Chocolate-Peanut Butter Swiss Rolls Recipe

Name: Chocolate-Peanut Butter Swiss Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray; 2 cups granulated sugar; 1 cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon kosher salt; 2 large eggs; 1/2 cup whole milk; 2 tablespoons unsalted butter; 1 teaspoon pure vanilla extract; 1 teaspoon ground instant espresso; 1 1/2 sticks unsalted butter, at room temperature; 1/3 cup confectioners sugar, sifted; 1/2 cup smooth peanut butter; 1/8 teaspoon kosher salt; 1 tablespoon whole milk; 1/2 teaspoon pure vanilla extract; 9 ounces bittersweet chocolate, finely chopped; 1 1/2 tablespoons unsalted butter, at room temperature; 3 tablespoons light corn syrup; Pinch of kosher salt; 1 cup plus 2 tablespoons heavy cream; Flaky sea salt or chopped peanuts, for garnish

Servings: persons

Baking spray
2 cups granulated sugar
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs
1/2 cup whole milk
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon ground instant espresso
1 1/2 sticks unsalted butter, at room temperature
1/3 cup confectioners sugar, sifted
1/2 cup smooth peanut butter
1/8 teaspoon kosher salt
1 tablespoon whole milk
1/2 teaspoon pure vanilla extract
9 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons unsalted butter, at room temperature
3 tablespoons light corn syrup
Pinch of kosher salt
1 cup plus 2 tablespoons heavy cream
Flaky sea salt or chopped peanuts, for garnish

1
Make the cake Preheat the oven to 325.
2
Liberally grease a large rimmed baking sheet with baking spray.
3
Line the sheet with parchment paper and liberally grease the paper.
4
In a large bowl, sift the granulated sugar, flour, cocoa powder, baking soda, baking powder and salt.
5
In a medium bowl, whisk the eggs with the milk.
6
In a small saucepan, combine the butter, vanilla and espresso powder with 1/2 cup of water and bring to a simmer, stirring to dissolve the espresso.
7
Drizzle the hot mixture over the dry ingredients.
8
Add the egg mixture and whisk until smooth.
9
Scrape the batter onto the prepared sheet and spread in an even layer.
10
Bake for about 20 minutes, until set and a cake tester inserted in the center of the cake comes out clean (the cake will look wet).
11
Transfer the sheet to a rack and let cool.
12
Meanwhile, make the peanut butter filling In a medium bowl, using a hand mixer, beat the butter with the confectioners sugar at medium speed until light, about 2 minutes.
13
Beat in the peanut butter and salt, scraping down the side of the bowl as necessary.
14
Beat in the milk and vanilla.
15
Line a large baking sheet with parchment paper and generously grease it with baking spray.
16
Invert the cooled cake onto the prepared sheet.
17
Peel the parchment paper off the cake; it will be sticky.
18
Cut the cake in half lengthwise, then crosswise.
19
Spread the filling all over the cake pieces, leaving a 1/4-inch border all around the sides.
20
Roll up the cakes lengthwise (the parchment will come off easily) to form 4 logs.
21
Refrigerate for 1 hour.
22
Make the ganache In a bowl, combine the chocolate, butter, corn syrup and salt.
23
In a small saucepan, bring the cream to a simmer.
24
Pour the hot cream over the chocolate mixture and whisk until smooth.
25
Let cool.
26
Line another large baking sheet with parchment paper.
27
Cut each cake log into 3 equal pieces.
28
Working with 1 piece at a time and using a fork or skewer, dip the logs into the ganache to coat all over, letting the excess drip off.
29
Transfer the cakes to the prepared sheet and sprinkle with flaky salt or peanuts.
30
Freeze until firm, about 1 hour, before serving.

1808

kcal

Calories

108

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Baking spray, 2 cups granulated sugar, 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, and more.

Yes, Chocolate-Peanut Butter Swiss Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate-Peanut Butter Swiss Rolls

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