Step-by-Step Cakes by DK Publishing

CECECECECECECECECECECE

E

LELELELELELELELELELELELELELLLL

BRBRBRBRBR

R

BRBRBRBRBR

RR

BR

R

BRBR

R

ATATATATATATAT

TTTTT

ATAT

TT

ATAT

O

IO

O

IOIO

O

IOIO

OOO

IOIOIO

OO

IO

N N N N N N NN N N NNNN

CACACACACACACACACACACACACACA

AA

CA

A

C

KEKEKEKEKEKEKEKEKEKEKEKE

E

KE

E

KKK

SSSSSSSSSSSSSSSSSSSSS

1 Preheat the oven to 425°F (220°C). Grease

a baking sheet. Line with parchment paper.

Chocolate Chestnut Roulade

Perfect for a winter celebration, this rolled sponge is filled with a rich chestnut purée mixed with whipped cream.

Special equipment

17 x 11in (43 x 28cm) baking sheet

piping bag and star nozzle

SERVES

8–10

50–55

MINS

5–7

MINS

8 WEEKS,

UNFILLED

Ingredients

butter, for greasing

¼ cup cocoa powder

1 tbsp all-purpose flour

pinch of salt

5 large eggs, separated

(^2) ⁄ 3 cup sugar
For the filling
4oz (125g) chestnut purée
2 tbsp dark rum
(^2) ⁄ 3 cup heavy cream
1oz (30g) dark chocolate,
finely chopped
sugar to taste (optional)
To finish and decorate
¼ cup sugar
2 tbsp dark rum
½ cup heavy cream
2oz (50g) dark chocolate, grated
4 Whisk the egg whites until stiff. Sprinkle in the
remaining sugar and whisk again until glossy.
7 Pour the batter onto the prepared baking
sheet. Spread the batter almost to the edges.
2 Sift the cocoa powder, flour, and salt into
a large bowl and set aside.
5 Sift^1 ⁄ 3 of the cocoa mixture over the yolk
mixture. Add^1 ⁄ 3 of the egg whites.
8 Bake in the bottom of the oven for 5–7
minutes. The cake will be risen and just firm.
3 Beat the egg yolks with
2
⁄ 3 of the sugar; it
should leave a ribbon trail.
6 Fold together lightly. Add the remaining
cocoa mixture and egg white in 2 batches.
9 Remove the cake from the oven, invert onto a
damp towel, and peel off the parchment paper.