Flourless Reeses Chocolate Cake Roll

If you’re a chocolate lover, then this Flourless Reeses Chocolate Cake Roll is about to become your new favorite dessert! Rich, decadent, and oh-so-indulgent, this cake roll combines the classic flavors of chocolate and peanut butter in a way that’s simply irresistible. And the best part? There’s no flour involved, making it a gluten-free delight that everyone can enjoy. This cake roll is perfect for celebrations, dinner parties, or whenever you’re craving something sweet and satisfying. So, let’s dive into this deliciously simple recipe that will have everyone asking for seconds!

Why You’ll Love This Recipe

This Flourless Reeses Chocolate Cake Roll is a showstopper! Here’s why it’s worth making:

• Decadent Flavor: The combination of rich chocolate and creamy peanut butter creates a heavenly experience for your taste buds.
• Gluten-Free: Without any flour, this cake roll is perfect for those with gluten sensitivities.
• Simple Steps: With easy-to-follow instructions, you can whip this up without any fuss.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a treat for yourself, this cake roll fits the bill.
• Impressive Presentation: Roll it up and serve it as a stunning centerpiece to wow your friends and family.

The Ingredient Lineup

To make this Flourless Reeses Chocolate Cake Roll, you’ll need the following ingredients:

• 8 large eggs, separated
• 1 cup granulated sugar
• 1 tablespoon + 2 tablespoons + 1 cup unsweetened cocoa powder, divided
• 1 teaspoon salt
• 2 tablespoons brewed cold coffee (leftover is fine)
• 1 teaspoon vanilla extract
• 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)
• 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)

Kitchen Gear Checklist

Before you start baking, gather these essential tools:

• Baking Sheet: A 15×10 inch jelly roll pan works best for this recipe.
• Parchment Paper: To prevent sticking and make rolling easier.
• Mixing Bowls: You’ll need separate bowls for egg whites and yolks.
• Electric Mixer: A stand or hand mixer will help whip your egg whites to perfection.
• Spatula: For folding ingredients and spreading the batter evenly.
• Plastic Wrap: For wrapping the cake roll while it cools.

Flourless Reeses Chocolate Cake Roll: Step-by-Step Guide

Now, let’s get into the fun part: making the Flourless Reeses Chocolate Cake Roll!

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, ensuring it covers the sides as well.

Step 2: Prepare the Egg Whites

In a large mixing bowl, beat the egg whites on medium-high speed until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form. This will give your cake roll its light and airy texture.

Step 3: Mix the Egg Yolks

In another bowl, whisk together the egg yolks, 1 tablespoon of cocoa powder, salt, brewed coffee, and vanilla extract until well combined.

Step 4: Combine the Mixtures

Gently fold the egg yolk mixture into the whipped egg whites until just combined. Be careful not to deflate the egg whites; you want to keep that airy texture!

Step 5: Bake the Cake Roll

Spread the batter evenly into the prepared jelly roll pan. Bake for about 15-18 minutes, or until the top springs back when lightly touched.

Step 6: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully invert it onto a clean kitchen towel dusted with 2 tablespoons of cocoa powder.

Step 7: Roll the Cake

While the cake is still warm, roll it up tightly with the towel. Allow it to cool completely while rolled up, which will help it maintain its shape.

Step 8: Make the Peanut Butter Filling

In a medium bowl, beat together the softened cream cheese, peanut butter, powdered sugar, and 2-4 tablespoons of heavy cream until smooth and creamy. If the filling is too thick, add a bit more cream to reach your desired consistency.

Step 9: Unroll and Fill the Cake

Once the cake has cooled, carefully unroll it. Spread the peanut butter filling evenly over the surface, leaving a small border around the edges.

Step 10: Add Chopped Peanut Butter Cups

Sprinkle the chopped peanut butter cups over the filling, pressing them in gently.

Step 11: Roll it Back Up

Roll the cake back up tightly without the towel this time. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.

Step 12: Prepare the Chocolate Ganache

In a small saucepan, heat 2/3 cup of heavy cream until just simmering. Remove from heat and stir in the semi-sweet chocolate chips until melted and smooth.

Step 13: Frost the Cake Roll

Once the cake roll is chilled, remove it from the fridge and unwrap it. Place it on a serving platter and pour the chocolate ganache over the top, allowing it to drip down the sides.

Step 14: Garnish and Serve

Top with additional chopped peanut butter cups for that extra touch of indulgence. Slice into pieces and serve this delicious Flourless Reeses Chocolate Cake Roll to your guests. Watch as their eyes light up with delight!

Budget & Availability Swaps

If you’re looking to cut costs or adjust ingredients, here are some suggestions:

• Egg Whites: You can use egg whites from a carton instead of separating whole eggs.
• Cocoa Powder: Dutch-process cocoa can be used in place of unsweetened cocoa powder for a different flavor profile.
• Peanut Butter: If you’re allergic to peanuts, almond butter or sunbutter can be great alternatives.
• Chocolate Chips: Use dairy-free chocolate chips for a vegan-friendly option.

Little Things that Matter

Here are a few tips to ensure your Flourless Reeses Chocolate Cake Roll turns out perfectly:

• Make sure your mixing bowls and utensils are completely clean and free of grease for the best egg white volume.
• Don’t skip the cooling step with the towel; it helps maintain the cake’s shape.
• For a richer chocolate flavor, consider adding a tablespoon of espresso powder to the batter.
• Experiment with different fillings by adding chopped nuts or different types of candy.

Freezer-Friendly Notes

This Flourless Reeses Chocolate Cake Roll can be made ahead of time and stored in the freezer. Just wrap it tightly in plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.

Popular Questions

Can I make this cake roll ahead of time?

Yes! The cake roll can be made a day in advance. Just store it in the refrigerator after frosting with ganache for optimal freshness.

Can I use a different type of nut butter?

Absolutely! Almond butter or cashew butter can be used in place of peanut butter for a different flavor.

What should I do if my cake cracks while rolling?

If your cake cracks, don’t worry! You can still roll it tightly, and it will be covered with ganache, making it less noticeable.

How should I store leftovers?

Store any leftover cake roll in an airtight container in the refrigerator for up to 3 days. Enjoy it chilled or let it sit at room temperature for a bit before serving.

Explore More

• Sally’s Baking Addiction
• Pinch of Yum
• Minimalist Baker
• Bakerella

Serve & Enjoy

Now that you’ve mastered the art of the Flourless Reeses Chocolate Cake Roll, it’s time to slice, serve, and bask in the joy of this delicious treat. Whether you’re sharing it with loved ones or savoring it all by yourself, each bite is a little piece of heaven. So grab a fork, dig in, and let the flavors transport you to dessert paradise!