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Flourless Reeses Chocolate Cake Roll

This Flourless Reeses Chocolate Cake Roll is a rich, gluten-free delight combining chocolate and peanut butter for an irresistible treat!
Prep Time25 minutes
Cook Time18 minutes
Total Time43 minutes
Course: Dessert
Cuisine: American
Keyword: Cake Roll, Chocolate, Easy, Flourless, Gluten-Free, Peanut Butter
Servings: 8 servings

Ingredients

  • 8 large eggs separated
  • 1 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder divided
  • 2 tablespoons unsweetened cocoa powder divided
  • 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
  • 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
  • 1/2 cup chopped peanut butter cups about 9-10 miniature peanut butter cups

Instructions

  • Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, ensuring it covers the sides as well.
  • 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.
  • In another bowl, whisk together the egg yolks, 1 tablespoon of cocoa powder, salt, brewed coffee, and vanilla extract until well combined.
  • Gently fold the egg yolk mixture into the whipped egg whites until just combined, being careful not to deflate the egg whites.
  • 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.
  • 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.
  • 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.
  • 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. Add more cream if needed to reach desired consistency.
  • Once the cake has cooled, carefully unroll it. Spread the peanut butter filling evenly over the surface, leaving a small border around the edges.
  • Sprinkle the chopped peanut butter cups over the filling, pressing them in gently.
  • Roll the cake back up tightly without the towel. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.
  • 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.
  • 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.
  • Top with additional chopped peanut butter cups for that extra touch of indulgence. Slice into pieces and serve.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Plastic Wrap

Notes

  • Ensure mixing bowls and utensils are clean and grease-free for best egg white volume.
  • Do not skip the cooling step with the towel to help maintain cake shape.
  • For richer chocolate flavor, add a tablespoon of espresso powder to the batter.
  • Try different fillings like chopped nuts or various candies for variety.
  • This cake roll can be frozen tightly wrapped; thaw overnight in refrigerator before serving.