Chocolate Chestnut Yule Log or Dinner Party Roulade
This five-ingredient roulade makes an excellent chocolate log for Christmas. It's also perfect for a dinner party dessert. Delicious rich flourless sponge filled with cream and chestnut puree, so it's also naturally gluten-free.
Prep Time35 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr
Course: Afternoon Tea, Dessert
Cuisine: British, French
Keyword: cake, chestnuts, Christmas, dark chocolate, roulade
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
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.