http://cupcakesandkalechips.com/peanut-butter-cup-ourless-choco...

Peanut Butter Cup Flourless Chocolate Cake Roll

Total Time: 0:00

A moist, tender sponge cake lled with a creamy peanut butter cup
mousse, enrobed in chocolate ganache.

Ingredients
For the chocolate sponge cake
8 large eggs, separated
2/3 cup granulated sugar
1 Tablespoon + 2 Tablespoons + 1/4 cup unsweetened cocoa powder,
divided
1/8 tsp salt
2 Tablespoons brewed cold coee (leftover is ne)
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

1 of 3 1/1/70, 7:46 AM
 http://cupcakesandkalechips.com/peanut-butter-cup-ourless-choco...

About 1/2 cup chopped peanut butter cups (about 9-10 miniature
peanut butter cups)

Instructions
For the chocolate sponge cake:
1. Preheat oven to 350F. 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, coee and vanilla, and beat in.
3. With clean beaters and a large clean bowl beat the egg whites to
form sti peaks.
4. Gently fold about about a quarter of the egg whites into the egg
yolk mixture.
5. In three additions, fold in the remaining egg whites.
6. Spread the batter into the prepared pan and bake for 20 minutes.
It will slowly spring back when lightly touched.
7. While the cake is baking, sprinkle cup cocoa powder over a
clean kitchen towel.
8. After removing the cake from the oven, cool for a few
minutes,and run a knife around the edges of the cake. Invert the
cake onto the prepared kitchen towel and remove the parchment
paper that is now on top of the cake.
9. Carefully roll the cake in the kitchen towel and allow to cool
completely.
10. While the cake is baking, make the lling and topping.

For the filling:

2 of 3 1/1/70, 7:46 AM
 http://cupcakesandkalechips.com/peanut-butter-cup-ourless-choco...

1. Beat cream cheese and peanut butter with a hand mixer until
smooth, then beat in the powdered sugar.
2. Add vanilla and 2 Tablespoons heavy cream and beat until
smooth, adding up to an additional 2 Tablespoons heavy cream is
necessary to achieve desired consistency.
3. Stir in cup chopped peanut butter cups.

For the topping:

1. Place chocolate chips and cup heavy cream in a microwave
safe bowl or measuring cup and microwave for 30-60 seconds.
Stir until smooth.
2. Chill in the fridge until thick and spreadable.
3. May be stored, wrapped in plastic, in the refrigerator for 24
hours before serving.

Assembling the cake:

1. Carefully unroll the cake in the towel.
2. Gently spread the peanut butter mousse lling over the top of the
cake, spreading to about a half inch from the sides.
3. Roll up the cake from short end to short end. Place seam side
down.
4. Carefully frost the cake with the ganache and top with the
remaining chopped peanut butter cups.
5. Refrigerate for at least 1-2 hours before slicing. Slice o the
unfrosted ends, if desired.

AN ELITE CAFEMEDIA FOOD PUBLISHER

3 of 3 1/1/70, 7:46 AM