As #SundaySupper celebrates its fourth birthday and kicks off a month dedicated to sharing its mission to bring families back to the table starting one day a week, we are here with some (over 5o!) of our favorite recipes. I say that you can’t have a birthday party without cake, so I had to make one with my favorite flavors – chocolate and peanut butter – all rolled up into one decadently delicious package in this Peanut Butter Cup Flourless Chocolate Cake Roll recipe.
Peanut Butter Cup Flourless Chocolate Cake Roll
Baseball, cheerleading, soccer, piano, cub scouts, swimming, chess club – these days it seems parents are running their kids around like crazy every day after school. So many times, it’s a quick stop at the drive-through or picking up a pizza on the way home with everyone grabbing a slice as they scatter in different directions to make sure homework is done and laundry is folded, and the garbage has been taken out. I certainly think it’s good to keep kids active and help them to be well-rounded and learning new things that they won’t learn in the classroom, but there is a price to be paid – sacrificing family dinners.
Family dinnertime is about so much more than simply eating food. It’s about talking and sharing and connecting. And though my kids are still young, I truly feel that sitting at the table together as many nights a week as possible is what has helped my boys learn not only how to talk, but also how to engage in conversations. It’s where I teach them about both the importance of making good food choices to nourish their bodies and the joy and love that can be shared through enjoying a meal together.
Even with only one child in school, and with him only being in kindergarten, I see how it happens. Religious education once a week, karate twice a week, maybe another night or two The Hubby has to work late or has a work dinner to attend. This has come to reaffirm my position that even ad our children grow, we will make choices about activities and plans and schedules that ensure that family dinners do not fall by the wayside.
The Sunday Supper Pledge is not just words to me. It’s not just something that we will do during National Sunday Supper Month. And it’s not just for Sunday. To me, it is a way of life. It is how I grew up and how I intend to raise my children. I want them to know that our dinner table is a welcoming, safe place. A place where they can share joys and sorrows, accomplishments and concerns, a place where they can tell us what they’ve learned and what they need help with, and where we can share our experiences and advice, or just lend a supportive ear or shoulder.
It’s also a place where, after we have shared a nourishing meal (and some conversation), sometimes we can also enjoy a special treat…
This Peanut Butter Cup Flourless Chocolate Cake Roll recipe is way too easy to be this impressive and amazing. I mean, chocolate and peanut butter is never a bad idea. Now triple the chocolate and triple the peanut butter, and you have a winning combination. A super easy flourless (and naturally gluten free) chocolate sponge cake with rolled up with a creamy and dreamy peanut butter mousse that has ben studded with peanut butter cups. Top it with a rich chocolate ganache and even more peanut butter cups and you have a swirly good roll of heaven. When I saw this Peanut Butter Cup Cake Roll from Dorothy at Crazy for Crust, I knew I had to make it with my favorite flourless chocolate sponge cake. And I’m so glad I did. Well, my waistline may not be happy I made it, but my tastebuds are. Yours will be too!
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here:Sunday Supper Movement.
Then sit down with a slice of Peanut Butter Cup Flourless Chocolate Cake Roll and check out all of the Sunday Supper Month Kickoff at the bottom of this post.
How often do you eat together as a family? Are you taking the pledge?
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- 8 large eggs, separated
- ⅔ cup granulated sugar
- 1 Tablespoon + 2 Tablespoons + ¼ cup unsweetened cocoa powder, divided
- ⅛ tsp salt
- 2 Tablespoons brewed cold coffee (leftover is fine)
- 1 teaspoon vanilla extract
- 2 ounces cream cheese, softened
- ⅓ cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons + ⅔ cup heavy whipping cream
- About ½ cup chopped peanut butter cups (about 9-10 miniature peanut butter cups)
- 1 cup semi-sweet chocolate chips
- ⅔ cup heavy cream
- About ½ cup chopped peanut butter cups (about 9-10 miniature peanut butter cups)
- Preheat oven to 350°F. Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tablespoon cocoa powder.
- Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow. Add 2 Tablespoons cocoa powder, salt, coffee and vanilla, and beat in.
- With clean beaters and a large clean bowl beat the egg whites to form stiff peaks.
- Gently fold about about a quarter of the egg whites into the egg yolk mixture.
- In three additions, fold in the remaining egg whites.
- Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
- While the cake is baking, sprinkle ¼ cup cocoa powder over a clean kitchen towel.
- After removing the cake from the oven, cool for a few minutes,and run a knife around the edges of the cake. Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake.
- Carefully roll the cake in the kitchen towel and allow to cool completely.
- While the cake is baking, make the filling and topping.
- Beat cream cheese and peanut butter with a hand mixer until smooth, then beat in the powdered sugar.
- Add vanilla and 2 Tablespoons heavy cream and beat until smooth, adding up to an additional 2 Tablespoons heavy cream is necessary to achieve desired consistency.
- Stir in ½ cup chopped peanut butter cups.
- Place chocolate chips and ⅔ cup heavy cream in a microwave safe bowl or measuring cup and microwave for 30-60 seconds. Stir until smooth.
- Chill in the fridge until thick and spreadable.
- Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set. Slice and serve.
- May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.
- Carefully unroll the cake in the towel.
- Gently spread the peanut butter mousse filling over the top of the cake, spreading to about a half inch from the sides.
- Roll up the cake from short end to short end. Place seam side down.
- Carefully frost the cake with the ganache and top with the remaining chopped peanut butter cups.
- Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.
When it’s a party, you need cake…
- Gluten Free Strawberries and Cream Cake
- Gluten Free Golden Fudge Cake
- Gluten Free Healthy Hummingbird Cake
And here is my Pinterest board filled with cakes for special celebrations!
Follow Brianne @ Cupcakes & Kale Chips’s board Birthday Cakes for Family & Friends Inspiration on Pinterest.
Plus the entire #SundaySupper menu to kick off a month of celebrating!
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.