Preheat the oven to 180oC/350oF/Gas
4. Line and grease a 23 x 33cm swiss roll tin.
For the chocolate curls, melt 50 g of
the plain and all of the white chocolate in separate bowls sets over
saucepans of hot water. When melted, spread on a non-porous surface and
leave to set.
Hold a long sharp knife at a 45 degree
angle to the chocolate and push it along the chocolate, turning the
knife in a circular motion. Put the curls on the greaseproof paper.
Melt the remaining plain chocolate.
Beat the egg yolks and caster sugar until thick and pale. Stir in the
chocolate.
Whisk the whites until they form stiff
peaks, then fold into the mixture. Turn into the tin and bake for 15-20
minute. Cool, covered with a just-damp dish towel, on a wire rack.
Sprinkle a sheet of greaseproof paper
with caster sugar. Turn the roulade out on to it. Peel off the lining
paper and trim the edges of the roulade. Cover with the dish towel.
For the filling, whip the cream until
softly peaking. Beat together the chestnut puree, icing sugar and brandy
until smooth, then fold in the cream.
Spread over the roulade and roll it
up. Top with chocolate curls and dust with icing sugar.
This is a traditional version of Buche
De Noel, the delicious French Christmas gateau.