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:
For the filling:
For the topping:
Instructions
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
- 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.
- 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.
- With clean beaters and a large clean bowl beat the egg whites to form stiff peaks.
- ............
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