45-60ml.3-4 tbsp icing sugar, plus extra for dusting
single cream, to serve
Method:
Preheat the oven
to 180C/350F, then line and oil a 33 x23cm/13 x 9in
Swiss roll tin; use non-stick baking paper. Melt the
chocolate in a bowl, the stir in the coffee. Leave
to cool slightly.
Whisk the egg
yolks and sugar together until thick and light, then
stir in the cooled chocolate mixture. Whisk the egg
whites in another bowl until stiff. Stir a spoonful
into the chocolate mixture to lighten it, then
gently fold in the rest.
Pour the mixture
into the prepared tin, and spread level. Bake for 20
minutes. Remove from the oven, cover with a dish
towel and leave to cool in the tin for several
hours.
Whip the cram
until soft peaks form. Mix together the chestnut
puree and icing sugar, fold into the shipped cream.
Dust a sheet of
greaseproof paper with icing sugar. Turn out the
roulade on to this paper and peel off the lining
paper. Trim the sides. Gently spread the chestnut
cream evenly over the roulade to within 2.5cm/1in of
the edges.
Using the
greaseproof paper to help you, carefully roll up the
roulade as tightly and evenly as possible. Chill the
roulade for about 2 hours, then dust liberally with
icing sugar. Cut into thick slices. Serve with a
little single cream poured over each slice.
Cold
Desserts
Recipes - Chocolate Chestnut Roulade Recipe
