Flourless Reeses Chocolate Cake Roll

If you’re on the hunt for a dessert that perfectly balances rich chocolate with creamy peanut butter, look no further than this Flourless Reeses Chocolate Cake Roll. This delightful treat is not only gluten-free but also incredibly indulgent, showcasing the classic flavor combination of chocolate and peanut butter in a way that’s sure to impress. Imagine a soft, chocolatey cake wrapped around a luscious peanut butter cream filling, all topped off with a decadent chocolate ganache. It’s a dessert that will have your taste buds dancing!

The best part? This Flourless Reeses Chocolate Cake Roll comes together with ingredients you likely already have in your kitchen. With a simple prep process and a little time in the oven, you’ll have an impressive dessert that’s perfect for any occasion, from birthday parties to cozy family dinners.

Why It Works Every Time

The beauty of a Flourless Reeses Chocolate Cake Roll lies in its simplicity and the chemistry of its ingredients. The whipped egg whites create a light, airy texture while the yolks provide richness and moisture. The cocoa powder gives the cake a deep chocolate flavor without the need for flour, making it not only gluten-free but also incredibly fudgy. The addition of coffee enhances the chocolate notes, while the peanut butter filling adds a creamy, nutty contrast. Topped with a glossy chocolate ganache, this cake roll is a showstopper that’s easier to make than you might think!

Ingredient List

• 8 large eggs, separated
• 1 cup granulated sugar
• 1 Tablespoon + 2 Tablespoons + 1 cup unsweetened cocoa powder, divided
• 1 tsp 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

Equipment & Tools

• Mixing bowls – for combining ingredients.
• Electric mixer – to whip egg whites and cream cheese mixture.
• Baking sheet – to bake the cake roll.
• Parchment paper – for lining the baking sheet to prevent sticking.
• Rubber spatula – for folding ingredients gently.
• Plastic wrap – to roll the cake while cooling.
• Whisk – for mixing the batter.

Flourless Reeses Chocolate Cake Roll: From Prep to Plate

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, allowing some overhang for easy removal later.

Step 2: Prepare the Cake Batter

In a large mixing bowl, combine the 8 egg yolks and sugar. Beat them together until the mixture is pale and creamy. Gradually add 1 tablespoon of cocoa powder, salt, brewed coffee, and vanilla extract. Mix until well combined.

Step 3: Whip the Egg Whites

In another bowl, use an electric mixer to whip the 8 egg whites until stiff peaks form. This will give your cake roll its light structure.

Step 4: Combine Mixtures

Gently fold the whipped egg whites into the chocolate mixture in three parts. Be careful not to deflate the egg whites, as this will keep your cake roll fluffy.

Step 5: Bake the Cake

Spread the batter evenly onto the prepared baking sheet. Bake in the preheated oven for 15-18 minutes or until the cake is set and the edges start to pull away from the sides of the pan.

Step 6: Cool and Roll the Cake

Once baked, remove the cake from the oven and let it cool for about 5 minutes. While it’s still warm, carefully roll the cake with the parchment paper from one short end to the other to create a roll. Let it cool completely wrapped in the parchment.

Step 7: Make the Peanut Butter Filling

In a mixing bowl, beat the softened cream cheese and peanut butter together until smooth. Add powdered sugar and the additional teaspoon of vanilla extract. Mix until combined. If the mixture is too thick, add 2-4 tablespoons of heavy cream until you reach your desired consistency.

Step 8: Fill the Cake Roll

Once the cake has cooled completely, unroll it carefully. Spread the peanut butter filling evenly over the entire surface, leaving a small border around the edges. Sprinkle the chopped peanut butter cups on top of the filling.

Step 9: Roll It Up Again

Starting from one short end, roll the cake back up tightly. Use the parchment paper to help guide you. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour to set.

Step 10: Prepare the Chocolate Ganache

In a small saucepan, heat 2/3 cup heavy cream until it’s just about to simmer. Remove from heat and add the semi-sweet chocolate chips, stirring until melted and smooth. Allow to cool slightly.

Step 11: Assemble and Serve

Remove the cake roll from the refrigerator and unwrap. Place it on a serving platter and drizzle the chocolate ganache over the top. For an extra touch, sprinkle additional chopped peanut butter cups on top. Slice and serve!

Ingredient Flex Options

• For a dairy-free version, use a dairy-free cream cheese and substitute coconut cream for heavy cream.
• Swap out semi-sweet chocolate chips for dark chocolate chips for a richer flavor.
• Use almond butter or sunflower seed butter instead of peanut butter for a different nutty flavor.
• For added texture, fold in some chopped nuts, like walnuts or pecans, into the filling.

Problems & Prevention

• If your cake cracks while rolling, it may have been overbaked. Keep an eye on it towards the end of the baking time.
• To avoid a dry cake, ensure to roll it while it’s still warm and keep it wrapped until you’re ready to fill it.
• Make sure to fold the egg whites gently into the batter to maintain the lightness of the cake.
• If the ganache is too thick, simply add a bit more heavy cream to achieve your desired consistency.

Keep It Fresh: Storage Guide

This Flourless Reeses Chocolate Cake Roll can be stored in the refrigerator for up to 4 days. Make sure to keep it wrapped in plastic wrap to maintain its moisture. You can also freeze the unfilled cake roll for up to 2 months. Just ensure it’s tightly wrapped, and when you’re ready to enjoy it, let it thaw in the refrigerator before filling.

Quick Q&A

Can I make this cake roll ahead of time?

Absolutely! This Flourless Reeses Chocolate Cake Roll can be made a day in advance. Just keep it wrapped in the refrigerator until you’re ready to serve.

What can I use instead of eggs in this recipe?

For an egg substitute, you can use flaxseed meal or chia seeds. Mix 1 tablespoon of either with 2.5 tablespoons of water to replace one egg. Keep in mind the texture may vary slightly.

Can I use a different type of cocoa powder?

Cocoa powder types can vary in flavor and color. Dutch-processed cocoa will give you a milder flavor, while natural cocoa will enhance the chocolate taste. Both work fine, but the result will differ slightly.

What is the best way to slice the cake roll?

To get clean slices, use a sharp, serrated knife and wipe the blade clean between cuts. This helps prevent the filling from sticking to the knife.

Quick Weeknight Wins

• Easy Chocolate Ganache – Perfect for any dessert topping.
• Simple Peanut Butter Balls – A quick treat for peanut butter lovers.
• 1-Bowl Chocolate Cake – A classic chocolate cake that’s easy to make.
• Easy Chocolate Chip Cookies – A timeless favorite that everyone loves.

Next Steps

Now that you’ve mastered the Flourless Reeses Chocolate Cake Roll, get creative with different fillings or toppings! You could try adding a layer of whipped cream, different types of nuts, or even a drizzle of caramel for a unique twist. Remember to share your creations with family and friends, and enjoy every bite of this delicious dessert. Happy baking!