Peanut Butter Chocolate Roll (Print Version)

# Ingredients:

→ Cake Base

01 - 4 large eggs, at room temperature
02 - 80 grams all-purpose flour
03 - 30 grams unsweetened cocoa powder
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 120 grams granulated sugar
07 - Powdered sugar, for dusting

→ Filling

08 - 240 milliliters heavy cream
09 - 50 grams powdered sugar
10 - 150 grams smooth peanut butter
11 - 80 grams mini peanut butter cups, chopped

# Instructions:

01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring sides are covered. Lightly coat with cooking spray to secure parchment in place.
02 - Beat eggs and granulated sugar for 5 minutes until mixture triples in volume and is pale yellow. This step incorporates the air needed for a light sponge.
03 - Sift together flour, cocoa powder, baking powder, and salt. Gently fold into egg mixture using a rubber spatula, maintaining as much air as possible.
04 - Spread batter evenly on prepared pan using an offset spatula. Tap pan gently to release air bubbles. Bake for 10-12 minutes until cake springs back when touched in the center.
05 - Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. Immediately invert the baked cake onto the towel, peel off parchment, and roll the cake gently while warm.
06 - Whip heavy cream to soft peaks. Fold in powdered sugar and peanut butter until smooth. Adjust consistency if needed by adding a tablespoon of cream or refrigerating briefly.
07 - Unroll cooled sponge and spread filling evenly, leaving a 1.3 cm (1/2 inch) border. Sprinkle chopped mini peanut butter cups over the filling. Roll the cake tightly, using the towel as a guide but without wrapping it in.
08 - Dust the rolled cake with powdered sugar. Slice and serve immediately, or refrigerate for up to one day before serving.

# Notes:

01 - Cake can be made one day ahead and refrigerated to maintain freshness.
02 - To prevent cracks, never overbake the sponge, and roll while still warm.
03 - The roll cake can be frozen for up to two months if wrapped tightly.

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