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Recipe of Chocolate Roll with chestnut bitumen
Recipe

Chocolate Roll with chestnut bitumen

1h 30 mins
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This chocolate cake is rolled and filled with a creamy chestnut bitumen. It is exquisite and you can use it to prepare the famous Christmas dessert, Noel's buche or Christmas tree trunk.
Learn more about Juliana De la Mora

Ingredients

12 portions
  • 85 grams bittersweet chocolate, in pieces
  • 2 tablespoons Water
  • butter, to grease the tray
  • 9 eggs
  • 1 cup sugar
  • 6 tablespoons cocoa powder
  • 1/8 teaspoons salt
  • 150 grams whipping cream
  • 1 tablespoon milk
  • 250 grams chestnut puree, sweet, bought

Preparation

Preheat the oven to 180 degrees and place the rack in the center of the oven.
Melt chocolate water with hot water. Let it set at room temperature.
Grease a 20 cm tray (to cook thin cake) and put baking paper.
With an electric mixer , beat the egg yolks at medium speed until they boil a little, about 3-5 minutes.
Add 1/2 cup of sugar and continue beating, another 2 minutes.
Reduce the speed of the blender and add the melted chocolate.
With a spatula, add the cocoa and salt and stir well.
In another clean container with the clean mixer blades, beat the egg whites until they fold in volume, about 30 seconds at medium speed.
Add the other 1/2 cup of sugar and raise the speed of the blender until soft peaks form, such as 3-4 minutes.
With a spatula and enveloping movements, mix the egg whites with the chocolate mixture. Do not beat too much but make sure nothing is left white.
Put the mixture on the prepared cake tray and bake for about 22-25 minutes.
Place a paper towel on a large surface (about the size of the cake) and cover with cocoa powder chocolate.
As soon as the cake comes out of the oven, put a knife around the edges and put the inverted cake on the kitchen towels with cocoa. Remove the baking paper carefully.
Beginning with one of the short sides of the mold, roll the cake with the paper towels. Allow it to cool to room temperature rolled.
Prepare the chestnut cream. Beat the cream and milk until it is fluffy and add the chestnut puree with a spatula and enveloping movements.
Carefully unroll the cake and cover with the chestnut filling. Rewind.
Sprinkle the cake with icing sugar, cocoa or a little more bitumen.

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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 (2)
China Vigil
08/12/2017 17:34:29
Un pastel sin harina raro.
Anonymous
07/02/2013 22:29:50
perfectamente chocolatoso!! se ve muy rico!

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