Peanut Butter Mocha Roulade: Nothing goes better together than chocolate and peanut butter. Throw mocha flavoring in the mix, and it is crazy good. This flourless cake is sure to impress and please anyone!
There is nothing better to me than the combination of peanut butter and chocolate. NOTHING!
Well, at least when talking about food!
I seriously think this is a need I have every single day. I need chocolate. I need peanut butter. When I put the 2 together, magic happens.
And then I realized, I need coffee everyday to function and be acceptable around other humans as well.
We should put the 3 together.
Chocolate + Peanut Butter + Coffee= OUT OF THIS WORLD INSANITY!
Just sayin. It is pretty a pretty dynamite combo.
So let me introduce you to my new favorite dessert: Flourless Peanut Butter Mocha Roulade.
So you need this. Like today. Like Tomorrow. After all, you are like me and NEED chocolate, peanut butter, and coffee, right?!
I am just doing you a favor and putting them in one spectacular dish for you!
Need more great news–it is gluten free. Yep, go ahead and serve this to your gluten free friends and they will be wowed at your ability to serve them something more than fruit. I was gluten free for over a year–I know what it is like to be at a party where no one else understands what gluten really is;)
I will keep you in suspense no longer.
Flourless Peanut Butter Mocha Roulade
Rich mocha mousse is rolled up in a flourless chocolate sheet cake.
- 1 1/4 cup semi-sweet chocolate chopped (or chocolate chips), seperated
- 1/4 cup + 2 tablespoons strongly brewed coffee seperated
- 7 eggs seperated
- 1 cup sugar
- cocoa powder for dusting.
- 1/2 cup smooth peanut butter
- 1 tablespoon butter softened
- 1/2 cup confectioners sugar
- 1/2 tsp vanilla
- 2 tablespoons heavy cream or milk
Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with greased parchment paper.
Melt 1 cup chocolate with coffee in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely.
Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, mixing until incorporated.
Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a spatula, until combined, being careful not to deflate whites.
Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer pan to a wire rack, and let cool slightly, about 10 minutes.
Loosen edges of cake from pan using a knife.
Dust top with cocoa powder, and turn out onto clean kitchen towels or large, clean cutting board.
Remove parchment, and let cool at least 1 hour.
Make the frosting: Beat the peanut butter and butter together until smooth. Add in the powdered sugar, vanilla and cream. Beat until light and fluffy.
Spread over the cake, leaving a quarter inch border around the edges.
Starting from the short side, roll cake up, lifting the towel up as you go, very slowly. Let set, seam side down.
Prepare the glaze: Melt the remaining 1/4 cup chocolate with 2 tablespoons coffee. Drizzle over cake.
Allow to cool. Store in fridge, but it is best allowed to come to room temperature before serving.
A Few Tips:
- I place a large kitchen towel over my sheet pan when I am ready to flip. Then I gently flip the pan over, and gently peel pack the parchment paper. I find it is best to grease the parchment paper as well to be safe.
- This cake will crack and is fragile–that is okay. The glaze will cover up the flaws.
- If you have trouble with your cake rolling and it completely crumbles on you–don’t give up. Whip up some fresh whipped cream, fold your icing into the cream and layer the cream and crumbled cake in a trifle dish–you will still look like a genius.
So make this cake, and satisfy your NEED for chocolate, peanut butter, and coffee all in one delicious bite.