Chocolate Chestnut Roulade

The perfect dessert for Mother’s Day is this Chocolate Chestnut Roulade.

Mother’s Day is fast approaching and unfortunately I’m not going to be able to spend the day with mum so instead I had my good friends at Guylian send her a box of their divine Heart-shaped Praline filled Belgian Chocolates and in turn, I thought I would make one of my mums most delicious desserts, a chocolate roulade so that I could taste a little bit of love from mum right here at home.

Mum has always been the most amazing baker. Her cakes and puddings are legendary at family gatherings so much so that it’s been known to have family members literally riot if she doesn’t make and bring her roulade.

And yes I realise that a roulade may be considered a tricky option when it comes to desserts but mum’s version is pretty much failsafe due to the fact that it’s supposed to look crumbly and cracked and messy. I realise as I’m saying this, that that could have just been what mum always told us to save face but either way, I love the way it looks and it reminds me of mum, and that’s the most important thing.

for the roulade:

• 4 large free-range eggs – separate the yolks and the whites
• 150g good quality dark chocolate (at least 75% cocoa)
• 125g caster sugar
• Butter or margarine for greasing

for the filling and topping:

• 300ml tub of double or whipping cream
• 1 x 250g tin of Crème de Marron (sweet chestnut spread)
• 5 Guylian Belgian Chocolate Seashells – finely chopped
• Extra Guylian Chocolate Seashells and Hearts for decoration.

Pre-heat your oven to 150C (fan)

Line a large Swiss-roll tin with foil or parchment which you should then grease well with butter or vegetable spread.

In a large bowl, beat the yolks with the sugar until soft and light.

Melt the chocolate (I do this gently in the microwave but if that idea sends shivers up your spine, then use the classic bowl over simmering water method.) At this stage add 1 ½ tablespoons of hot water to the choc mix, then stir it gently into the egg and sugar mix.

Beat the egg whites till stiff and then carefully fold them into the chocolate and egg mixture.

Pour the mixture into the prepared tin and bake in the oven at 150C for 20 minutes then reduce the temperature to 90C and bake for a further 10 minutes.

Whilst it’s baking, grease another large sheet of foil or parchment and place it on a flat surface or large board where it won’t have to be moved for a while. (Up to 8 hours)

Now the tricky bit. Once baked, take it out of the oven. Immediately turn it over onto the greased foil and leave it. With the baking tin still on top for at least 8 hours. I tend to bake it in the morning and get on with life. Or bake in the evening and leave it overnight.

Now you’re ready to assemble – In a large bowl, whip the cream to a soft light whip. Stir in the chestnut spread so it’s evenly distributed

Remove the baking tin covering the chocolate roulade and carefully peel off the foil that lined the tin.

Spread 2/3rds of the cream mixture evenly onto the surface of the roulade. Sprinkle the cream with the chopped Guylian Seashells. Then starting at the short end, using the excess foil, roll the roulade into a roll shape. It should be able to be slipped neatly onto a plate. Don’t worry about any cracks or breaks, this is all part of the look.

Spread the remaining whipped cream mixture onto the top of the roulade and decorate with Guylian chocolates.

For more cake recipes, check these out on Dom in the Kitchen

Eat and of course, enjoy!