Chocolate Chestnut Roll Recipes

CHOCOLATE CHESTNUT ROLL

Steps:

• Preheat oven to 375F and grease a 15 x 10" jelly roll pan; line bottom with waxed paper and grease paper.
• Sift first three ingredients together.
• Beat yolks until fluffy; gradually add sugar, beating until very thick.
• Add vanilla to egg mixture; add vanilla and stir in water.
• Fold in flour mixture.
• Beat egg whites until stiff and gently fold into batter.
• Spread evenly in prepared pan and bake for 12 minutes or until top springs back when lightly pressed with fingertip.
• Dust cake with confectioners' sugar; cover with a towel and invert.
• Remove pan and paper.
• Trim 1/4" from sides and roll up cake and towel from short side.
• Place seam-side down on a rack; cool.
• Unroll cake; spread chestnut filling over the cake and re-roll.
• Frost with cocoa cream; decorate with dark cocoa cream.
• To make the chestnut filling: Beat chestnut puree until smooth and spreadable.
• Beat cream, sugar and rum together until stiff; fold into puree.
• To make the cocoa cream: Beat the ingredients together until stiff.
• To make the dark cocoa cream: Beat the ingredients together until stiff.

CHOCOLATE CHESTNUT CAKE

Steps:

• Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
• In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
• Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
• Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
• Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top - this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
• To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.