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Chocolate and Peanut Butter Swiss Roll

  • Author: krmibk110
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert featuring a light and fluffy chocolate cake rolled with creamy peanut butter filling and topped with rich chocolate ganache.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
  2. In a large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until thick and pale.
  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg yolk mixture.
  5. 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.
  6. Fold the beaten egg whites into the chocolate batter in two additions, being careful not to deflate the mixture.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  9. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
  10. 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.
  11. To make the peanut butter filling, beat the powdered sugar, peanut butter, and softened butter together in a bowl until smooth.
  12. Add the milk and beat until the mixture is light and fluffy.
  13. Once the cake is completely cool, carefully unroll it. Spread the peanut butter filling evenly over the entire surface.
  14. Reroll the cake tightly, without the towel. Place seam-side down on a serving platter.
  15. 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.
  16. 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.
  17. Decorate with peanut butter balls and a drizzle of extra melted peanut butter or chocolate.
  18. Refrigerate for at least 30 minutes to set the ganache before slicing and serving.

Notes

Make sure to beat the egg whites until they reach stiff peaks for a fluffy texture. Dust the kitchen towel with powdered sugar to prevent sticking when rolling the cake.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 100mg

Keywords: chocolate, peanut butter, dessert, cake, swiss roll, chocolate ganache

Find it online: https://sweettreatsrecipes.com/chocolate-peanut-butter-swiss-roll/