Peanut Butter Cake Roll with Chocolate Filling

Servings 30 cm long cake roll
Author נטלי


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


  1. Peanut butter and Bamba Swiss roll: preheat oven to 170c degrees and line oven pan with greased baking paper.
  2. 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.
  3. Add peanut butter and mix until it is assimilated into the mixture.
  4. Add flour and baking powder and fold gently just until a smooth mixture is formed.
  5. Pour the batter onto the baking paper and flatten evenly.
  6. Sprinkle powdered Bamba on top.
  7. Bake for about 8-10 minutes or until golden and springy to touch.
  8. Cool to room temperature.
  9. Chocolate cream: chop the chocolate and put in a bowl.
  10. In a small pot heat the cream to a simmer.
  11. Pour the hot cream over the chocolate, wait a minute, and beat until you get a shiny chocolate ganache.
  12. Cool the ganache in the fridge for 3-4 hours or until it is completely cold.
  13. Transfer the cold ganache into a bowl of a mixer with a whipping hook and whip at high speed until stable cream is formed.
  14. Spread 2/3 of the amount of cream on top of the roll and sprinkle peanut butter chips, chocolate chips and crumbled Bamba generously.
  15. Roll tightly.
  16. Transfer the remaining chocolate cream into a piping bag fitted with 2 cm jagged piping tip and pipe on top of the Swiss roll.
  17. Decorate with peanut butter and chocolate chips and crumbled Bamba.
  18. Cool the roll in the fridge for 3-4 hours and serve.

Recipe Notes