There are a few things in this world that I simply can’t resist. We’ve made Chocolate Peanut Butter Fat Bombs and Chocolate Peanut Butter Overnight Oats before, but I thought it was about time we made something truly sweet! If you’ve been following Let’s Eat Cake, you know that we’re huge fans of the classic combination. They’re perfect for when you’re in the mood for a decadent treat. Starting from the short end, carefully roll the cake in the kitchen towel and allow it to cool completely.These Chocolate Peanut Butter Cupcakes are drizzled with dark chocolate and topped with a peanut butter frosting. Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake. After removing the cake from the oven, cool for a few minutes, and run a knife around the edges of the cake. It will slowly spring back when lightly touched.Ĭool the cake: While the cake is baking, sprinkle cocoa powder over a clean kitchen towel. Gently fold in about a quarter of the egg whites into the egg yolk mixture, then fold in the remaining egg white in three portions.īake the cake: Spread the batter into the prepared pan and bake at 350☏ for 20 minutes. This will take several minutes – don’t rush this step! Beat in cocoa powder, salt, coffee, and vanilla. In another bowl, use the mixer to beat the egg yolks and granulated sugar on high speed until thick and pale yellow. With clean beaters and a large clean bowl, use an electric mixer to beat the egg whites to form stiff peaks and set the bowl aside. Make the chocolate cake roll: Separate the eggs. Spray the parchment with more cooking spray and dust with 1 Tablespoon cocoa powder. Coat a rimmed half-sheet pan with cooking spray and line with parchment paper. You can see how easy it is to make, but keep scrolling for some more tips and tricks to make the perfect cake roll, plus all the details in the recipe card at the bottom of the post. You can use any size Reese’s, just make sure you end up wiuth the right finaly amount after they are chopped. Chopped Reese’s: You’ll need about 9-10 miniature peanut butter cups for the filling and about the same amount todecorate the top of the cake.Heavy cream: The exact amount will depend on how creamy you want your filling.Peanut butter: You’ll want creamy for this recipe.Cream cheese: Regular or light is fine, just be sure it is softened to room temperature.If you prefer not to use coffee, you can just use water, but coffee does enhance the chocolate flavor. You can also use instant coffee powder or espresso powder to make the coffee. Brewed cold coffee: Leftover coffee is fine.Cocoa powder: This is divided to use some in the cake, some for dusting the baking pan, and some for dusting a kitchen towel to roll the cake.Eggs: Separate them, and put the eggs and whites in different bowls.That means you have no problems making this recipe as a gluten free cake roll. Justin’s Peanut Butter Cups are also gluten free. Hershey confirms on their website that all Reese’s Peanut Butter Cups are gluten free except the seasonally shaped items, so skip the pumpkins and Christmas trees. Just one thing you make be wondering… Are Peanut Butter Cups gluten free? But in this recipe, you don’t even have to worry about buying special gluten free flours since it is completely flourless. It is important to ensure that they do not have any sneaky gluten-containing ingredients or are produced in a facility where there could be cross-contamination. Of course, you do always want to read labels on ingredients such as vanilla extract and cocoa powder. This recipe saved his body and his birthday. He cannot have gluten, but he still loves a good rich cake, especially a chocolate and peanut butter combination! This was a delight to make and a joy to share and devour! His family doesn’t have a lot of understanding of his limitations (not because of lack of care, of course! they are amazing family) and almost bought a regular cake. In addition, since it’s a flourless chocolate cake roll, it’s naturally gluten free, too! Why You’ll Love this Recipe It’s rich, indulgent, and totally worth the decadence. If you don’t turn heads with this dessert, I’ll be shocked. A moist, tender sponge cake is filled with a creamy peanut butter cup mousse, then enrobed in chocolate ganache.
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