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 |
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chocalate, melted |
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marrons glace |
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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.
Added on
30 April 2008.
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