Chocolate roll with peanut butter
When it comes to delicious desserts, the chocolate roll with peanut butter cream is truly special. This delightful combination of chocolate and peanut butter ensures that this creamy roll will be gone in no time.
Whether you’re preparing it for a special occasion or simply want to treat your loved ones, this recipe is perfect for anyone who loves irresistibly sweet snacks with a peanut flavor.
Ingriedients
Cake
4 eggs
3 tbsp boiling water
125 g granulated sugar
1 vanilla sugar
75 g plain flour
50 g corn flour
20 g cocoa powder
1 tsp baking powder
50 g butter, melted and cooled
Filling
400 ml double cream
165 g crunchy peanut butter
200 g butter
200 g icing sugar
directions
Cake
To prepare the cake, start by beating the eggs and water with a hand-held mixer on high speed for one minute until the mixture becomes pale and foamy. Next, combine the sugar and vanilla sugar, then add this mixture to the eggs and continue mixing for an additional two minutes.
In a separate bowl, combine both types of flour, cocoa powder, and baking powder. Gradually add half of this dry mixture to the egg mixture while mixing on low speed. Once incorporated, add the remaining dry ingredients and mix again. Finally, stir in the melted butter until everything is well combined.
Prepare a baking sheet measuring approximately 35×24 cm by greasing it or lining it with baking paper. Pour the batter into the prepared sheet, ensuring the layer is about 1 cm thick.
Bake in a preheated oven at 200-220°C for about 10-15 minutes. Once baked, remove the cake from the tray immediately. Place it on a damp cloth or towel and carefully roll it up. Allow it to cool in this rolled shape.
Filling
Whip the heavy cream until it reaches a creamy consistency, but avoid overwhipping it to the point of firmness. In a separate bowl, combine the peanut butter, butter, and powdered sugar until the mixture is smooth and well blended. Next, gently fold the whipped cream into the peanut butter mixture until everything is fully combined.
Unroll the cake and spread a layer of the prepared cream over it. Then, carefully roll the cake back up. Use any remaining cream to cover the outside of the cake, and decorate it as desired.
