Cornish Food Market

Chocolate Chestnut Roulade

Method

Serves 6-8

1. Preheat the oven to 190°C, gas mark 5. Line a Swiss roll tin (about 30 x 20cm) with buttered greaseproof paper.
2. Whisk the eggs and sugar with an electric whisk for around 10 minutes, until light and very thick. Add 2 tablespoons warm water.
3. Sieve the flour and fold in gently.
4. Spread the mix into the prepared tin. Bake for 12-15 minutes, until firm to the touch.
5. Lay a piece of greaseproof paper on a work surface and sprinkle with caster sugar. Tip the sponge onto the paper, peel off the lining paper, and roll up the sponge, greaseproof paper and all, while still warm. Leave to cool, wrapped up.
6. Meanwhile, warm the chestnut purée gently over a low heat in a small pan, until warm but not hot. Stir in the sugar so the mixture turns glossy. Leave to cool completely.
7. Meanwhile, melt the chocolate in a bowl over a pan of just-boiled water. Whip the cream until thick then fold into the cool chestnut purée. Put half the mix in another bowl and fold in the chocolate.
8. Unroll the sponge, spread with the chestnut-only mixture, and roll up again. Spread the outside with the chestnut-chocolate mixture. Leave to set. Serve dusted with icing sugar and top with festive cake decorations if
desired.

Ingredients

For the Sponge:
4 medium free-range eggs
100g plain flour
100g caster sugar, plus extra for dusting

Filling and Covering:
225g unsweetened chestnut purée
225g caster sugar
150g good quality dark chocolate, broken into pieces
284ml carton double cream

Icing sugar for dusting

You might need these

• Free Range Eggs Large6 pack

  Local Vegetarian
  

• Trewithen Double Cream10oz

  More information

  £1.48/each

  Local Vegetarian