Recipe for the Weekend: Chocolate and Chestnut Roulade
Since we’re in the holiday spirit, we’ve got a Yule Log with a difference for you today from the glorious Chocolate at Home by Will Torrent. You may remember back in September we had a go at a couple of the recipes from this fab book, including the Chocolate & Chestnut Roulade. So we can vouch for just how delicious this recipe is, and it definitely deserves a spot on your holiday table!
Chocolate & Chestnut Roulade
We always have a chocolate yule log at Christmas, it’s just a family tradition. I’ve added chestnut purée to a chocolate buttercream to roll my soft chocolate sponge with instead of traditional whipped cream and decorated it with chopped chocolate. It’s rustic, easy to prepare and perfect for Christmas day!
Roulade 4 large eggs 3/4 cup/ 150 g granulated/ caster sugar, plus extra for rolling 1 teaspoon pure vanilla extract 3/4 cup/ 100 g all-purpose/ plain flour 1/3 cup/ 25 g cocoa powder ½ teaspoon baking powder a pinch of salt 3 1/2 tablespoons/ 50 g unsalted butter, melted Buttercream 1 1/2 cups/ 200 g dark chocolate, chopped 3 large egg whites 1 cup/ 200 g caster sugar a pinch of salt 2 sticks plus 1 tablespoon/ 250 g unsalted butter, softened and diced 1 x 8 1/2 oz./ 250-g can sweetened chestnut purée marron glacé, chopped To serve chocolate shavings cocoa powder, for dusting 16 x 12-inch/ 40 x 30-cm jelly/Swiss roll pan, greased and lined with baking parchment Serves 6–8
Preheat the oven to 350°F (180°C, Gas 4).
To make the roulade, put the eggs, sugar and vanilla into a large mixing bowl and whisk with a handheld electric whisk for about 5 minutes, until the mixture is pale and thick and has trebled in volume.
Sift the flour, cocoa powder, baking powder and salt into the bowl and gently fold into the egg mixture using a large metal spoon, taking care not to knock out too much air. Carefully pour the cooled, melted butter around the edge of the bowl and fold in until there are no traces of it.
Spoon or pour the batter into the prepared pan and gently spread level with a palette knife. Bake on the middle shelf of the preheated oven for 8–10 minutes, or until well-risen with a light crust and the cake springs back when lightly pressed with your finger. Let the cake cool in the pan for a minute.
Meanwhile, lay a large sheet of baking parchment on a clean work surface and scatter with 1 tablespoon caster sugar. Carefully turn the roulade out of the pan onto the sugar-coated paper and peel off the paper lining. Lay a clean dish towel on top of the cake and, starting at one of the shorter edges, roll the cake into a tight spiral with the towel inside the roll. Set aside until completely cold.
To make the buttercream, melt the chocolate in a heatproof bowl set over a saucepan or pot of barely simmering water. Stir until smooth and set aside.
To make the meringue, put the egg whites, sugar and salt in a separate heatproof bowl set over a saucepan or pot of simmering water. Add 2 tablespoons of water and whisk until the sugar has completely dissolved and the mixture is foamy. Continue to cook for about 5 minutes, until the mixture is warm to the touch, thickens, turns bright white and will hold a ribbon trail.
Pour the mixture into a large mixing bowl and beat for about 3 minutes with an electric handheld whisk, until it has doubled in volume is thick, stiff, glossy and the outside of the bowl feels cold to the touch.
Gradually add the butter to the cold meringue mixture, beating constantly on low–medium speed, until the frosting is smooth. Using a large spoon or spatula fold in the melted chocolate and the chestnut purée.
To assemble the roulade, carefully unroll the cooled cake and remove the dish towel. Spoon 4 generous tablespoons of buttercream onto the cake and spread evenly using a palette knife. Scatter with the chopped marron glacé. Using the baking parchment to support the cake, roll the cake back into a tight spiral and transfer to a serving plate. Cover the whole cake with more buttercream, scatter with chocolate shavings and dust with cocoa powder to serve.
Chocolate at Home by Will Torrent is available here.
We hope you enjoy it as much as we did, and Happy Baking!