Chocolate Roulade with Peanut Butter Mousse

Chocolate Roulade (Jelly Roll) 1/2 Sheet ALH

Egg yolks 3 oz
Sugar ¼ Cup
Salad Oil ½ oz
Vanilla ¾ tsp
Egg Whites 4 oz
Sugar ½ Cup
Baking Powder 1tsp
Cake Flour ½ Cup
Cocoa ¼ Cup
Salt 1/4 tsp

Whip yolks and sugar to ribbon stage. (Pale yellow) Add oil and vanilla to yolk mixture. In a separate bowl whip egg white to soft peaks. Add sugar and whip until stiff, moist peaks form. Fold yolks into whites. Sift flour, baking powder, and salt together and fold into egg mixture. Paper, grease, and flour a flat sheet pan. Bake 400 F for approximately 8 minutes. Do not let it get crispy or else it will not roll.

Peanut Butter Mousse

Peanut butter, chunky 1 cup
Cream cheese 8 oz.
Butter 2 oz.
Sugar 4 oz.
Heavy cream 2 oz
Whip topping 6 oz

Beat softened cream cheese, butter, and the peanut butter until light and fluffy. Add the sugar, in a separate bowl whip the cream & topping to firm peaks and fold into the cream cheese.

Chocolate Ganache
(for coating Do not make it until you are ready to coat the cake!!!)

Chocolate Chips 9 oz
Heavy Cream 6 oz

1. Bring Cream to a boil
2. Take off heat and add Chips.
3. Stir until chips are completely melted and ganache is smooth.