Chestnut Cream Roulade

We return to the chestnut for this really indulgent dessert but it’s sweet this time and adds a subtle but surprisingly ‘Christmassy’ taste to this classic.

METHOD
In a large bowl, beat the yolks with the sugar until soft and light.

Melt the chocolate (I do this gently in the microwave but if the idea sends shivers up your spine use the classic bowl over simmering water method). At this stage add 1½ tablespoons of hot water to the choc mix, then add it to the egg and sugar mix.

Next beat the egg whites until stiff and carefully fold them into the mixture.

Line a large Swiss roll tin with tinfoil which you should then grease well with butter or margarine.

Pour the mixture into the tin and bake in the oven at 160C for 20 minutes, then for a further 10 minutes at 90C.

While it’s baking, grease another large sheet of foil and place it on a flat surface where it won’t have to be moved for a while.

Now the tricky bit…

Once baked, take it out of the oven and immediately turn it over onto the greased foil and leave it, with the baking tin still on top for at least 8 hours. So bake in the morning and get on with making the soup, or bake in the evening and leave it overnight.

Now you’re ready to assemble; whip the cream and stir in the chestnut spread.

Take off the baking tin and carefully peel off the foil that lined the tin.

Spread the cream mixture evenly onto the surface of the roulade and then, using the excess foil, roll the roulade into shape. You should be able to slip it neatly onto a plate.

Sprinkle with icing sugar for a classic Yule Log look and then don’t forget to eat and, of course, enjoy!

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