One of the most popular treats in Israel is Bamba. It’s a savory peanut-flavored treat that is consumed from early childhood. It’s crunchy and has the most addictive smell, and Israelis absolutely love it.
This peanut butter cake roll combines chocolate and Bamba, and it has a similar taste to Reese’s Cups. The combination of peanut and chocolate is simple delightful, and if you like it – I’m sure you’re going to love this roll.
Peanut Butter Cake Roll with Chocolate Filling
Servings 30 cm long cake roll
For peanut butter and Bamba Swiss roll:
- 3 large eggs
- Pinch of salt
- 100 grams (1/2 cup) sugar
- 1 tsp. vanilla extract
- 20 grams (1 tbsp.) peanut butter, melted
- 100 grams (3/4 cup) all-purpose flour (see notes for gluten free version)
- 1/2 tsp. baking powder
- 20 grams Bamba powdered
For chocolate cream:
- 200 grams dark chocolate
- 325 ml. (1 1/2 cups) heavy cream
- Peanut butter chips
- Chocolate chips
- Crushed Bamba
Peanut butter and Bamba Swiss roll: preheat oven to 170c degrees and line oven pan with greased baking paper.
In a mixer bowl, put eggs, salt, sugar and vanilla and whip at high speed for 5-6 minutes until you get a light and airy cream.
Add peanut butter and mix until it is assimilated into the mixture.
Add flour and baking powder and fold gently just until a smooth mixture is formed.
Pour the batter onto the baking paper and flatten evenly.
Sprinkle powdered Bamba on top.
Bake for about 8-10 minutes or until golden and springy to touch.
Cool to room temperature.
Chocolate cream: chop the chocolate and put in a bowl.
In a small pot heat the cream to a simmer.
Pour the hot cream over the chocolate, wait a minute, and beat until you get a shiny chocolate ganache.
Cool the ganache in the fridge for 3-4 hours or until it is completely cold.
Transfer the cold ganache into a bowl of a mixer with a whipping hook and whip at high speed until stable cream is formed.
Spread 2/3 of the amount of cream on top of the roll and sprinkle peanut butter chips, chocolate chips and crumbled Bamba generously.
Transfer the remaining chocolate cream into a piping bag fitted with 2 cm jagged piping tip and pipe on top of the Swiss roll.
Decorate with peanut butter and chocolate chips and crumbled Bamba.
Cool the roll in the fridge for 3-4 hours and serve.
- Keep the roll in a closed container in the refrigerator for up to 4-5 days.
- Gluten-free version: use 50 grams cornstarch and 50 grams almond meal instead of flour.