| sponge |
|
Spread into swiss roll tin. Bake in a moderate oven 20 minutes or until base is risen, puffy and springy. Turn onto greaseproof paper dusted with icing sugar |
| 6 egg yolks |
beat yolks until pale yellow, then sugar, then cocoa. Do not overbeat. |
mix 1 tablespoon of whites into yolk mixture, then gently fold in the rest. |
| 140g caster sugar |
| 60g cocoa powder |
| 6 egg whites |
beat until soft peaks form. |
| icing sugar |
|
| filling |
|
Spread on chestnut filling, then whole chestnuts. Roll lengthways. Cut off the diagonals of the ends for use as branches. |
| 240g tin sweetened chestnut puree |
combine |
| 1 tablespoon double cream |
| 4 glace chestnuts |
roughly chop |
| icing |
|
Spread on cream, line with fork. Garnish with chocolate shavings. |
| 280ml double cream |
whip |
| 1 tablespoon brandy |
| 60g dark chocolate |
|