Ingredients:

  • 4 Large Eggs, separated (room temperature)
  • 100g Granulated Sugar
  • 60g All-Purpose Flour, sifted
  • 30g Unsweetened Cocoa Powder, sifted
  • Pinch of Fine Sea Salt
  • 115g Cream Cheese, softened
  • 170g Creamy Peanut Butter
  • 120g Icing/Confectioners’ Sugar, sifted
  • 55g Unsalted Butter, softened
  • 1 teaspoon Vanilla Extract
  • 100g Dark Chocolate (60-70% cacao), finely chopped
  • 60ml Heavy Cream (Double Cream)
  • Pinch of Flaky Sea Salt (for sprinkling)

Instructions:

  1. Preheat oven to 375°F (190°C). Line the jelly roll pan (9 x 13 inch) with parchment paper, allowing the paper to overhang slightly.
  2. Cream the softened butter and peanut butter until light and fluffy. Beat in the egg yolks one by one, followed by the vanilla extract.
  3. Whisk together the sifted flour, cocoa powder, and salt. Gently fold this dry mixture into the wet yolk mixture until just combined. Do not overmix.
  4. In a separate, clean bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whip until stiff, glossy peaks form.
  5. Gently fold one-third of the meringue into the chocolate batter to lighten it. Then, gently fold in the remaining meringue in two additions until no white streaks remain.
  6. Pour the batter into the prepared pan and smooth the top gently. Bake for 12–15 minutes until the cake springs back lightly to the touch.
  7. Immediately invert the cake onto a large sheet of clean parchment paper dusted lightly with cocoa powder. Peel off the baking parchment carefully. Starting with a short edge, carefully roll the cake up tightly with the parchment paper inside.
  8. Place the rolled cake seam-side down on a wire rack and let it cool completely to room temperature (about 1 hour).
  9. While the cake cools, prepare the filling by beating the softened cream cheese, softened butter, icing sugar, and vanilla until smooth, then mixing in the peanut butter.
  10. Once cool, gently unroll the cake. Spread the peanut butter filling evenly across the sponge, leaving about a 1-inch border clear on the farthest edge.
  11. Tightly re-roll the cake without the parchment paper. Wrap tightly in plastic wrap and chill for at least 30 minutes to set the filling firm.
  12. Prepare the ganache: Heat heavy cream until just simmering, pour over chopped chocolate, let sit for 5 minutes, then stir until smooth. Drizzle or spread the cooled ganache over the chilled roulade and sprinkle immediately with flaky sea salt before slicing.