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Recipe of Chocolate Roll with Chestnuts
Recipe

Chocolate Roll with Chestnuts

50 min
Easy
4.25
|
18
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This rolled-up cake, ideal for winter, is filled with a mixture of chestnut puree and whipped cream.

Ingredients

10 servings
  • Butters to grease
  • 35 grams of cocoa powder
  • 1 tablespoon of flour common
  • 1 pinch of Salt
  • 5 pieces of egg separated
  • 150 grams of powder sugar (pulverized)
  • 125 grams of chestnut puree for the filling
  • 2 spoonfuls of dark rum for the filling
  • 175 milliliters of milk cream thick, for the filling
  • 30 grams of dark chocolate of good quality, cut into pieces, for filling
  • powder sugar (pulverized) for the filling
  • 50 grams of powder sugar for decoration
  • 2 spoonfuls of dark rum for decoration
  • 125 milliliters of milk cream thick, for decoration
  • dark chocolates in chips, for decoration

    Preparation

    Preheat the oven to 450 ° F (220 ° C). Grease the mold for the roll and cover it with baking paper.
    Sift cocoa powder, flour and salt in a bowl and set aside.
    Beat the yolks with two thirds of the sugar, the mixture should fall in the form of tape.
    Beat the whites until they are firm. Add the remaining sugar and beat until it shines.
    Sift 1/3 of the cocoa mixture over the yolks. Add 1/3 of the whites.
    Mix a little. Add the mixture of cocoa and remaining egg white, in two batches.
    Pour the mixture into the mold and spread it almost to the edges.
    Cook in the bottom of the oven between 5 and 7 minutes. The cake will grow and remain firm.
    Remove the cake from the oven, invert the mold on a damp cloth and peel off the paper.
    Roll the cake well around the damp cloth and allow to cool.
    Put the chestnut puree in a bowl with the rum. Beat cream until smooth peaks form.
    Melt the chocolate in a bowl over a pot of boiling water. Add the chestnuts.
    Integrate the mixture of chocolate and chestnuts with 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. I chilled and added rum.
    Unroll the cake on the baking paper. Spread with syrup and mix chestnuts.
    Using the bottom baking paper, firmly roll the filled cake.
    Beat cream with remaining sugar until peaks form. Fill the pastry bag.
    Trim the edges with a serrated knife. Pass the roll to a serving plate.

    PRESENTATION

    Garnish with whipped cream and chocolate shavings and it is best to eat it the same day.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    179
    kcal
    9.0%
    Carbohydrates
    29.6
    g
    9.9%
    Proteins
    2.3
    g
    4.7%
    Lipids
    5.3
    g
    8.1%
    Fiber
    1.1
    g
    2.2%
    Sugar
    19.6
    g
    22%
    Cholesterol
    10.9
    mg
    3.6%
    Esha
    Rate this tip
    Ratings (4)
    Jeanneth M. García
    19/05/2014 17:06:53
    oh que bueno espero que te haya gustado y a tus peques saludos.
    Lau Del Valle Cobo
    19/05/2014 17:05:54
    yooo lo hice y me quedo bien...
    Jeanneth M. García
    14/09/2013 21:32:25
    Super Amo el chocolate, esta receta es sencilla, pero sobre todo muy sabrosa, mis peuqes quedaron encantados
    Lau Del Valle Cobo
    17/04/2013 23:20:46
    se lee rico! pero de la vista nace el amor! me dejo mucho a la imaginacion como se si me quedo bien?

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