Follow Steps 1-5, of the Classic berries and cream Swiss roll recipe adding 2 Tbsp Dutch cocoa to self-raising flour before sifting into egg mixture in Step 2.
• Unroll sponge.
• Spread with ½ cup store-bought thick caramel sauce and top with ½ of the cream.
• Re-roll sponge following Step 8.
• Add an extra 2 Tbsp caramel sauce to remaining cream and beat until combined.
• Spoon over sponge roll as in Step 9. Drizzle with a thick chocolate sauce and scatter over a little finely chopped praline (see below for recipe). Serve immediately.
To make praline...
Step 1 Preheat oven to 180°C. Line an oven tray with baking paper. Scatter ½ cup pecan halves and ½ cup natural almonds over tray. Roast for 10 minutes or until light golden.
Step 2 Meanwhile, put ¼ cup water and 1 cup caster sugar in a small saucepan over a low heat and stir until sugar dissolves. Bring to the boil, without stirring and using a wet pastry brush to scrape any sugar crystals down side of pan, and cook for 15 minutes or until a golden-amber colour.
Step 3 Set aside for 30 seconds or until bubbles subside. Pour syrup over nuts on tray and set aside for 30 minutes or until firmly set. Use a large sharp knife to finely chop praline. Store in an airtight container for up to 1 week.