Monday 15 April 2019

Chocolate Chestnut Roulade

Baked and photographed by Susan from Loire Valley Time Travel.

Chocolate and chestnut is a very French combination (and if you are a coeliac wanting to work on your biceps this is the recipe for you).

6 eggs, separated into two large bowls
125 g sugar
2 tbsp cocoa powder
150 ml thick cream (minimum 30% fat, so it will whip properly)
100 g unsweetened chestnut purée (with bits preferably)
Icing sugar (optional)

  1. Heat the oven to 180C.
  2. Line a Swiss roll tin (mine is 32 cm x 22 cm) with baking paper. 
  3. Whisk the egg whites with a stand mixer on high speed for 2 minutes (soft peaks).
  4. Combine the egg yolks and sugar and whisk for 10 minutes (yes, seriously -- they will look thick and pale after a couple of minutes, but the end result will be better if you continue longer).
  5. Fold the cocoa and egg whites into the egg yolk mixture.
  6. Tip into the baking tin and bake for 20 minutes.
  7. Cool in the tin.
  8. Whisk the cream to soft peaks then fold in the chestnut purée.
  9. Turn the cake out onto a silicone mat (optional -- dust the mat with icing sugar before turning the cake out).
  10. Carefully peel off the baking paper (the cake will be a bit prone to sticking, so take it slowly).
  11. Spread the cake with the chestnut cream.
  12. Gently roll the cake up from one short end (it will be a bit more flexible and less prone to cracking than regular Swiss roll).
  13. Transfer to a serving plate and refrigerate until you cut and eat it. Serves 8, keeps well in the fridge for a couple of days.


Rhodesia said...

I have never used chestnuts in a cake, interesting. Have a good week Diane

Jean said...

Chocolate and chestnut are a match made in heaven. This looks delicious and very professional. Bravo!!

Susan said...

I'm a big fan of chestnut flour, purée or chopped nuts in baking.

Susan said...

Thank you very much :-) It's a flavour combo I like very much too.

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