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Ingredients
serve 8-10
oil for greasing
175 g dark, bittersweet chocolate chopped
2 tbsp cocoa powder, unsweetened and sifted
1 tsp " " " " " for dusting
1/4 cup strong espresso coffee
6 eggs, separated
6 tbsp caster sugar
pinch cream of tartar
1 tsp vanilla essence
For the filling
2 cups double cream
2 tbsp rum
250 g chestnut purée, sweetened
115 g dark chocolate grated
Whipped cream to serve
Method
Preheat the oven to 180° C Gas 4
1) oil the base and sides of baking Swiss roll tin, line with greseproof paper, allowing a 2.5 cm overhang
2) melt the chocolate in the top of a double boiler, bain marie, set aside, dissolve the cocoa powder in the coffee, to make a paste , set aside
3) beat the egg yolks with half the sugar until pale and thick, slowly beat in the melted chocolate and cocoa paste until blended
4) in a bowl, beat the egg whites and cream of tartar until stiff picks, sprinkle the remaining sugar over in two batches, incorporating each thoroughly, beat until stiff and glossy, then beat in the vanilla essence
5) stir a spoonful of the egg whites into the chocolate, then fold in the rest
6) pour the mixture into the tin, and bake for 20 minutes
7) dust a clean dishtowel with the extra cocoa powder
8) take the cake out of the oven, and turn it out on to the towel and peel off the paper
9) roll the cake and towel together, cool completely
10) to make the filling, whip the cream and rum until soft peaks
11) beat a spoonful of cream into the chestnut purée, then fold in the remaining cream and most of the grated chocolate, reserve 1/4 of the chestnut mixture and some of the grated chocolate
12) unroll the cake and spread with the filling, until 205 cm from the edges, roll the cake up, using the towel to support
To serve, place the cake on a serving dish, decorate with the remaining chestnut cream and grated chocolate.
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