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 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 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.
Chocolate Chestnut Roulade
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 log with deeply ridged bark. Even though this chocolate chestnut log 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 hell, 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 would be no shame in presenting this chocolate chestnut roulade as a centre piece for a Christmas tea or as pudding for a special dinner. Or like us, no special occasion required.
Other Chocolate Log Recipes You Might Like
- Blood orange chocolate log
- Chocolate blackcurrant roulade
- Chocolate log with a whipped dark boozy chocolate ganache
- Liskeard mess
- Matcha chocolate roll
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. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Chocolate Chestnut Roulade. PIN IT.
Chocolate Chestnut Log – The Recipe
Chocolate Chestnut Log (Roulade)
- 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
- 4 heaped tbsp sweetened chestnut puree
- Line a 33 x 23 cm swiss roll tin with baking parchment.
- Set the oven to 180℃ (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.
- 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.
- In a separate bowl, whisk the yolks with the sugar until pale and custard like. Again this is easier if done with electric beaters.
- 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 mins 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.
- Carefully stir in the chestnut puree until the mixture is just combined.
- Spread this onto the cooled sponge.
- Roll the whole thing up, then trim the ends so they don't look too ragged.
I’m sharing these Christmas cupcakes with Apply to Face Blog for #BakingCrumbs.