The cook and the brains behind Lemon Squeezy, a food facts and recipe website for busy people who care about what they eat.
Rich, creamy and impressive, this roulade is so much easier to make than it looks. And if it doesn’t come out quite as you hoped, a generous dusting of icing sugar works wonderfully to cover any imperfections!
You can substitute the chocolate with nuts if that sounds more like you. And try using amaretto or marsala instead of the rum.
This dessert freezes well and can be stored in the freezer for up to 2 months. Defrost at room temperature for 6-8 hours or overnight in the fridge.
Ingredients 4 large eggs, preferably organic
200ml double cream
400g chestnut puree
75g dark chocolate, minimum 70% cocoa solids
175g caster sugar
1 teaspoon cornflour
1 teaspoon wine vinegar
1 tablespoon icing sugar some for dusting
1 tablespoon vanilla extract
3 tablespoons rum
Butter for greasing
Pre-heat the oven to 160˚C (140˚C fan or gas mark 3)
Grease a 23x33cm Swiss roll tin and line with baking parchment.
Separate the eggs. Put the whites into a large mixing bowl and whisk to a stiff consistency. Add the caster sugar, one tablespoon at the time, whisking well between each addition. Then add the cornflour and wine vinegar and beat well to combine until you have a rich and glossy meringue.
Spoon the mixture into the prepared tin and spread to an even, thick layer, making sure that the filling goes into the corners. Bake for 25 minutes.
Meanwhile, prepare the filling. Roughly chop the chocolate and add two thirds of it to the chestnut puree, along with the rum, vanilla extract and a tablespoon of icing sugar. Mix thoroughly to combine.
Chill until ready to use.
Whip the cream to soft peaks and chill until ready to use.
Remove the meringue from the oven and leave to cool for 5 minutes. Dust a large sheet of baking parchment with icing sugar. Very carefully, lift the meringue out of the tin and peel the parchment away from the sides. Place it upside down on the sugar-dusted parchment and peel away the rest of the paper.
Leave to cool.
Spread the meringue with the whipped cream, then add dollops of the chestnut mixture and finally sprinkle with the remaining chopped chocolate.
To create the roulade, start with the long edge closest to you and use the paper to help roll up the meringue so the seam ends up underneath.
Transfer the roulade to a serving plate or board and dust with a little icing sugar. Chill for at least 1 hour before serving.