Chocolate swiss roll with chestnut cream

A classic chocolate Swiss roll filled with chestnut cream infused with a hint of dark rum. Finished with a glossy chocolate ganache and decorated with delicate chocolate curls, it makes an elegant and impressive addition to any Christmas dessert table. And at nearly 40 cm long, it is 40 centimetres of pure sweet happiness. 😉

Ingredients for the chocolate Swiss roll:

• 4 large eggs
• 100 g caster sugar
• 100 g plain flour
• ¾ teaspoon baking powder
• 4 tablespoons cocoa powder
• 50 g dark chocolate, finely grated
• an extra handful of caster sugar, for dusting

All ingredients should be at room temperature. Sift together the flour, cocoa powder and baking powder. Set aside.

Whisk the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until glossy. Add the egg yolks and continue whisking until combined. Fold in the sifted dry ingredients and the grated chocolate using a spatula, taking care not to deflate the mixture.

Prepare a clean tea towel and lightly sprinkle it with caster sugar. Line a 28 x 42 cm Swiss roll tin with baking parchment. Pour in the batter and spread evenly.

Bake at 180°C for 10–12 minutes, or until a skewer inserted into the sponge comes out clean. Be careful not to overbake, as an overbaked sponge will crack when rolled. Immediately after baking, turn the sponge out onto the prepared tea towel with the baking parchment facing upwards. Carefully peel away the parchment, then roll up the sponge together with the tea towel, starting from the long side. Leave to cool completely.

Ingredients for the chestnut cream:

• 250 g mascarpone, chilled
• 250 g chestnut purée, chilled*
• 3 tablespoons icing sugar
• 1 teaspoon vanilla bean paste or vanilla extract
• 40 ml dark rum

If using sweetened chestnut purée, reduce or omit the icing sugar to taste. Place all ingredients into the bowl of a stand mixer and whisk until smooth and combined. The result should be a silky, smooth chestnut cream.

Ingredients for the chocolate ganache:

• 80 ml double cream
• 100 g dark or plain chocolate

Heat the cream in a small saucepan until almost boiling. Remove from the heat, add the chocolate and leave for 2 minutes. Stir until smooth and glossy. Leave to cool slightly until the ganache begins to thicken.

For the chocolate curls:

• 80 g dark or plain chocolate, melted

Spread the melted chocolate in a thin, even layer over a metal baking tray or marble surface. Allow it to set until firm but still pliable. Using a sharp metal scraper or knife held almost vertically, scrape the chocolate to create curls.

Assembly:

Carefully unroll the cooled sponge and remove the tea towel. Spread the chestnut cream evenly over the surface, then roll the sponge up again. Refrigerate for several hours, or preferably overnight. Once chilled, pour the thickened ganache over the roll and spread evenly. Decorate with the chocolate curls.

*You can use ready-made chestnut purée available in tins or jars, or make your own from sweet chestnuts.

Enjoy!