CHOCOLATE CHESTNUT ROULADE

Preparation Method :

• Preheat the oven to 180°C/350°F/ Gas 4. Grease the base and sides in Swiss roll tin. Line with non-stick baking paper, allowing a 2.5cm/1 in overhang.
• Melt the chocolate in the top of a double boiler, over a low heat, stirring frequently. Set aside. Dissolve the cocoa in the coffee. Stir to make a smooth paste. Set aside.
• In an electric mixer or in a bowl using a whisk, beat the egg yolks with half the sugar for about 5 minutes until pale and thick. Slowly beat in the melted chocolate and cocoa-coffee paste until just blended.
• In another bowl, beat the egg whites and cream of tartar until stiff peaks form. Sprinkle the remaining sugar over in two batches and beat until stiff and glossy, then beat in the vanilla essence.
• Stir a spoonful of the whisked whites into the chocolate mixture to lighten it, then fold in the remainder.
• Spoon the mixture into the tin and level the top. Bake for 20 minutes or until the cake springs back when lightly pressed with the fingertips.
• Meanwhile, dust a clean dish towel with the extra cocoa powder. carefully turn it out on to the towel and gently peel off the greaseproof paper from the base.
• Starting at a narrow end, roll the cake and towel together Swiss-roll fashion. Cool completely.
• To make the filling, whip the cream and rum or liqueur until soft peaks form.
• Beat a spoonful of cream into the chestnut puree to lighten it, then the remaining sugar over in two batches and beat until stiff and glossy, then beat in the vanilla fold in the remaining cream and most of the grated chocolate. Reserve a quarter of the  chestnut cream mixture.
• To assemble the roulade, unroll the cake and spread with the filling, to within 2.5cm/1 in of the edges. Gently roll it up, using the towel for support.
• Place the roulade, seam-side down, on a serving plate. Spoon the reserved chestnut cream into a small icing bag and pipe rosettes along the top. Dust with more cocoa and decorate with glace chestnuts and grated chocolate.