Thursday, 20 November 2014

Chocolate Chestnut Roulade


  • Bitter sweet chocolate 6 once.
  • Unsweetened coco powder 2 table spoon.
  • Strong coffee 1/4 cup.
  • Separated 6 table spoon superfine sugar.
  •  pinch of cream of tartar.
  • Vanilla extract 1 tea spoon.
  • Un sweetened coco powder for dusting candied chestnuts,to decorate.
For the chest nuts cream filling:
  • Heavy cream 2 cup.
  • Coffee flavour liqueur 2 table spoon.
  • Canned sweetened chestnut puree 1 1/2 cup.
  • Bittersweet chocolate 4 once,grated.
How to make:
  1. Preheat the oven at 350 degree.
  2. Grease and line the bottom and side of a bib jelly roll pan.
  3. In a heat proof bowl set over a pan of simmering water,melt the chocolate un till smooth,set a side.
  4. Dissolve the cocoa in the coffee to make a smooth paste,set a side.
  5. In a mixing bowl with an electric mixer.
  6. Beat the egg yolks with half the sugar un till pale and thick,about 3-4 minutes.
  7. Slowly beat in the melted chocolate and cocoa coffee paste un till blended. 
  8. Beat the eggs white and cream of tarter un till stiff peaks form.
  9. Sprinkle the sugar over the whites in two batches and beat un till whites are stiff and glossy,beat in the vanilla.
  10. Stir a spoonful of whites into the chocolate mixture to lighten it,the fold in the remaining whites.
  11. Spoon in to the pan,bake for 20-25 minutes or un till the cake springs back,when touched with a fingertip.
  12. Meanwhile,dust a dish towel with cocoa powder.
  13. When the cake is done,turn out the towel immediately and remove paper.
  14. Starting at a narrow end,roll cake and towel together jelly roll style.
  15. Cool completely.
  16. To make the filling, whip the cream and liqueur un till soft peaks form.
  17. Beat a spoonful cream into the chestnut puree to lighten it,then in the remaining cream and grated chocolate.
  18. Reserve a quarter of the chestnut cream mixture for the decoration.
  19. Unroll the roulade and trim the edges.
  20. Spread the chestnut cream mixture to within 1 inch of the edge of the cake.
  21. Using the towel ti lift the cake,gently re roll the cake,place roulade seam side down on a serving platr.
  22. Spread the reserved chestnut cream over the top of the roulade,and spoon some into an icing bag fitted with a medium star tip.
  23. Pipe rosettes down the sides and decorate with candied chestnuts.
It is so delicious and look nice serve cool:

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