Chocolate and chestnut roulade with cream liqueur

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  • This decadent roulade from Country Homes & Interiors is the perfect dessert for a celebratory supper

    Serves 10 to 12

    175g plain chocolate 6 large organic eggs, separated 175g caster sugar (plus 1 tbsp)

    FOR THE FILLING 142ml whipping cream 250g can sweetened chestnut purée 2 tbsps cream liqueur (we like Coole Swan Superior Dairy Cream Liqueur, £20 for 70cl, John Lewis)
    Marrons glacés, to decorate

    Step 1) Preheat the oven to 180ºC/Fan 160ºC/Gas 4. Grease and line a 22cm by 33cm Swiss roll tin. Melt the chocolate in a bowl over a pan of simmering water. Place the egg yolks and 175g sugar into a large bowl and whisk for 5 minutes, until pale, thick and creamy. Whisk in the melted chocolate.

    Step 2) In a clean bowl, whisk the egg whites until they form stiff peaks. Fold 1 tbsp of the egg white into the chocolate mix to loosen. Gently fold in the remainder, then pour into the prepared tin and level. Bake for about 20 minutes until spongy to the touch.

    Step 3) Sprinkle a sheet of baking paper with 1 tbsp caster sugar. Cool the roulade for a few minutes in the tin then turn out on to the sugared paper and peel off the backing paper. Cover with a clean sheet of baking paper and a damp tea towel and leave for 1 hour.

    Step 4) To make the filling, whip the cream until it forms soft peaks. Fold in the chestnut purée and liqueur and spread over the roulade. Roll up from one short end, using the sugared paper to help you. Serve with marrons glacés, if liked.

    Recipe by Mitzie Wilson

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