt and with 2 tablespoon of sugar. Add the water to the yolks and beat for a few seconds. Add remaining sugar and beat until it becomes white and creamy. Add flour then fold egg whites in it. Spread the batter to a baking sheet, which you already prepared with baking paper and bake for 12-14 minutes in 180 Celsius preheated oven. The cake have to has just a light colour, otherwise it'll dry out and you can not roll it. If it's ready let it cool for a few minutes, then carefully remove the baking paper and roll it at the same time. Let it cool completely like this .
For the chocolate cream start boiling the milk. Mix the egg yolks with sugar, cacao powder, cornstarch and with some milk until no lumps in it. Add slowly hot milk to the mixture, while stir constantly. Pour back to the pot, and cook on low heat, stirring continuously till it thickens. Add dark chocolate, butter and rum. Stir until everything melted and combined. Add softened gelatine, mix it well. Cover your cream with foil and let it cool. Roll out the sponge cake and fill with the ¾ part of the chocolate cream, roll again. With the remaining cream cover the roll cake
Cut 3-4 cm wide slices for the roll cake and cover with chopped pistachios. Get out the caramel foam from the freezer and cut with a rounded cookie cutter or glass to the right size. Drizzle with melted chocolate and caramel sauce then place carefully to the chocolate cake. Decorate with pistachios and chocolate decoration.