Chocolate & chestnut roulade

Chocolate & chestnut roulade

An impressive-looking alternative to Christmas pud, and a real family pleaser, roulade is surprisingly easy to make.

By , 21 September 2015
Chocolate & chestnut roulade
  • Ready in: 60 mins
  • Serves: 8
  • Price: 68p per serving
Nutritional Info
Each 218g serving contains
  • Fat high
    38.6g
    55%
  • Saturates high
    21.5g
    108%
  • Sugars high
    43.6g
    48%
  • Salt low
    0.4g
    7%
  • Energy 2558KJ 611KCAL
    31%
of your reference intake.
Typical energy values per 100g: 1173kJ/280kcal.
Ingredients
  • 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
  • Raspberries
Method
  • 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.