Chocolate Chestnut Roulade
Chocolate Chestnut Roulade
Easy,
delicious and healthy Chocolate Chestnut Roulade recipe.
Serves 10-12 people
Ingredients
·
175g / 6oz bittersweet chocolate,
chopped into small pieces
·
30ml /2 tbsp cocoa powder, sifted
·
60ml / 4tbsp hot strong coffee or espresso
·
6 eggs, separated
·
75g/ 3oz /6tbsp caster sugar pinch
of tartar
·
5ml 1 tsp pure vanilla essence
cocoa powder, for dusting glace chestnuts , to decorate
CHESTNUT CREAM FILLING
·
475ML / 16FL OZ / 2 CUP double
cream
·
30ml / 2 tbsp run or
coffee-flavored liqueur
·
350g /12 oz /1 ½ cup canned
sweetened chestnut puree
·
115g / 4oz bittersweet chocolate,
grated
Procedure
1.
Preheat over to 1800C /3500F/ Gas
4. Lightly grease the base and sides of a 39 x 27 x 2.5 cm / 15 ½ x 10 ½ x 1 in
Swiss roll tin. Line with non-stick Baking Paper, allowing a 2.5 cm / 1 in
overhang. Melt the chocolate. Dissolve the coca in the hot coffee to make a
paste. Set aside.
2.
Using a hand-held mixer, beat the
egg yolks with half the sugar in a mixing bowl until pale and thick. Slowly
beat in the melted chocolate and cocoa-coffee paste until just blended. In a
separate bowl, beat the egg whites and Cream of tartar until stiff peaks from.
Sprinkle the remaining sugar over the whites in two Batches and beat until the
whites are stiff and glossy, then beat in the vanilla essence
3.
Stir a spoonful of the whites into
the chocolate mixture to lighten it, then fold in the rest. Spoon into the tin.
Bake for 20-25 minutes or until the a fingertip.
4.
Dust a dish towel with coca. Turn the
cake out on to the towel immediately and remove the at a narrow end, roll the
cake towel together Swiss roll fashion. Cool completely.
5.
Make the filling. Whip the cream
and run or liqueur until soft peaks from. Beat a spoonful of cream into the
chestnut puree to lighten, then folder in the remaining cream and grated
chocolate. Set aside a quarter of the mixture for the chocolate. Unroll the
cake and spread chestnut cream to within 2.5 cm / 1 in of the egg.
6.
Using a dish towel to lift the
cake, carefully roll it up again. Place seam-side down on a serving plate.
Spread some of the reserved chestnut cream over the top and use the rest for
piped rosettes. Decorate with the glace chestnuts.
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