Chocolate and chestnut roulade
- 100g Asda Dark Chocolate, 50% cocoa solids
- 200g Extra Special Dark Chocolate
- 1 level tsp instant coffee
- 6 large eggs
- 175g caster sugar
- 2 level tbsp icing sugar, plus extra for dusting
- 415g can Merchant Gourmet Chestnut Purée
- 300ml double cream
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a shallow roasting tin or a baking tray with a lip, about 30cm x 25cm, making sure the paper is about 2cm high at the edges.
Break the chocolate into squares. Put in a heatproof bowl with the coffee and 100ml water. Melt over a pan of simmering water, stirring occasionally. Set aside for 15 minutes.
Separate the eggs. Whisk the whites with an electric mixer until they form stiff, glossy peaks. Add 2 tbsp of the caster sugar and whisk again until stiff.
Whisk the yolks with the rest of the sugar until pale and mousse-like. Stir the cooled chocolate mixture into the yolks, then gently fold in the whites.
Transfer to the cake tin. Bake for about 18-20 minutes until the crust is hard but it springs back when lightly pressed.
Transfer on its baking paper to a wire rack. Cover with 3 layers of damp (not wet) kitchen paper, then cling film and set aside to cool.
Put a piece of baking paper on the work surface and dust with icing sugar. Turn the cake over onto this paper. Carefully remove the lining paper.
Stir the chestnut purée, then spread onto the cake.
Whip the double cream with 2 tbsp icing sugar until it just holds its shape. Spread over the purée.
Roll up the cake from the short side, using the paper to help. Put on a plate and chill. Dust with icing sugar and serve with raspberries if you want.