Description
This Peanut Butter Chocolate Fudge Roll is a decadent treat combining a light chocolate cake, creamy peanut butter filling, and a rich chocolate topping. It’s perfect for chocolate and peanut butter lovers who want a show-stopping dessert that’s both indulgent and beautiful.
Ingredients
Scale
- Cake:
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/3 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- Filling:
- 1/2 cup creamy peanut butter
- 1 cup heavy cream, chilled
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Topping:
- 4 oz semi-sweet chocolate, melted
- 2 tbsp peanut butter, warmed
Instructions
- Preheat oven to 350°F (180°C). Line a 15×10-inch jelly-roll pan with parchment paper, grease, and flour the paper.
- In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add 1/4 cup sugar, beating well. Stir in cocoa, flour, and vanilla extract.
- In another bowl, beat egg whites and salt until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. Fold into the chocolate mixture.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touched.
- Turn cake onto a kitchen towel dusted with cocoa. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- For the filling, beat peanut butter, heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Unroll cake; spread filling evenly over cake to within 1/2 inch of edges. Roll up again.
- Place roll seam side down on a platter. Spread melted chocolate over roll. Drizzle with warmed peanut butter. Refrigerate until serving.
Notes
- Make sure the cake is completely cool before filling to prevent the filling from melting.
- For a more intense chocolate flavor, use dark chocolate for the topping.
- If you prefer a smoother topping, gently heat the peanut butter until it’s easy to drizzle.
- Prep Time: 20 minutes
- Cook Time: 15 minutes