Chocolate Chestnut Roulade

A light chocolate sponge cake rolled with whipped cream and chestnut filling, topped with a homemade chocolate sauce.

Baking Vegetarian Dessert Chocolate Chestnut

Estimated Nutrition

Calories

858.4

kcal / serving

2575.2 kcal total

Carbs

121.1g

per serving

363.3 g total

Fat

35.3g

per serving

105.8 g total

Protein

14.1g

per serving

42.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

Plus extra for sprinkling

Cocoa Powder

For the roulade

Caster Sugar

For the filling

Cocoa Powder

For the sauce

tbsp

Icing Sugar

Dairy

piece

Eggs

Free-range, separated

piece

Butter

For greasing

150

Double Cream

Whipped until stiff peaks form

GrainsCereals

100

Plain Flour

Liquids

150

Water

NutsSeeds

Chestnuts

Peeled and chopped

tbsp

Chestnuts

Chopped, to serve

Method

Preheat the oven to 200°C.

Whisk egg yolks and sugar in a bowl until pale.

Fold in the flour and cocoa powder.

Whisk egg whites in a clean bowl until stiff peaks form and fold into the mixture.

Grease and line a swiss roll tin, sprinkle with sugar, and pour in the mixture.

Bake for 12 minutes until risen and let cool slightly.

Mix the filling ingredients and spread over the cooled roulade.

Simmer water, cocoa powder, and icing sugar for 4 minutes to make the sauce.

Drizzle the sauce over the rolled cake and garnish with chopped chestnuts.