Name: Peanut Butter Chocolate Roll
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 3 chicken eggs; 1 teaspoon vanilla sugar; 50 g sugar; 50 ml milk; 30 ml vegetable oil; 70 g flour; 15 g cocoa powder; A pinch of salt; 20 g butter (room temperature); 10 g powdered sugar; 50 g peanut butter; 100 ml cream (33-35% fat); 120 g dark chocolate; 100 ml hot cream (33-35% fat); A few walnuts (for decoration)

Directions

1. Step

Separate the egg yolks and whites. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, beat the yolks with vanilla sugar and granulated sugar until pale and creamy. Gradually mix in the milk, vegetable oil, flour, and cocoa powder. Gently fold the beaten egg whites into the yolk mixture to create a smooth batter. Line a baking dish with foil and pour in the batter. Bake at 180°C (355°F) for 15 minutes. Once baked, roll the warm sponge in baking paper and refrigerate until completely cooled.

2. Step

In a mixing bowl, combine butter, powdered sugar, and peanut butter. Beat the mixture until smooth using an electric mixer. Gradually add the cream and continue beating until a fluffy, smooth cream forms.

3. Step

Unroll the cooled sponge cake and spread the peanut butter cream evenly over it. Gently roll the cake back up, wrap it in baking paper, and refrigerate for 30 minutes.

4. Step

Chop the dark chocolate into small pieces and place it in a bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir until smooth.