Description
A rich and soft chocolate peanut butter swiss roll with light whipped cream and chocolate ganache for a delightful dessert.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 4 large eggs
- 1/4 cup water
- 1/2 cup peanut butter
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate ganache for topping
Instructions
- Preheat your oven to 350ยฐF (175ยฐC). Line a 15ร10-inch jelly roll pan with parchment paper.
- In a bowl, mix flour, cocoa powder, and sugar until no lumps remain.
- In another bowl, whisk eggs and water until foamy. Fold the egg mixture into the dry ingredients until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes, or until the cake springs back when touched lightly.
- While the cake is warm, roll it up in the parchment paper and let it cool completely.
- To make the whipped cream, mix heavy cream, powdered sugar, and vanilla then whip until soft peaks form.
- Once the cake is cool, unroll it and spread peanut butter and whipped cream over it. Roll it back up carefully.
- Drizzle with chocolate ganache and chill to set the cream and ganache before cutting.
Notes
Chill the roll for at least one hour before slicing for clean cuts. Store wrapped in the fridge or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg