Chocolate Chestnut Roll

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 42mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 375F and grease a 15 x 10" jelly roll pan; line bottom with waxed paper and grease paper.
  • Sift first three ingredients together.
  • Beat yolks until fluffy; gradually add sugar, beating until very thick.
  • Add vanilla to egg mixture; add vanilla and stir in water.
  • Fold in flour mixture.
  • Beat egg whites until stiff and gently fold into batter.
  • Spread evenly in prepared pan and bake for 12 minutes or until top springs back when lightly pressed with fingertip.
  • Dust cake with confectioners' sugar; cover with a towel and invert.
  • Remove pan and paper.
  • Trim 1/4" from sides and roll up cake and towel from short side.
  • Place seam-side down on a rack; cool.
  • Unroll cake; spread chestnut filling over the cake and re-roll.
  • Frost with cocoa cream; decorate with dark cocoa cream.
  • To make the chestnut filling: Beat chestnut puree until smooth and spreadable.
  • Beat cream, sugar and rum together until stiff; fold into puree.
  • To make the cocoa cream: Beat the ingredients together until stiff.
  • To make the dark cocoa cream: Beat the ingredients together until stiff.
Advertisement