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)
FLOURLESS CHOCOLATE PEANUT BUTTER CAKE ROLL


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. ............
  5. Get full recipe >> click here

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