Brandied Chocolate and Chestnut Log
Brandied Chocolate and Chestnut Log.
Our fantastic cover recipe definitely has the wow factor – make it the centrepiece of your Christmas table.
Our fantastic cover recipe definitely has the wow factor – make it the centrepiece of your Christmas table.
PREPARATION TIME: 1 HOUR COOKING TIME: 20 MINUTES SERVES 12
6 large free-range eggs, separated
125g (4Vtoz) caster sugar
50g (2oz) cocoa powder
For the chocolate mousse filling
200g (7oz) plain chocolate
25g (1oz) unsalted butter
4tbsp sweetened chestnut puree
4 large free-range eggs, separated
2tbsp brandy
50g (2oz) caster sugar
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300ml (Vipt) double cream
For the chocolate coating
150g (5oz) dark chocolate
icing sugar and cocoa powder, to decorate
You will need
30 x 23cm (11% x 9in) deep-sided rectangular tin,
lined with baking parchment
1 Preheat the oven to 170 C, 150 ะก fan, 325 F, gas 3. Put the egg yolks and sugar in the bowl of an electric mixer and whisk on high speed until pale and thick. Sift the cocoa powder over the top and fold in.
2 In a separate bowl, whisk the egg whites until very stiff and fold into the egg yolk mixture, making sure everything is thoroughly combined. Pour into the tin, level the surface and bake on the centre shelf of the oven for 15 to 20 minutes, until well risen and springy to the touch.
3 Remove from the oven, place a sheet of baking parchment on top and invert on to a chopping board. Carefully peel off the paper that is on top and roll up the roulade tightly using the baking parchment that is on the bottom to help you manoeuvre it.
4 To make the mousse filling, place the chocolate in a heatproof bowl over a pan of simmering water. When melted, remove from the heat and stir in the butter, until smooth. Leave to cool slightly. Stir in the chestnut puree, egg yolks and brandy and mix well. In a clean bowl, whisk the egg whites until stiff, then gradually whisk in the sugar until the mixture is thick and glossy. Fold the egg whites into the chocolate mixture. In a clean bowl, whip the cream until light and fluffy.
5 To make the coating, melt the chocolate in a bowl over a pan of simmering water. Wrap baking paper around a rolling pin, then brush the chocolate thickly on to the paper and set aside in a cool place to set.
6 To assemble, unroll the roulade and spread with half the mousse filling, reserving the rest for the top. Spread the whipped cream over the mousse, trying not to combine the two, then roll the roulade as tightly as possible. Spread the remaining mousse all over the roulade. Remove the chocolate coating from the baking paper and lay on top of the roulade. Dust with cocoa powder and icing sugar and serve. Per serving: 457cals, 31g fat (17g saturated fat), 37g carbohydrate
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