Recipes
Chocolate and chestnut roulade
An impressive-looking alternative to Christmas pud, and a real family pleaser, roulade is surprisingly easy to make
An impressive-looking alternative to Christmas pud, and a real family pleaser, roulade is surprisingly easy to make
(7 votes)
Cook: 1 Hour
Serves: 8
Price: 68p per serving
Nutritional Information
Each 218g serving contains
Energy
2557kj
611kcal
2557kj
611kcal
31%
Fat
38.6g
38.6g
High
55%
55%
Saturates
21.5g
21.5g
High
108%
108%
Sugars
43.6g
43.6g
High
48%
48%
Salt
0.40g
0.40g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1173kj/280kcal
Typical energy values per 100g:
1173kj/280kcal
Ingredients
100g Asda Dark Chocolate, 50% cocoa solids
200g Extra Special Dark Chocolate
1 level tsp instant coffee
6 large eggs
175g caster sugar
2 level tbsp icing sugar, plus extra for dusting
415g can Merchant Gourmet Chestnut Purée
300ml double cream
Raspberries
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a shallow roasting tin or a baking tray with a lip, about 30cm x 25cm, making sure the paper is about 2cm high at the edges.
2
Break the chocolate into squares. Put in a heatproof bowl with the coffee and 100ml water. Melt over a pan of simmering water, stirring occasionally. Set aside for 15 minutes.
3
Separate the eggs. Whisk the whites with an electric mixer until they form stiff, glossy peaks. Add 2 tbsp of the caster sugar and whisk again until stiff.
4
Whisk the yolks with the rest of the sugar until pale and mousse-like. Stir the cooled chocolate mixture into the yolks, then gently fold in the whites.
5
Transfer to the cake tin. Bake for about 18-20 minutes until the crust is hard but it springs back when lightly pressed.
6
Transfer on its baking paper to a wire rack. Cover with 3 layers of damp (not wet) kitchen paper, then cling film and set aside to cool.
7
Put a piece of baking paper on the work surface and dust with icing sugar. Turn the cake over onto this paper. Carefully remove the lining paper.
8
Stir the chestnut purée, then spread onto the cake.
9
Whip the double cream with 2 tbsp icing sugar until it just holds its shape. Spread over the purée.
10
Roll up the cake from the short side, using the paper to help. Put on a plate and chill. Dust with icing sugar and serve with raspberries if you want.