Chocolate roulade with chocolate-chestnut cream
Chocolate sponge cake:
- confectioners’ sugar for dusting
- unsweetened cocoa powder for dusting
- 5 extra-large egg whites
- ¾ cup superfine sugar
- 3 tablespoons self-rising flour
- 4 ounces bittersweet chocolate (minimum 65% cocoa solids), melted in a bowl set over a pan of simmering water
- 3 tablespoons cooled espresso or strong black coffee
- 1 cup sweetened chestnut purée
- 4 ounces bittersweet chocolate (minimum 65% cocoa solids), melted in a bowl set over a pan of simmering water
- 1 cup heavy cream
Instructions:
The creamy chestnut filling goes perfectly with the light chocolate sponge cake in this dessert.
- Preheat the oven to 350°F. Lightly oil a jelly-roll pan that is about 10 by 14 inches, then line it with parchment paper, leaving the edges of the paper sticking up around the sides. Dust evenly with a mixture of confectioners’ sugar and cocoa powder (about 1 tablespoon of each).
- Beat the egg whites to stiff peaks in a large, greasefree bowl. Gradually beat in the superfine sugar, a tablespoon at a time, until the meringue is in firm peaks again. Sift the flour over the meringue and gently fold through with a large metal spoon. Mix the melted chocolate with the espresso, then fold this through the meringue to combine. Spread the batter in the lined pan using a spatula to even out the surface. Bake until the top is set and the sponge is slightly springy when gently pressed, 15–20 minutes. Pull the parchment and slide the cake onto a wire rack to cool slightly. Cover with a damp dish towel and let cool completely.
- Lay a sheet of parchment or wax paper, larger than the sponge, on the work surface. Sift a little confectioners’ sugar and cocoa powder over the paper. Invert the sponge on top, then peel off the parchment lining.
- Mix together the chestnut purée and melted chocolate until smooth. Whip the cream until thick, then fold into the chocolate-chestnut mixture. Spread the filling over the chocolate sponge, leaving a ¾-inch border clear all around the edge.
- Starting at one long edge, roll up the sponge to form a neat log, using the parchment paper to help you. Making sure the join is underneath, wrap the paper around the roulade, then refrigerate for at least 1 hour.
- If necessary, gently roll the roulade on the work surface to even out the shape, then unwrap and slide onto a cake plate. If you like, dust with confectioners’ sugar before slicing and serving.