Buche de Noel

Tags: Christmas, cake, chocolate, chestnut, made, French
. 10 steps
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