Chocolate Peanut Butter Bûche de Noël with Salted Peanut Caramel

1. Prepare the Cake

Preheat your oven to 350°F (175°C). Lightly grease a jelly-roll pan and line it with parchment paper. Sift together the all-purpose flour and unsweetened cocoa powder. Beat the egg yolks with half of the granulated sugar until pale and thick. Whisk the egg whites with the remaining sugar to stiff peaks. Fold the yolk mixture into the whites, then fold in the flour-cocoa mixture. Spread the batter in the pan and bake for 10-12 minutes. Invert the cake onto a cocoa-dusted towel, remove parchment, and roll up to cool.

2. Make the Peanut Butter Mousse

Beat the room-temperature cream cheese with creamy peanut butter until smooth. Add confectioners’ sugar, a portion of the heavy whipping cream, and some sea salt, beating until combined. Store in the refrigerator if prepared in advance.

3. Prepare the Chocolate Ganache

Heat the remaining heavy whipping cream until just boiling. Pour over the chopped bittersweet chocolate, let sit, then whisk until smooth. Add a pinch of sea salt. Allow to cool and thicken, store in the refrigerator if made ahead.

4. Create the Salted Peanut Caramel

Combine granulated sugar and Lyle’s Golden Syrup or light corn syrup with water and boil to a deep amber color. Whisk in the remaining heavy whipping cream, unsalted butter, and vanilla bean seeds. Stir in the roasted and salted peanuts. Can be stored ahead.