Chocolate Chestnut Log
A chocolate log blog without a chocolate log recipe? With the Christmas season in full swing, pressure has been mounting to correct this omission. What to bake? Actually, it wasn’t that difficult, a recipe I’ve been wanting to try has been lurking in my pile of dusty magazines & cuttings since 2005 – better late than never! It’s a chocolate chestnut roulade from I’m no longer sure where.
- Lined a 33 x 23cm swiss roll tin with baking parchment.
- Melted 150g dark chocolate – I used Green & Black’s 72% cook’s chocolate.
- Separated 6 large eggs.
- Whisked whites until stiff (actually CT did this bit)
- In a separate bowl, whisked yolks with 175g caster sugar until pale and custard like.
- Whisked in the melted chocolate.
- Folded in the egg whites 1/3 at a time using a large metal spoon
- Poured mixture into tin and baked in a pre-heated oven at 180C (gas 4) for 25 mins – cake well risen, lightly browned and spongy to touch.
- Left to cool slightly then turned out onto a piece of parchment paper dusted with caster sugar and removed backing paper.
- Left to cool completely whilst made filling.
- Whipped 200ml double cream until soft peaks formed (again can’t claim all the credit as CT did this bit too).
- Mixed in 4 heaped tbsp sweetened chestnut puree.
- Spread this onto cooled sponge.
- Attempted to roll the whole thing up – here disaster struck! It was quite thick and didn’t seem to want to roll and my impatience didn’t help. I finally managed to cobble something together that vaguely resembled a log shape. What a learning curve. Next time and there will be a next time, I’ll use less sponge mixture and try and take more care when rolling.