Chocolate Caramel Turtle Roll (Print Version)

# Ingredients:

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

# Instructions:

01 - Set the oven to 350°F (175°C), lay parchment paper on a jelly roll pan, and lightly grease the surface.
02 - Whisk sugar and eggs until fluffy, add vanilla, then gently fold in sifted flour, cocoa, salt, and baking powder.
03 - Pour the batter into the pan and spread out evenly. Bake for 12 to 15 minutes, or until it springs back when touched.
04 - While the cake is still hot, roll it in a powdered sugar-covered clean towel to keep it from sticking. Let it fully cool.
05 - Whip up heavy cream with powdered sugar until soft peaks show up. Stir in the caramel sauce gently.
06 - Unroll the cooled cake, spread the caramel cream across it, sprinkle with pecans, and roll it back up carefully.
07 - Melt semi-sweet chocolate and drizzle it over the cake. Toss on extra pecans if you'd like for decoration.
08 - Pop the roll in the fridge for at least an hour so it firms up. Then slice and serve.

# Notes:

01 - You can make this ahead! It'll stay good in the fridge for up to four days.

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