Chocolate Brownie Roulade with Peanut Butter Cream & Raspberries
This deliciously moist Chocolate Brownie Roulade with peanut butter cream & raspberries is packed full of flavour. It’s a delicious way to eat cake with a much more pleasing cake to cream ratio, and each bite has little pops of raspberry too! Don’t be put off by the rolling part its easy I promise! A little patience, a gentle hand and you will be showing off this simple and impressive dessert.
Gluten free
Serves 8
Prep: 15 mins
Cook: 12 mins
Gluten free
Ingredients
1/2 packet GF Brownie mix - Summer Hill Pantry
125g butter, melted
100g dark chocolate, melted
2 eggs, whisked
4 tbsp smooth peanut butter
2/3 cup thicken cream
1 cup raspberries, fresh or frozen
Extra raspberries and peanuts to serve
Instructions
Preheat the oven to 200c/ 180c fan. Line a 11x7 baking pan with baking paper, making sure it has a little extra on the sides for rolling later.
In a saucepan, place the butter and chocolate on a low heat and stir to melt together, careful not to make it too hot. Take off the heat and leave to cool for 5 mins.
Whisk the eggs into the pan to form a silky, smooth chocolate mixture.
In a large bowl, measure out half the brownie mixture from the packet (190g). Pour the melted chocolate mixture into the bowl and with a spatula fold the two together. Pour into the prepared pan and bake for 10-12 mins until just cooked.
Leave the brownie to cool to a warm state. Then, while warm, I give the whole thing a careful roll up with the baking paper included. Doing this while warm will ensure that after the roll cools it can be shaped into a perfect spiral shape without hopefully cracking!
Now to the actual rolling part. part….
When the brownie is cooled spread the cream on top ensuring to cover the whole thing. Sprinkle the raspberries over evenly. Now, carefully and slowly roll the brownie into a log using the baking paper to keep it tight and together. Roll until its on its seam. You will see small cracks form but do not worry, this is part of the charm.
Gently transfer to a serving plate and refrigerate until you are ready to serve. Slice into pieces and serve with extra raspberries and a sprinkle of chopped peanuts.
Hints & tips
Brownie - The brownie should be spread quite thinly in your cake tine. It will rise during the cooking process but you don’t want it to be too thick or it will be hard to roll. If you think its a little too thick you can gently roll it will a rolling pin to flatten out.
Chocolate - Use 70% dark chocolate. If you prefer a sweeter taste milk chocolate would also work.
Fruit - Peanut butter and raspberry are a classic combination. Feel free to swap the raspberries for strawberries or even mixed berries if you prefer.
Rolling - You can prepare the brownie the day before and it will still roll ok. Make sure you cover it with cling film to stop it drying out and keep it at room temperature overnight.
Cracks are ok! But in case you find that the cracking is quite excessive, then it may be because you have overbaked your roulade. To hide large cracks you can make a chocolate ganache and spread over the top, sprinkle with chopped peanuts.
Portion size - Makes 8 slices.
Storage - Store in the fridge for 3 days. Not suitable for freezing.
