Flourless Chocolate Peanut Butter Roll Cake
Why pick a favourite dessert when you can make an all-in-one? Part chocolate cake, 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.
Ingredients
Flourless Chocolate Sponge
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Cocoa Powder 40 g
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Icing Sugar 45 g
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Egg Yolk 95 g
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Egg White 115 g
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Caster Sugar 100 g
Chocolate Ganache
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Whipping Cream 250 g
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Chocolate Couverture, 56% 250 g
Crispy Mix
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Margarine 30 g
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Chocolate Couverture, 56% 65 g
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Wafer Crunch – Paillete Feuilletine 120 g
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Icing Sugar 25 g
Peanut Butter Cream
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5g Gelatine Powder + 25g Cold Tap Water
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White Chocolate Couverture, melted 100 g
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Egg Yolk 1 pc
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Whole Eggs 1 pc
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Dairy Cream 100 g
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Whipped Cream 200 g
Chocolate Peanut Glaze
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Chocolate Ganache 300 g
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Roasted Peanut (coarse) 50 g
Preparation
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Flourless Chocolate Sponge
- Preheat oven to 190°C and line a 10x10 inch baking tray with baking parchment.
- Sift the cocoa powder and icing sugar.
- Whisk the egg yolks till fluffy.
- Whip egg whites and caster sugar to form meringue.
- Fold meringue into the beaten egg yolks.
- Followed by gently incorporating the flour and cocoa mixture.
- Tip the batter into the baking tray.
- Bake at 190°C for approximately about 15 minutes.
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Chocolate Ganache
- Warm the cream, and gradually add into chocolate couverture to emulsify.
- Cool to set and use.
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Crispy Mix
- In a microwave, heat up margarine and chocolate couverture.
- Add in peanut butter, followed by wafer crunch, and icing sugar.
- Reserve for assembly of cake.
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Peanut Butter Cream
- Sprinkle gelatine powder in cold tap water, and allow to bloom for approximately 10 mins.
- Microwave white chocolate couverture until melted.
- Whisk the egg yolk and whole egg till fluffy.
- In a pot, boil dairy cream and add in the bloomed gelatine.
- Add boiled cream mixture to egg mixture.
- Followed by melted white chocolate and peanut butter.
- Leave mixture to cool in the fridge before folding in the whipped cream.
- Leave to chill and set.
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Chocolate Peanut Glaze
- Microwave chocolate ganache slightly.
- Add in roasted peanut.
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Assembly
- Remove baking parchment from the sponge.
- Spread ganache thinly on the top side of the sponge.
- Spread a layer of peanut butter cream on top of the ganache.
- Sprinkle generously the crispy mix on top of the cream.
- Roll the sponge tightly.
- Chill to set.
- Coat the roll cake with the chocolate ganache.
- Freeze the roll cake.
- Pour the chocolate peanut glaze over the roll and deco with gold leaf.
- Chill the roll cake before serving.
