Chocolate and Chestnut Roulade
3 free range eggs
85g (3 oz) caster sugar
55g (2 oz) plain flour
25g (1 oz) cocoa powder, sieved
Icing sugar for dredging
Filling and topping:
1 small can of chestnut purée
1 tbsp brandy
25g (1 oz) icing sugar, sieved
250ml (½ pint) double cream, whipped to a soft peak
Serves 6 comfortably
- Line a swiss roll tin (32 x 23cm, 13 x 9 inches) with baking parchment and lightly oil. Whisk the eggs and sugar until thick and creamy. Fold in the sieved flour and cocoa. Pour into the prepared tin and ease into the corners.
- Place the tin on the grid shelf on the floor of the Roasting Oven and cook for 7-8 minutes, until risen and firm.
- Turn the roulade onto a piece of Bake-O-Glide, dredged with icing sugar and score a mark about 2cm (¾ inch) from the long end.
- Roll the roulade up and leave to cool.
- For the filling; mash the chestnut purée until smooth and mix in the brandy and icing sugar.
- Whisk the cream to the soft peak stage and add half to the chestnut mixture.
- Unroll the cool roulade and spread the chestnut filling over it. Re-roll. Place on a serving dish.
- Drizzle with the melted chocolate.
- Place the remaining cream into a piping bag with a star nozzle and pipe down the centre top of the roulade.
- Refrigerate for 2 hours before serving.
Notes - Melt the chocolate in a piping bag on the AGA, this saves washing up!