PEANUT BUTTER CUP FLOURLESS CHOCOLATE CAKE ROLL

Baseball, cheerleading, soccer, piano, cub scouts, swimming, chess club – these days it seems parents are running their kids around like crazy every day after school. So many times, it’s a quick stop at the drive-through or picking up a pizza on the way home with everyone grabbing a slice as they scatter in different directions to make sure homework is done and laundry is folded, and the garbage has been taken out. I certainly think it’s good to keep kids active and help them to be well-rounded and learning new things that they won’t learn in the classroom, but there is a price to be paid – sacrificing family dinners.

Family dinnertime is about so much more than simply eating food. It’s about talking and sharing and connecting. And though my kids are still young, I truly feel that sitting at the table together as many nights a week as possible is what has helped my boys learn not only how to talk, but also how to engage in conversations. It’s where I teach them about both the importance of making good food choices to nourish their bodies and the joy and love that can be shared through enjoying a meal together.

Even with only one child in school, and with him only being in kindergarten, I see how it happens. Religious education once a week, karate twice a week, maybe another night or two The Hubby has to work late or has a work dinner to attend. This has come to reaffirm my position that even ad our children grow, we will make choices about activities and plans and schedules that ensure that family dinners do not fall by the wayside.

For me, though, sitting down to family dinners is a way of life. It is how I grew up and how I intend to raise my children. I want them to know that our dinner table is a welcoming, safe place. A place where they can share joys and sorrows, accomplishments and concerns, a place where they can tell us what they’ve learned and what they need help with, and where we can share our experiences and advice, or just lend a supportive ear or shoulder.

It’s also a place where, after we have shared a nourishing meal (and some conversation), sometimes we can also enjoy a special treat…

Ingredients

• For the chocolate sponge cake:
• 8 large eggs separated
• ⅔ cup granulated sugar
• 1 Tablespoon + 2 Tablespoons + ¼ cup unsweetened cocoa powder divided
• ⅛ tsp salt
• 2 Tablespoons brewed cold coffee leftover is fine
• 1 teaspoon vanilla extract
• For the filling:
• 2 ounces cream cheese softened
• 1/3 cup peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons heavy cream
• About 1/2 cup chopped peanut butter cups about 9-10 miniature peanut butter cups
• For the topping:
• 1 cup semi-sweet chocolate chips
• 2/3 cup heavy cream
• About 1/2 cup chopped peanut butter cups about 9-10 miniature peanut butter cups

Instructions

1. For the chocolate sponge cake:
2. Preheat oven to 350°F. Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tablespoon cocoa powder.
3. Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow. Add 2 Tablespoons cocoa powder, salt, coffee and vanilla, and beat in.
4. With clean beaters and a large clean bowl beat the egg whites to form stiff peaks.
5. Gently fold about about a quarter of the egg whites into the egg yolk mixture.
6. In three additions, fold in the remaining egg whites.
7. Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
8. While the cake is baking, sprinkle ¼ cup cocoa powder over a clean kitchen towel.
9. After removing the cake from the oven, cool for a few minutes,and run a knife around the edges of the cake. Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake.
10. Carefully roll the cake in the kitchen towel and allow to cool completely.
11. While the cake is baking, make the filling and topping.
12. For the filling:
13. Beat cream cheese and peanut butter with a hand mixer until smooth, then beat in the powdered sugar.
14. Add vanilla and 2 Tablespoons heavy cream and beat until smooth, adding up to an additional 2 Tablespoons heavy cream is necessary to achieve desired consistency.
15. Stir in 1/2 cup chopped peanut butter cups.
16. For the topping:
17. Place chocolate chips and 2/3 cup heavy cream in a microwave safe bowl or measuring cup and microwave for 30-60 seconds. Stir until smooth.
18. Chill in the fridge until thick and spreadable.
19. May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.
20. Assembling the cake:
21. Carefully unroll the cake in the towel.
22. Gently spread the peanut butter mousse filling over the top of the cake, spreading to about a half inch from the sides.
23. Roll up the cake from short end to short end. Place seam side down.
24. Carefully frost the cake with the ganache and top with the remaining chopped peanut butter cups.
25. Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.

Recipe Notes
Filling and topping is from Crazy for Crust.

thanks done share recipes to : https://cupcakesandkalechips.com/peanut-butter-cup-flourless-chocolate-cake-roll/

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