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Chocolate Chestnut Roulade

How to make Chocolate Chestnut Roulade:

Quantities

Ingredients
225g (8oz) plain chocolate polka dots
175g (6oz) butter
1x440g (15.5oz) can chestnut puree
2 eggs
150g (5oz) caster sugar
2 tablespoons brandy

To Decorate
 
  chocolate, melted
  marrons glace
   


Method

1. Place half the chocolate polka dots and butter in a basin over hot water until melted. Cut the chestnut puree into small pieces and beat into the chocolate mixture.
2. Whisk the eggs and sugar until thick and pale. Whisk into the chocolate mixture. Stir in the brandy, then the remaining chocolate polka dots.
3. Transfer the mixture to a 1kg (2lb) loaf tin and freeze until solid.
4. Unmould on to a serving plate.
5. Decorate with piped melted chocolate and marrons glace and leave to soften at room temperature for about 30 minutes.
Serves 8.

Thanks to
Karen Vinecent from Zimbabwe for submitting this Chocolate Chestnut Roulade recipe.

Added on 30 April 2008.

 

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