Flourless Reese’s Chocolate Cake Roll
Reese’s Peanut Butter Cup Roll Cake features a flourless chocolate cake with creamy peanut butter mousse and rich ganache. A gluten-free delight!
Equipment
- 1 Pressure cooker
- 1 Baking sheet
- 1 Mixing bowl large
- 1 Electric mixer
Ingredients
Main ingredients
- 8 large eggs separated
- ⅔ cup granulated sugar sweetness balanced
- 1 Tablespoon + 2 Tablespoons + ¼ cup unsweetened cocoa powder divided
- ⅛ teaspoon salt balances sweetness
- 2 tablespoons brewed cold coffee deepens chocolate taste
- 1 teaspoon vanilla extract adds warmth
- 2 ounces cream cheese softened, for peanut butter filling
- ⅓ cup peanut butter for filling
- 1 cup powdered sugar for filling
- 1 teaspoon vanilla extract for filling
- 2-4 tablespoons heavy cream for filling
- About ½ cup chopped peanut butter cups for filling and topping
- 1 cup semi-sweet chocolate chips for ganache topping
- ⅔ cup heavy cream melts with chocolate chips for ganache
Instructions
Instructions
- Preheat oven to 350°F and prepare a baking sheet with parchment paper.
- Whisk egg yolks and sugar until pale and creamy, then mix in 1 tablespoon cocoa powder and coffee.
- Beat egg whites with salt until stiff peaks form, then fold into chocolate mixture.
- Spread batter onto baking sheet and bake for 25 minutes.
- Roll cake in a towel dusted with cocoa powder and cool completely.
- Beat cream cheese and peanut butter, then add powdered sugar, vanilla extract, and heavy cream.
- Prepare ganache by melting chocolate chips with heavy cream.
- Unroll cake, spread peanut butter filling, and roll back up. Cover with ganache.
- Refrigerate for 1-2 hours before slicing.
Notes
Serve sliced with an additional sprinkle of cocoa powder or extra peanut butter cups for garnish.