Chestnut and Chocolate Roulade (Wheat Free) recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
5 large free-range eggs, separated
170 g (6 oz) generous 3/4 cup of caster (superfine) sugar
140 g (5 oz) of (DF/GF) dark chocolate
3 tablespoons of cold water
1/2 teaspoon of pure Madagascan vanilla extract
225 g (8 oz) 1 cup of unsweetened chestnut puree
240 g (8 1/2 oz) 1 1/4 cups of whole chestnuts, drained and roughly chopped
2 tablespoons of brandy, or rum, or fresh black coffee
2 tablespoons of coconut cream
(DF/GF) cocoa powder (or grated [DF/GF] dark chocolate), to dust
**(DF/GF) = Dairy Free / Gluten free
170 g (6 oz) generous 3/4 cup of caster (superfine) sugar
140 g (5 oz) of (DF/GF) dark chocolate
3 tablespoons of cold water
1/2 teaspoon of pure Madagascan vanilla extract
225 g (8 oz) 1 cup of unsweetened chestnut puree
240 g (8 1/2 oz) 1 1/4 cups of whole chestnuts, drained and roughly chopped
2 tablespoons of brandy, or rum, or fresh black coffee
2 tablespoons of coconut cream
(DF/GF) cocoa powder (or grated [DF/GF] dark chocolate), to dust
**(DF/GF) = Dairy Free / Gluten free
method
1. A large roulade tin, greased and lined with baking parchment (wax paper)
2. Preheat the oven to 180°C (350°F) gas 4
3. Beat the egg yolks in a bowl with the sugar until pale and fluffy.
4. Melt the chocolate in a bowl set over boiling water in the microwave.
5. Stir the chocolate into the egg yolks. Add the cold water and vanilla extract.
6. Whisk the egg whites until soft peaks are formed and then fold into the chocolate mixture.
7. Spread over the tray, leaving a 2.5 cm (1 inch) border all round.
8. Bake until firm and spongy, about 15 minutes.
9. Set the roulade tin on a wire rack and cover with a clean damp cloth until cold.
10. Remove the cloth and loosen the paper.
11. Dust another sheet of baking parchment (wax paper) with cocoa and turn the roulade onto it. Peel off the paper.
12. Blend together the chestnut puree, brandy, rum or coffee and coconut cream until smooth and spreadable.
13. Mix in the chopped chestnuts and spread all over the roulade.
14. Roll up the roulade using the paper beneath it to guide you and serve decorated with extra cocoa or grated chocolate.
2. Preheat the oven to 180°C (350°F) gas 4
3. Beat the egg yolks in a bowl with the sugar until pale and fluffy.
4. Melt the chocolate in a bowl set over boiling water in the microwave.
5. Stir the chocolate into the egg yolks. Add the cold water and vanilla extract.
6. Whisk the egg whites until soft peaks are formed and then fold into the chocolate mixture.
7. Spread over the tray, leaving a 2.5 cm (1 inch) border all round.
8. Bake until firm and spongy, about 15 minutes.
9. Set the roulade tin on a wire rack and cover with a clean damp cloth until cold.
10. Remove the cloth and loosen the paper.
11. Dust another sheet of baking parchment (wax paper) with cocoa and turn the roulade onto it. Peel off the paper.
12. Blend together the chestnut puree, brandy, rum or coffee and coconut cream until smooth and spreadable.
13. Mix in the chopped chestnuts and spread all over the roulade.
14. Roll up the roulade using the paper beneath it to guide you and serve decorated with extra cocoa or grated chocolate.
serving amount
serves 6
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