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
  1. Preheat oven to 350°. Line a 13x9-inch rimmed baking sheet with parchment paper. (Do not spray.)
  2. 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°.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Before serving, drizzle cake with Chocolate Ganache.
  9. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chocolate-peanut-butter-banana-roulade/