CategoriesAnniversary Birthday Breakfast Cakes Recipes Dessert Recipes events

Chocolate and Chestnut Roulade – Cake Recipe

  • Making time 25 minutes
  • Preparation time  20 minutes


  • 125 g plain dark chocolate
  • Five eggs, separated
  • 175 g caster sugar, plus an extra sprinkling
  • Two tablespoons cocoa powder sifted
  • Icing sugar, for dusting
For the filling:
  • 250 g unsweetened chestnut puree
  • Four tablespoons of icing sugar
  • Two tablespoons brandy
  • 250 ml double cream

Love can change a person the way a parent can change a baby-awkwardly, and often with a great deal of mess.

– Lemony Snicket


  1. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, stirring occasionally, remove from the heat and leave to cool for 5 minutes
  2. Put the egg yolk in a bowl add the sugar and whisk together for 5 minutes until pale and thick, stir in the melted chocolate and the cocoa powder, whisk the egg whites in a large clean until stiff then fold into the chocolate mixture until evenly combined.
  3. Transfer the mixture to an oiled and lined 33*23 cm swiss roll, easing it well into the corners and spreading the surface level with a palette knife, bake in a preheated oven, 1800C set the timer for 20 minutes until risen and set.
  4. Meanwhile, cover a clean damp tea towel with non-stick baking paper and sprinkle with a little caster sugar, quickly turn out the cooked sponge onto the paper, carefully peel off the lining paper and cover the sponge with a clean tea towel, leave to cool.
  5. Make the filling, blend the chestnut puree and icing sugar in a food processor until smooth, transfer to a bowl and stir in the brandy, slowly whisk in the cream until light and fluffy, spread the filling over the sponge, leaving a 1 cm border all round, starting with a short side and using the paper, roll up the sponge to form a log, dust with icing sugar and serve.