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Flourless Choco-Peanut Butter Cake Roll

Why pick a favourite dessert when you can make an all-in-one? With part chocolate cake and part peanut butter crunch, this recipe will surely satisfy both cravings. What’s more? It’s finished with a decadent spread of chocolate peanut glaze.

Flourless Choco-Peanut Butter Cake Roll

Ingredients

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Flourless Chocolate Sponge

  • Cocoa powder 40.0 g
  • Icing Sugar 45.0 g
  • Egg Yolk 95.0 g
  • Egg White 115.0 g
  • Caster Sugar 100.0 g

Chocolate Ganache

  • Whipping Cream 250.0 g
  • Chocolate Couverture, 56% 250.0 g

Cripsy Mix

  • Margarine 30.0 g
  • Chocolate Couverture, 56% 65.0 g
  • Lady's Choice Peanut Butter Creamy 1kg 130.0 g
  • Wafer Crunch, paillete feuilletine or plain cornflakes 120.0 g
  • Icing Sugar 25.0 g

Peanut Butter Cream

  • Gelatine Powder, mixed with 25g Cold Tap Water 5.0 g
  • Chocolate Couverture, white, melted 100.0 g
  • Egg Yolk 1.0 pc
  • Egg, whole 1.0 pc
  • Dairy Cream 100.0 g
  • Lady's Choice Peanut Butter Creamy 1kg 100.0 g
  • Whipped Cream 200.0 g

Chocolate Peanut Glaze

  • Chocolate Ganache 300.0 g
  • Roasted peanuts (coarse) 50.0 g

Preparation

  1. Flourless Chocolate Sponge

    1. Preheat oven to 190°C and line a 10x10 inch baking tray with baking parchment.
    2. Sift the cocoa powder and icing sugar.
    3. Whisk the egg yolks till fluffy.
    4. Whip egg whites and caster sugar to form meringue.
    5. Fold meringue into the beaten egg yolks.
    6. Followed by gently incorporating the flour and cocoa mixture.
    7. Tip the batter into the baking tray.
    8. Bake at 190°C for approximately about 15 minutes.

  2. Chocolate Ganache

    1. Warm the cream and gradually add into chocolate couverture to emulsify.
    2. Cool to set and use.

  3. Cripsy Mix

    1. In a microwave, heat up margarine and chocolate couverture.
    2. Add in peanut butter, followed by wafer crunch or plain cornflakes and icing sugar.
    3. Reserve for assembly of cake.

  4. Peanut Butter Cream

    1. Sprinkle gelatine powder in cold tap water and allow to bloom for approximately 10 mins.
    2. Microwave white chocolate couverture until melted.
    3. Whisk the egg yolk and whole egg till fluffy.
    4. In a pot, boil dairy cream and add in the bloomed gelatine.
    5. Add boiled cream mixture to egg mixture.
    6. Followed by melted white chocolate and peanut butter.
    7. Leave mixture to cool in the fridge before folding in the whipped cream.
    8. Leave to chill and set.

  5. Chocolate Peanut Glaze

    1. Microwave chocolate ganache slightly.
    2. Add in roasted peanut.

  6. Assembly

    1. Remove baking parchment from the sponge.
    2. Spread ganache thinly on the top side of the sponge.
    3. Spread a layer of peanut butter cream on top of the ganache.
    4. Sprinkle generously the crispy mix on top of the cream.
    5. Roll the sponge tightly.
    6. Chill to set.
    7. Coat the roll cake with the chocolate ganache.
    8. Freeze the roll cake.
    9. Pour the chocolate peanut glaze over the roll and deco with gold leaf.
    10. Chill the roll cake before serving.