A moist, tender sponge cake filled with a creamy peanut butter cup mousse, enrobed in chocolate ganache. This Peanut Butter Cup Flourless Chocolate Cake Roll recipe is way too easy to be this impressive and amazing.I mean, chocolate and peanut butter is never a bad idea. Now triple the chocolate and triple the peanut butter, and you have a winning combination. A super easy flourless (and naturally gluten free) chocolate sponge cake with rolled up with a creamy and dreamy peanut butter mousse that has ben studded with peanut butter cups.For the filling:2 ounces cream cheese, softened,⅓ cup peanut butter,1 cup powdered sugar,1 teaspoon vanilla extract 4 tablespoons + ⅔ cup heavy whipping cream About ½ cup chopped peanut butter cups.Top it with a rich chocolate ganache and even more peanut butter cups and you have a swirly good roll of heaven.Carefully frost the cake with the ganache and top with the remaining chopped peanut butter cups.Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.
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