Chocolate & Peanut Butter Dream Roll
A delightful dessert featuring rich chocolate and creamy peanut butter filled in a soft rolled cake, topped with smooth chocolate ganache.
Ingredients
For the cake
- 4 large large eggs Make sure they are at room temperature.
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour Can substitute with a gluten-free flour blend.
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the filling
- 1 cup creamy peanut butter Crunchy peanut butter can be used for added texture.
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
For the ganache
- 1 1/2 cups semi-sweet chocolate chips Can swap for white chocolate for a different flavor.
- 3/4 cup heavy cream Heat until simmering.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and grease it well.
- In a large bowl, beat the eggs for 5 minutes until they are thick and lemon-colored. Gradually add the sugar and vanilla extract.
- In another bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gently fold this mixture into the egg mixture.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes.
- Once baked, immediately turn the cake onto a clean towel that is dusted with powdered sugar. Roll the cake and towel together, starting from the short side. Allow it to cool completely.
Filling & Assembly
- For the filling, beat the peanut butter, powdered sugar, and 1/2 cup of heavy cream until smooth.
- Carefully unroll the cooled cake, spread the peanut butter filling, and then re-roll the cake.
Ganache
- For the ganache, heat 3/4 cup of heavy cream until it’s simmering, then pour it over the chocolate chips. Let it sit for 3 minutes, and then stir until it is smooth.
- Pour the ganache over the rolled cake and decorate with extra dollops of peanut butter if desired.
Serving
- Chill before slicing, and enjoy!
Notes
Store in an airtight container in the refrigerator for about 3-5 days. Can freeze for longer storage; wrap tightly in plastic wrap.