FLOURLESS CHOCOLATE PEANUT BUTTER CAKE ROLL

A moist, tender sponge cake filled with a creamy peanut butter cup mousse, enrobed in chocolate ganache.

Ingredients
For the chocolate sponge cake:

• 8 large eggs, separated
• ⅔ cup granulated sugar
• 1 Tablespoon + 2 Tablespoons + ¼ cup unsweetened cocoa powder, divided
• ⅛ tsp salt
• 2 Tablespoons brewed cold coffee (leftover is fine)
• 1 teaspoon vanilla extract

For the filling:

• 2 ounces cream cheese, softened
• 1/3 cup peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons heavy cream
• About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups)

For the topping:

• 1 cup semi-sweet chocolate chips
• 2/3 cup heavy cream
• About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups)

Instructions

1. Preheat oven to 350°F. Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tablespoon cocoa powder.
2. Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow. Add 2 Tablespoons cocoa powder, salt, coffee and vanilla, and beat in.
3. With clean beaters and a large clean bowl beat the egg whites to form stiff peaks.
4. ............
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