Peanut Butter-Chocolate Roulage

By MarieR

Ingredients

• Cake:
• Yield: 10 to 12 servings
• 1/4 cup plus 3 tablespoons natural unsweetened cocoa powder, divided
• 5 large eggs, separated
• 3/4 cup sugar, divided
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Filling:
• 1 (3-ounce) package cream cheese, softened
• 1/3 cup creamy peanut butter
• 1/3 cup confectioners' sugar
• 1 cup heavy whipping cream
• Garnish: 1 recipe Chocolate Ganache, (below) and chopped peanuts
• Chocolate Ganache
• Yield: approximately 1 cup
• 8 (1-ounce) squares semisweet chocolate, very finely chopped
• 1/4 cup heavy whipping cream
• 1 tablespoon light corn syrup

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 375°. Spray a 15x10-inch jelly-roll pan with nonstick cooking spray. Line pan with wax paper, and spray wax paper with cooking spray. Dust with 1 tablespoon cocoa. Set aside.
2. In a large bowl, beat egg yolks at medium speed with an electric mixer until pale. Add 1/2 cup sugar, 1/4 cup cocoa, flour, and vanilla, beating well. Set aside.
3. In a medium bowl, beat egg whites at medium-high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into chocolate mixture. Spread batter in prepared pan.
4. Bake until cake springs back when lightly touched in the center, 10 to 11 minutes. When cake is done, immediately loosen from sides of pan.
5. On a clean cloth towel, sift remaining 2 tablespoons cocoa into a 15x10-inch rectangle. Turn cake out onto prepared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together. Place seam side down on a wire rack. Let cake cool completely.
6. In a large bowl, beat cream cheese, peanut butter, and confectioners' sugar for filling at medium speed with an electric mixer until smooth.
7. In a medium bowl, beat cream at medium-high speed with an electric mixer until stiff peaks form. Fold whipped cream into peanut butter mixture.
8. Unroll cake. Spread evenly with peanut-butter filling, leaving a 11/4-inch border on outside edge. Reroll cake without towel; place seam side down on a serving platter. If desired, cut 1 inch from ends for a better presentation. Pour Chocolate Ganache over top. Garnish with chopped peanuts, if desired.

Chocoloate Ganache:
1. Place chocolate in a medium bowl.
2. In a small saucepan, heat cream over medium heat until edges are bubbling. Pour over chocolate. Let sit for 1 minute;
stir until smooth. Add corn syrup, stirring until smooth.