Visually perfect for an Easter celebration, this decadent chocolate roulade has a marvelous cream cheese filling flavored with peanut butter and two iterations of banana—mashed and chopped.
Chocolate–Peanut Butter Banana Roulade
Serves: Makes 1 (13-inch) roll
Ingredients
- 3 large eggs
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ⅓ cup all-purpose flour
- 5 tablespoons Dutch-process unsweetened cocoa powder*, divided
- ¼ teaspoon fine sea salt
- 2 tablespoons unsalted butter, melted and warm
- Simple Syrup (recipe follows)
- Peanut Butter–Banana Cream Cheese Filling (recipe follows)
- Chocolate Ganache (recipe follows)
- Garnish: candy-coated milk chocolate mini eggs
Instructions
- Preheat oven to 350°. Line a 13x9-inch rimmed baking sheet with parchment paper. (Do not spray.)
- In the heatproof bowl of a stand mixer, manually whisk together eggs, granulated sugar, and vanilla extract. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 110°.
- Carefully return bowl to stand mixer. Using the whisk attachment, beat egg mixture at high speed until thick, tripled in volume, and ribbon consistency, 3 to 4 minutes.
- In a small bowl, sift together flour, 3 tablespoons cocoa powder, and salt. Using a large balloon whisk, gently fold flour mixture into egg mixture in 2 additions just until combined.
- Transfer ½ cup batter to a small bowl, and whisk in warm melted butter until combined. Fold butter mixture into batter in 2 additions just until combined. Pour batter into prepared baking sheet, and smooth, using as few strokes as possible with an off set spatula.
- Bake until cake is lightly golden and springs back when lightly pressed, 12 to 15 minutes. Immediately run a thin knife or a small off set spatula around edges of cake. Using a fine-mesh sieve, dust top of cake with remaining 2 tablespoons cocoa powder. Place a clean kitchen towel on top of cake. Using a baking sheet or a large heatproof cutting board, invert cake. Carefully remove hot pan and parchment paper. Starting with a long side, immediately roll up cake and towel together, jelly roll style. Place, seam side down, on a wire rack, and let cool completely.
- Carefully unroll cooled cake. Using a pastry brush, brush cake evenly with Simple Syrup. Spread Peanut Butter–Banana Cream Cheese Filling on cake, leaving a ½-inch border along long side that is bottom seam. Gently reroll cake without towel, making sure not to press too hard. Using towel as a sling, place cake on a wire rack or a baking sheet. Refrigerate until set, approximately 45 minutes. Cover and refrigerate for up to 3 days.
- Before serving, drizzle cake with Chocolate Ganache.
- Garnish cake with crushed and whole candy-coated milk chocolate mini eggs, if desired.
Notes
*We used Ghirardelli 100% Cocoa Dutch-Process Unsweetened Cocoa Powder.
Serves: Makes ½ cup
Ingredients
- ¼ cup water
- ¼ cup sugar
Instructions
- In a small saucepan, heat ¼ cup water and sugar over medium heat until sugar dissolves. Remove from heat. Let cool completely before using.
Peanut Butter–Banana Cream Cheese Filling
Serves: Makes approximately 1½ cups
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 2 tablespoons peanut butter
- ¼ cup cold heavy whipping cream
- ¼ cup mashed ripe banana
- ¼ cup diced ripe banana
- ½ teaspoon vanilla bean paste
Instructions
- In a large bowl, beat cream cheese at medium speed until smooth, 1 minute. Beat in sugar and peanut butter at medium-low speed until sugar dissolves and mixture is smooth, stopping to scrape down sides of bowl. Beat in cream, 2 tablespoons at a time, until combined. Thoroughly scrape down sides of bowl. Slowly increase mixer speed to high, beating until stiff peaks form, 1 to 2 minutes. Fold in mashed banana, diced banana, and vanilla bean paste until just combined. Use immediately.
Chocolate Ganache
Serves: Makes ½ cup
Ingredients
- 3 ounces milk chocolate, chopped
- 2 tablespoons heavy whipping cream
Instructions
- Place chocolate in a medium heatproof bowl.
- In a small saucepan, heat cream over medium heat until steamy, but do not boil. Pour over chocolate. Stir until cream is incorporated and chocolate melts. Use immediately.
