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Recipe of Chocolate Roll with Chestnuts
Recipe

Chocolate Roll with Chestnuts

50 mins
Low
4.25
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20
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This rolled-up cake, ideal for winter, is filled with a mixture of chestnut puree and whipped cream.
Learn more about Mafe Jaramillo

Ingredients

10 portions
  • butter, to grease
  • 35 grams cocoa powder
  • 1 tablespoon flour, common
  • 1 pinch salt
  • 5 eggs, separated
  • 150 grams powdered sugar, (pulverized)
  • 125 grams chestnut puree, for the filling
  • 2 tablespoons dark rum, for the filling
  • 175 milliliters milk cream, thick, for the filling
  • 30 grams bitter chocolate, of good quality, cut into pieces, for filling
  • powdered sugar, (pulverized) for the filling
  • 50 grams powdered sugar, for decoration
  • 2 tablespoons dark rum, for decoration
  • 125 milliliters milk cream, thick, for decoration
  • bitter 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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