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Homemade Flourless Reeses Chocolate Cake Roll photo

Flourless Reeses Chocolate Cake Roll

This Flourless Reeses Chocolate Cake Roll is a rich, gluten-free dessert combining fudgy chocolate cake with creamy peanut butter filling and decadent ganache.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Rubber spatula
  • Plastic Wrap
  • Whisk

Ingredients
  

For the Cake Batter:

  • 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 tsp salt
  • 2 Tablespoons brewed cold coffee leftover is fine
  • 1 teaspoon vanilla extract

For the Peanut Butter Filling:

  • 2 ounces cream cheese softened
  • 1/3 cup peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons heavy cream to reach desired consistency
  • 1/2 cup chopped peanut butter cups about 9-10 miniature peanut butter cups

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 2/3 cup heavy cream

Instructions
 

Cake Preparation

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, allowing some overhang for easy removal later.
  • 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.
  • In another bowl, use an electric mixer to whip the 8 egg whites until stiff peaks form.
  • Gently fold the whipped egg whites into the chocolate mixture in three parts. Be careful not to deflate the egg whites to keep the cake fluffy.
  • 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.
  • Once baked, remove the cake from the oven and let it cool for about 5 minutes. While 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.

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 desired consistency is reached.
  • 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.
  • 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.

Chocolate Ganache and Assembly

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

Notes

  • Roll the cake while warm to prevent cracking and maintain moisture.
  • For a dairy-free option, substitute with dairy-free cream cheese and coconut cream.
  • Store wrapped in plastic wrap in the refrigerator for up to 4 days or freeze the unfilled cake roll for up to 2 months.
Keyword Cake Roll, Chocolate, Easy, Flourless, Gluten-Free, Peanut Butter