Peanut Butter Cup Flourless Chocolate Cake Roll

Share the Recipe

A moist, tender sponge cake filled with a creamy peanut butter cup mousse, enrobed in chocolate ganache.

Ingredients for a cake

For the chocolate sponge cake

8 large eggs, separated
2/3 cup granulated sugar
1 Tablespoon + 2 Tablespoons + 1/4 cup unsweetened cocoa powder, divided
1/8 tsp salt
2 Tablespoons brewed cold coffee (leftover is fine)
1 teaspoon vanilla extract

For the filling

2 ounces cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons heavy cream
About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups)

For the topping

1 cup semi-sweet chocolate chips
2/3 cup heavy cream
About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups)