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
1 Preheat the oven to 425°F (220°C). Grease a baking sheet. Line with parchment paper
2 Sift the cocoa powder, flour, and salt into a large bowl and set aside.
3 Beat the egg yolks with 2⁄3 of the sugar; it should leave a ribbon trail.
4 Whisk the egg whites until stiff. Sprinkle in the remaining sugar and whisk again until glossy.
5 Sift 1⁄3 of the cocoa mixture over the yolk mixture. Add 1⁄3 of the egg whites.
6 Fold together lightly. Add the remaining cocoa mixture and egg white in 2 batches.
7 Pour the batter onto the prepared baking sheet. Spread the batter almost to the edges.
8 Bake in the bottom of the oven for 5–7 minutes. The cake will be risen and just firm.
9 Remove the cake from the oven, invert onto a damp towel, and peel off the parchment paper.
10 Tightly roll up the cake around the damp kitchen towel and leave to cool.
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.
13 Fold the chocolate and chestnut mixture into the whipped cream. Add sugar to taste.
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.
16 Using the parchment underneath, carefully roll up the filled cake as tightly as possible.
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.
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