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10 Tightly roll up the cake around the damp
kitchen towel and leave to cool.
13 Fold the chocolate and chestnut mixture
into the whipped cream. Add sugar to taste.
16 Using the parchment underneath, carefully
roll up the filled cake as tightly as possible.
11 Put the chestnut purée in a bowl with the
rum. Whip the cream until it forms soft peaks.12 Melt the chocolate in a bowl over a pot of
simmering water. Stir into the chestnut mixture.14 To finish, simmer half the sugar in
1
⁄ 4 cup of
water for 1 minute. Cool and stir in the rum.15 Unroll the cake on fresh parchment paper.
Brush with syrup and spread the chestnut mix.17 Whip the cream and remaining sugar
until stiff. Fill the piping bag with the cream.
18 With a serrated knife, trim each end of the cake diagonally. Transfer to a serving plate.
Decorate with the whipped cream and chocolate shavings. Best eaten on the day it is made.