Sweet, moist and rich, this chocolate chestnut log is made with only five ingredients and is naturally gluten-free. It has a creamy chestnut filling and is just perfect for Christmas or any other festive or winter occasion.
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’s not that difficult. I’ve wanted to have a go at making a chocolate chestnut roulade for a long time. Only, as it’s Christmas, I’m calling it a chocolate chestnut log.
Chocolate Chestnut Log
The sponge is quite thick, so it cracks when it rolls. The first time I did this, I was a bit aghast. But now I actually like the fissures in the finished article because they make it look just like a log. In fact it reminds me of a pine yule log with deeply ridged bark.
Even though this chocolate chestnut roulade is meant to look rustic, it’s still a good idea to trim the sides off the sponge after it’s been rolled up so that the ends don’t look too ragged. Call it cook’s perks.
The sponge has plenty of body despite being mainly eggs. It almost has a brownie consistency, sweet, moist and dense yet somehow light at the same time. This makes the perfect foil for the cream and chestnut filling, which offsets the sweetness of the sponge and has a contrasting texture and creaminess which creates a divine whole.
Oh heck, forget complex analysis, it’s just truly scrumptious.
CT’s strength must be returning for he managed to hack two chunks off for us to try. He even managed to whip the cream and whisk the eggs, so he deserved his extra large slice.
There’s no shame in presenting this chocolate chestnut log as a centre piece for a Christmas tea or as pudding for a special dinner. Or like us, no special occasion required.
WARNING If you feel tempted to eat the ivy, please don’t. It’s poisonous and is used in the photos for decorative reasons only.
Other Chocolate Log Recipes You Might Like
- Blood orange chocolate log
- Chocolate log with a whipped dark boozy chocolate ganache
- Matcha chocolate roll
For more festive recipes, why not take a look at my Christmas category and my edible gifts category?
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this five-ingredient gluten-free chocolate chestnut log, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more chestnut recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Chocolate Chestnut Roulade. PIN IT.
Chocolate Chestnut Log – The Recipe
Chocolate Chestnut Yule Log or Dinner Party Roulade
Ingredients
Sponge
- 150 g dark chocolate chopped (I used Green & Black’s 72% cook’s chocolate)
- 6 large eggs
- 175 g golden caster sugar
Chestnut Cream Filling
- 200 ml double cream (heavy cream)
- 8 tbsp sweetened chestnut puree
Instructions
Sponge
- Line a 33 x 23 cm swiss roll tin with baking parchment.
- Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Melt the chocolate in a bowl suspended over a pan of hot, but not boiling water. Remove from the heat and leave to cool for a few minutes.150 g dark chocolate
- Separate the eggs and whisk the whites until stiff. This can be done by hand, but is easier with electric beaters or a stand mixer.6 large eggs
- In a separate bowl, whisk the yolks with the sugar until pale and custard like. Again this is easier if done with electric beaters.175 g golden caster sugar
- Whisk in the melted chocolate.
- Fold in the egg whites one third at a time using a large metal spoon.
- Scrape the mixture into the tin and level it out with the back of the spoon or a palate knife. Bake for 25 minutes or until the cake is well risen, lightly browned and spongy to the touch.
- Leave to cool slightly then turn out onto a piece of parchment paper dusted with caster sugar. Remove the backing paper and leave to cool completely whilst making the filling.
Chestnut Cream Filling
- Whip the cream until soft peaks form.200 ml double cream (heavy cream)
- Carefully stir in the chestnut puree until the mixture is just combined.8 tbsp sweetened chestnut puree
- Spread this onto the cooled sponge.
- Roll the whole thing up, then trim the ends so they don't look too ragged.
Notes
Nutrition Estimate
Sharing
I’m sharing this chocolate chestnut roulade with Apply to Face Blog for #BakingCrumbs.
Chloe Edges says
Looks absolutely gorgeous! Strangely tile kids aren’t really post of my Christmas tradition but they really really should be!
Les rêves d'une boulangère (Brittany) says
That is just gorgeous!
mangocheeks says
It is really a good looking log, edible too. I love the fact you took the picure out in the garden, capturing the winter season too. OOh your so brave.
Glad to read that CT is recovering, anything to help him along, even if it an extra slice of Chocolate.
Bea says
This looks very delicious and mouthwatering.
VegBoxBoy says
I like the sound of brownie consistency sponge. The Hairy Bakers made yule logs on the telly at the weekend – the bigger one’s looked just like yours – it must be the way they are meant to be!
Merry Christmas.
Helen T says
Love the sound of this, chocolate and chestnut puree is such a winning combination. I like the cracked appearance, really looks like a log. Also love that it looks that gorgeous and tasty, and it’s wheat free.
The Caked Crusader says
Wow – that’s more a trunk than a log! Love the size of it!!!
Looks great – you had me at “brownie consistency”
Lucie says
WOW! this is wonderful. It genuinely looks like a log. I would love to make a roulade, but I fear I would be out of my depth 🙂 Well done. Happy Christmas to you and thanks for all your messages on my blog. Lucie X
Foodycat says
It sounds gorgeous even if the rollilng was tricky! My mum used to make a divine chocolate chestnut torte, which I suspect is easier to accomplish.
Chele says
I’ve always wanted to make a chocolate log but always been a bit scared – you may just have inspired me to give this one a try ;0)
Suelle says
This looks delicious. Never mind the cracks – even Delia Smith gets cracks in her chocolate roulade!
Giles says
Choclette, it looks amazing 😀 Very festive and I bet it tastes great too!!
I might have to resurface my Chocolate Roulade as a festive treat now too 🙂
Kath says
Yum, yum, very pleased to see this addition to your blog. I think the cracks definitely add to its log-like appearance.