Chocolate & Chestnut Roulade

7 Ingredients

Number of servings

8

Filling

2/3 cup double cream
100grams chestnut purée

2tablespoons butter (for greasing)
6 eggs, separated
125grams caster sugar
2tablespoons cocoa powder
1tablespoons icing sugar (for dusting)

Nutrition per serving

15% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Grease and line a 29 x 18 cm Swiss roll tin.

Step 2 of 6

Whisk the egg whites in a large clean bowl until they form soft peaks. Whisk together the egg yolks and sugar in a separate bowl until thick and pale. Fold the cocoa powder and egg whites into the egg yolk mixture.

Step 3 of 6

Spoon the mixture into the prepared tin and place in a preheated oven, 180°C for 20 minutes. Remove from the oven and cool in the tin.

Step 4 of 6

Turn the cooled sponge out on to a piece of greaseproof paper dusted with icing sugar.

Step 5 of 6

Whip the cream for the filling in a large clean bowl until it forms soft peaks. Fold the chestnut purée or sweetened chestnut spread into the cream, then smooth the filling over the sponge.

Step 6 of 6

Using the greaseproof paper to help you, carefully roll up the roulade from one short end and lift it gently on to its serving dish. (Don't worry if it cracks: it won't detract from its appearance or taste.) Dust with icing sugar. Chill until needed and eat on the day it is made.