Chocolate Chestnut Roulade Recipe

225 g

50 g

4

115 g

225 g

50-65 g

15-30 ml

For the chestnut filling

150 ml

Plain chocolate

White chocolate

Eggs, separated

Caster sugar

Chestnut puree

Icing sugar, plus extra for dusting

Brandy

Double cream

• Preheat the oven to 180^oC/350^oF/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.