Chocolate and Peanut Butter Swiss Roll
If you love the combination of chocolate and peanut butter, then this Chocolate and Peanut Butter Swiss Roll is for you! It’s a delightful dessert that brings together a light and fluffy chocolate cake rolled with a creamy peanut butter filling and topped with rich chocolate ganache. Perfect for special occasions or just to satisfy your sweet tooth!
Why Make This Recipe
Making a Chocolate and Peanut Butter Swiss Roll is a great way to impress your friends and family. It looks beautiful on a serving platter and tastes amazing. The combination of chocolate and peanut butter is a classic favorite that everyone loves. Plus, it’s fun to make and allows you to practice your baking skills!
How to Make Chocolate and Peanut Butter Swiss Roll
Ingredients
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Peanut butter balls or candies (for decoration)
- Extra melted peanut butter or chocolate (for drizzling)
Directions
- Preheat the oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until thick and pale.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg yolk mixture.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
- Fold the beaten egg whites into the chocolate batter in two additions, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from one of the short sides, roll the cake and towel together into a tight log. Place on a wire rack to cool completely.
- To make the peanut butter filling, beat the powdered sugar, peanut butter, and softened butter together in a bowl until smooth.
- Add the milk and beat until the mixture is light and fluffy.
- Once the cake is completely cool, carefully unroll it. Spread the peanut butter filling evenly over the entire surface.
- Reroll the cake tightly, without the towel. Place seam-side down on a serving platter.
- To make the chocolate ganache, place the chocolate chips in a heatproof bowl.
- Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips.
- Let it sit for 5 minutes, then whisk until smooth and glossy.
- Pour the ganache over the top of the cake, allowing it to drip down the sides.
- Decorate with peanut butter balls and a drizzle of extra melted peanut butter or chocolate.
- Refrigerate for at least 30 minutes to set the ganache before slicing and serving.
How to Serve Chocolate and Peanut Butter Swiss Roll
Serve this delicious Swiss roll chilled or at room temperature. Slice it into thick pieces, and you can serve it as is or with a scoop of vanilla ice cream on the side for extra sweetness.
How to Store Chocolate and Peanut Butter Swiss Roll
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. This dessert is best enjoyed fresh but will still taste good if refrigerated.
Tips to Make Chocolate and Peanut Butter Swiss Roll
- Make sure to beat the egg whites until they reach stiff peaks for a fluffy texture.
- Use parchment paper to make it easy to remove the cake from the pan.
- Dust the kitchen towel with powdered sugar to prevent sticking when rolling the cake.
Variation
You can add chopped nuts, such as peanuts or hazelnuts, to the peanut butter filling for an extra crunchy texture. Alternatively, use dark chocolate for the ganache for a richer flavor.
FAQs
Q1: Can I use crunchy peanut butter instead of creamy?
A1: Yes, you can use crunchy peanut butter for more texture in your filling.
Q2: Is it possible to make this recipe gluten-free?
A2: Yes, substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
Q3: How can I make the ganache thicker?
A3: To make a thicker ganache, use less cream or add more chocolate chips when mixing.
Enjoy your baking adventure with this wonderful Chocolate and Peanut Butter Swiss Roll!