CHOCOLATE PEANUT BUTTER ROULADE

FOR THE CAKE
3 oz. Bittersweet Chocolate
2 tablespoons warm water
9 eggs, separated
1 cup sugar
6 tablespoons Dutch-processed cocoa powder
1/8 teaspoon salt
FOR THE PEANUT BUTTER FILLING
1 cup peanuts butter
3/4 cup heavy cream
2/3 cup powdered sugar
1 stick of butter (1/2 cup), room temperature
3/4 cup powdered sugar
FOR THE CHOCOLATE GLAZE
3 tablespoons heavy cream
3/4 cup sugar
1/2 cup + 1 1/2 tablespoon water
1/2 cup Dutch-processed cocoa powder
1 1/2 teaspoons unflavored gelatin
FOR THE TOPPING
1/2 cup heavy whipping cream
Peanuts butter cup

INSTRUCTIONS

CHOCOLATE PEANUT BUTTER ROULADE

SOFT AND SPONGY FOR 20 - 25 MINUTES - TOP SHOULD SPRING BACK.
Prepare a dish towel on the counter with a dusting of cocoa powder. The cocoa powder will prevent the cake from sticking to the towel.
When the cake is done, immediately flip it over on to the dish towel and remove the parchment paper. Roll the towel and the cake together and leave it to cool.

FOR THE PEANUT BUTTER FILLING

Whip cream and ⅔ cup powdered sugar until stiff. In a separate bowl beat butter, peanut butter and sugar. Fold whipped cream into peanut butter mixture.

FOR THE ROULADE

Once the cake is cooled, open it up and spread peanut butter mixture inside. Don't go all the way to the edges. Carefully re-roll, without the towel, and place in the fridge covered overnight.

FOR THE CHOCOLATE GLAZE

In a saucepan, combine the cream, sugar, ½ cup water, and cocoa. Bring the mixture to a boil then reduce heat to a simmer and whisk constantly. Simmer for 10 minutes, the sauce should be thick and similar to hot fudge sauce. Do not let it boil over. Remove from heat.
In a small bowl, sprinkle the gelatin over 1½ Tbls of water and wait 5 minutes. Then melt in for 8 seconds in the microwave. All the gelatin should be dissolved and no lumps remain.
Whisk the gelatin into the chocolate and strain through a medium sieve. Let the chocolate glaze cool for 10 minutes.

FOR THE ROULADE

Remove the Roulade from the fridge and place it on a cooling rack with a cookie sheet underneath it. Pour the glaze over the cake, coating it completely. Pour slowly and evenly to reduce the amount of glaze loss. Return to the fridge for at least 30 minutes, but no longer than 4 hours.
Trim one inch from each end and carefully remove the roulade with two spatulas and place it on a serving dish.

FOR THE TOPPING

Whip cream and add to the top of the roulade with peanuts butter cup as decoration.