Chocolate & Chestnut Roulade

prep 20 mins, plus cooling cook 25 mins
  • 125 g (4 oz) plain dark chocolate
  • 5 eggs, separated
  • 175 g (6 oz) caster sugar, plus extra for sprinkling
  • 2 tablespoons cocoa powder, sifted
  • icing sugar, for dusting
  • 250 g (8 oz) unsweetened chestnut purée
  • 4 tablespoons icing sugar
  • 2 tablespoons brandy
  • 250 ml (8 fl oz) double cream

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, stirring occasionally. Remove from the heat and 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 very thick. Stir in the melted chocolate and the cocoa powder. Whisk the egg whites in a large clean bowl until stiff then fold into the chocolate mixture until evenly combined.

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

Meanwhile, cover a clean damp tea towel with nonstick baking paper and sprinkle with a little caster sugar. Quickly turn out the cooked sponge on to the paper. Carefully peel off the lining paper and cover the sponge with a clean tea towel. Leave to cool.

Make the filling. Blend the chestnut purée and icing sugar in a food processor until smooth. Transfer to a bowl and stir in the brandy. Slowly whisk in the cream until light and fluffy. Spread the filling over the sponge, leaving a 1 cm (½ inch) border all round. Starting with a short side and using the paper to help, roll up the sponge to form a log. Dust with icing sugar and serve.

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