• 125 g (4 oz) plain dark chocolate, broken into pieces
  • 5 eggs, separated
  • 175 g (6 oz) caster sugar, plus extra to sprinkle
  • 2 tablespoons cocoa powder, sifted
  • 250 g (8 oz) canned unsweetened chestnut purée
  • 4 tablespoons icing sugar
  • 1 tablespoon brandy
  • 250 ml (8 fl oz) double cream
  • icing sugar, for dusting

Melt the chocolate (see page 11), then leave to cool for 5 minutes. Put the egg yolks in a bowl, add the sugar and whisk together for 5 minutes until pale and thickened. Stir in the melted chocolate and cocoa. Whisk the egg whites in a clean bowl until stiff and fold into the chocolate mixture until evenly combined.

Grease and line a 33 x 23 cm (13 x 9 inch) Swiss roll tin. Transfer the mixture to the tin, spreading it well into the corners, and smooth the surface with a palette knife. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until risen and set.

Sprinkle a large sheet of baking paper with caster sugar. Remove the roulade from the oven and turn it out immediately on to the sugared paper. Carefully remove the lining paper and cover the roulade with a clean tea towel. Set aside to cool.

Put the chestnut purée and icing sugar in a food processor and purée until smooth (or combine well by hand). Transfer the mixture to a bowl and stir in the brandy. Gently whisk in the cream until light and fluffy. Spread the filling over the roulade, leaving a 1 cm (½ inch) border, and roll it up from one short end to form a log. Serve dusted with sifted icing sugar.

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