Peanut Butter Cup Flourless Chocolate Cake Roll

I love cake rolls, and I love peanut butter and chocolate. So needless to say, this recipe is legit baby! I look for any excuse to make this recipe! Yum! I have also tried this recipe using a boxed chocolate cake mix and skipping the flourless chocolate cake, it was delish but the boxed caked cracked a lot as it was rolled. Not nearly as good as the from scratch cake roll recipe listed. If you do make the boxed cake mix instead, just use the ingredients the box calls for and bake at 350 for approx. 15-20 min. until the middle of the cake springs back up when you touch with one finger, or toothpick comes out clean.

Peanut Butter Cup Flourless Chocolate Cake Roll

Ingredients for the Flourless Chocolate Sponge Cake:
8 large eggs, separated
2/3 cup granulated sugar
1 Tblsp + 2 Tblsp + 1/4 cup unsweetened cocoa powder, divided
1/8 tsp salt
2 Tblsp brewed cold coffee (I used water)
1 tsp vanilla extract

Ingredients for Filling:
2 oz cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1 tsp vanilla extract
2-4 Tblsp heavy cream
1/2 cup chopped peanut butter cups (about 10 mini peanut butter cups)

For the Topping:
1 cup semi-sweet chocolate chips
2/3 cup heavy cream
1/2 cup chopped peanut butter cups

Instructions for the Chocolate Sponge Cake:
  Preheat oven to 350 degrees. 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 Tblsp cocoa powder.
  Using an electric mixer, beat the egg yolks and granulated sugar on high, until thick and pale yellow. Add 2 Tblsp cocoa powder, salt, cold coffee and vanilla, and beat in.
  With clean beaters and a large clean bowl, beat the egg whites to form stiff peaks.
  Gently fold about a quarter of the egg whites into the egg yolk mixture. In three additions, fold in the remaining egg whites.
  Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
  While the cake is baking, sprinkle 1/4 cup cocoa powder over a clean kitchen towel. After removing the cake from the oven, cool for a few minutes, then 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.
  Carefully roll the cake in the kitchen towel and allow to cool completely. While the cake is baking, make the filling and topping.

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

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

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