Chocolate and Peanut Butter Roll


  1. Preheat the oven to 180°C.
  2. To melt the chocolate, first heat a small pot of water, less than ½ full. Cover the top of the pot with a tight-fitting, heat-proof bowl and ensure that the surface of the water does not touch the bottom of the bowl. Pour chocolate into this heatproof bowl. Allow the chocolate to melt while stirring occasionally, until it’s completely melted. Remove from the heat and stove to make sure the chocolate has a smooth consistency.
  3. In a separate bowl, using a hand mixer, whisk the egg whites until stiff peaks form.
  4. Whisk the remaining egg yolks in a large bowl with the sugar until the mixture becomes creamy, fluffy and pale in color. This takes approximately 2 minutes. Pour in the cooled melted chocolate and combine.
  5. Add one-third of the egg whites to the egg yolk mixture and use a spatula to combine smoothly. Next, carefully fold in the rest of the egg whites until evenly distributed.
  6. Sift the cocoa powder over the cake mixture and fold in carefully.
  7. Dab some of the cake mix onto the corners of a Swiss roll tin (33 x 23cm) and stick down a sheet of baking paper. You can snip the corners so it sits nicely and covers the sides of the tray.
  8. Spoon the cake mix onto the lined tray and spread evenly. Bake for 20-25 minutes and remove from the oven to cool completely. The top of the cake should be firm and slightly crisp.
  9. To make the filling, whip the cream and icing sugar together until fluffy and stiff, then fold in the peanut butter.
  10. Wrap a chopping board in cling wrap and place it on top of the cake tin and overturn so that the crispy side of the cake is lying flat on the surface.
  11. Spoon the peanut butter cream into the center of the cake, leaving the edges empty. Roll the long edge away from yourself to form a log.
  12. Remove to a serving plate with the seam side down, and sift icing sugar over the top to serve.


  • 6 eggs, yolks separated
  • 175 grams caster sugar
  • 175 grams dark chocolate, at least 70% cocoa
  • 2 tablespoons cocoa powder
  • 240 millilitres double cream
  • 6 tablespoons smooth peanut butter
  • 2 tablespoons icing sugar, sifted
  • Icing sugar, to dust