This chocolate cake is rolled and filled with a creamy chestnut frosting. It is exquisite and can be used to prepare the famous Christmas dessert, bûche de Noël or Yule log.
Preheat the oven to 180 degrees and place the rack in the center of the oven.
Melt the chocolate in a double boiler with hot water. Allow it to cool to room temperature.
Grease a 20 cm baking tray (for a thin cake) and line it with parchment paper.
With an electric mixer, beat the egg yolks on medium speed until slightly fluffy, about 3-5 minutes.
Add 1/2 cup of sugar and continue beating for another 2 minutes.
Reduce the mixer speed and add the melted chocolate.
With a spatula, add the cocoa and salt and mix well.
In another clean bowl with clean mixer beaters, beat the egg whites until they double in volume, about 30 seconds on medium speed.
Add the other 1/2 cup of sugar and increase the mixer speed until soft peaks form, about 3-4 minutes.
With a spatula and folding motions, mix the egg whites into the chocolate mixture. Do not overbeat, but make sure there are no white streaks.
Pour the mixture into the prepared baking tray and bake for about 22-25 minutes.
Place a paper towel on a large surface (the size of the cake) and cover it with cocoa powder.
As soon as the cake comes out of the oven, run a knife around the edges and invert the cake onto the cocoa-covered paper towels. Carefully remove the parchment paper.
Starting from one of the short sides of the mold, roll the cake with the paper towels. Let it cool to room temperature rolled up.
Prepare the chestnut cream. Whip the cream and milk until fluffy and fold in the chestnut puree with a spatula and gentle folding motions.
Carefully unroll the cake and spread the chestnut filling over it. Roll it back up.
Dust the cake with powdered sugar, cocoa, or a bit more frosting.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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