Chocolate Roll with Chestnuts

Mafe Jaramillo
This rolled cake, ideal for winter, is filled with a mixture of chestnut puree and whipped cream.
Reviewed by Editorial Team of Kiwilimón
4.25
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4 comentarios
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Ingredients
10
Servings
  • butter, for greasing
  • 35 grams cocoa powder
  • 1 tablespoon flour, common
  • 1 pinch salt
  • 5 eggs, separated
  • 150 grams icing sugar, (powdered)
  • 125 grams chestnut puree, for the filling
  • 2 tablespoons dark rum, for the filling
  • 175 milliliters whipping cream, thick, for the filling
  • 30 grams bittersweet chocolate, good quality, chopped, for the filling
  • icing sugar, (powdered) for the filling
  • 50 grams icing sugar, for decoration
  • 2 tablespoons dark rum, for decoration
  • 125 milliliters whipping cream, thick, for decoration
  • bittersweet chocolates, in shavings, for decoration
Preparation
50 mins
0 mins
Low
  • Preheat the oven to 450 °F (220 °C). Grease the roll pan and line it with parchment paper.
  • Sift the cocoa powder, flour, and salt into a bowl and set aside.
  • Beat the yolks with two-thirds of the sugar, the mixture should fall in a ribbon.
  • Beat the egg whites until stiff. Add the remaining sugar and beat until shiny.
  • Sift 1/3 of the cocoa mixture over the yolks. Add 1/3 of the egg whites.
  • Mix gently. Add the remaining cocoa and egg white mixture in two batches.
  • Pour the mixture into the pan and spread it almost to the edges.
  • Bake in the bottom of the oven for 5 to 7 minutes. The cake will rise and set.
  • Remove the cake from the oven, invert the pan onto a damp cloth, and peel off the paper.
  • Carefully roll the cake around the damp cloth and let it cool.
  • Place the chestnut puree in a bowl with the rum. Whip the cream until soft peaks form.
  • Melt the chocolate in a bowl over a pot of boiling water. Add the chestnut mixture.
  • Fold the chocolate and chestnut mixture into the whipped cream. Add sugar to taste.
  • For the syrup: dissolve 50 grams of sugar in 4 tablespoons of water and boil for 1 minute. Cool and add rum.
  • Unroll the cake onto the parchment paper. Spread with syrup and chestnut mixture.
  • Using the parchment paper underneath, tightly roll the filled cake.
  • Whip the cream with the remaining sugar until peaks form. Fill the piping bag.
  • Trim the edges with a serrated knife. Transfer the roll to a serving plate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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