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Peanut Butter Cup Chocolate Roll

Freshly prepared Peanut Butter Cup Chocolate Roll
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A luscious chocolate roll filled with creamy peanut butter cup filling, combining rich chocolate and nutty flavors in an irresistible dessert.

Ingredients

Scale
  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup creamy peanut butter
  • 1 cup powdered sugar
  • 4 peanut butter cups, chopped
  • 1/2 cup heavy cream
  • 1/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat egg yolks and 1/2 cup sugar until thick and pale. Stir in vanilla extract.
  3. In a separate bowl, sift together cocoa powder, flour, and salt.
  4. Gradually fold dry ingredients into the egg yolk mixture.
  5. In another clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
  6. Gently fold egg whites into the chocolate batter until just combined.
  7. Spread batter evenly in prepared pan and bake for 12-15 minutes, until springy to touch.
  8. While the cake is warm, invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake with the towel from the short side. Let cool completely.
  9. For the filling, beat peanut butter, powdered sugar, and heavy cream until smooth. Fold in chopped peanut butter cups.
  10. Unroll cooled cake and spread peanut butter filling evenly over the surface.
  11. Roll the cake back up without the towel. Chill in refrigerator for at least 1 hour.
  12. For the chocolate drizzle, melt chocolate chips and drizzle over the chilled roll before serving.

Notes

For an extra touch, serve slices with a scoop of vanilla ice cream or sprinkle with crushed peanuts for added crunch.

Find it online: https://youreverydayfoodie.com/peanut-butter-cup-chocolate-roll/