Chocolate and Chestnut Roulade Recipe


Cooking Time30 MinDifficulty LevelMedium
Health IndexHealthyCuisine


 Dark chocolate4 Ounce (125 Grams)
 Eggs5 , separated
 Caster sugar6 Ounce (175 Grams, Plus Extra To Sprinkle)
 Cocoa powder2 Tablespoon, sifted
 Unsweetened chestnut puree8 Ounce (250 Gram)
 Icing sugar4 Tablespoon
 Brandy1 Tablespoon
 Double cream8 Fluid Ounce (250 Milliliter, For Dusting)
 Icing sugar8 Fluid Ounce (250 Milliliter, For Dusting)

Nutrition Facts

Serving size: Complete recipe

Calories 4217 Calories from Fat 1648

% Daily Value*

Total Fat 183 g282.3%

Saturated Fat 31.2 g156.1%

Trans Fat 0.1 g

Cholesterol 1066.5 mg355.5%

Sodium 386.5 mg16.1%

Total Carbohydrates 604 g201.4%

Dietary Fiber 25.5 g101.8%

Sugars 517.3 g

Protein 54 g108%

Vitamin A 25.5% Vitamin C

Calcium 23.7% Iron 99.4%

*Based on a 2000 Calorie diet


1. Put the chocolate in a bowl set over a saucepan of gently simmering water (do not allow the base of the bowl to touch the water) and stir until it has melted. Cool for 5 minutes.
2. Put the egg yolks in a bowl, add the sugar and whisk together for 5 minutes until pale and thickened. Stir in the melted chocolate and cocoa powder. Whisk the egg whites in a clean bowl until stiff and fold into the chocolate mixture until evenly combined.
3. Oil and line a 23 x 33 cm (9 x 13 inch) Swiss roll tin. Transfer the mixture to the tin, spreading it well into the corners and smooth the surface with a palette knife. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until risen and set.
4. Meanwhile, put a large sheet of baking paper on the work surface and sprinkle it with caster sugar. Remove the roulade from the oven and immediately turn it out on to the sugared paper. Carefully remove the lining paper and cover the roulade with a clean tea towel. Set aside to cool.
5. Put the chestnut puree and icing sugar in a food processor and puree until smooth. Transfer the mixture to a bowl and stir in the brandy. Gently whisk in the cream until light and fluffy. Spread the filling over the roulade, leaving a 1 cm (1/2 inch) border, and roll it up from one short end to form a log. Serve dusted with icing sugar.