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.
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