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    Chocolate Chestnut Log

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    Chocolate Chestnut Log


    • Chocolate buttercream
    • 115g best-quality dark chocolate
    • 50g butter, softened
    • 75g icing sugar, sifted
    • 3 eggs
    • 115g caster sugar
    • ½ tsp vanilla extract
    • 75g plain flour
    • 25g butter, melted
    • Filling
    • 50g best-quality dark chocolate
    • 25g butter
    • 250g sweet chestnut purée


    1. Line a 33cm x 23cm Swiss roll tin with non-stick baking paper and preheat the oven to 200°C/gas 6.
    2. Whisk the eggs, sugar and vanilla extract together for 5 minutes, with an electric mixer, until thick and pale.
    3. Gently sift the flour in three batches, folding it in with a metal spoon. Trickle in the melted butter and fold through. Pour into the tin, level and bake for 12 minutes, until golden and springy. Turn out onto a sheet of non-stick baking paper, then cover the sponge with the paper from the tin. Cover with a clean tea towel and gently roll up from the long edge, incorporating the tea towel into the roll. Cool for an hour.
    4. Melt the chocolate and butter for the filling. Whip the chestnut purée to loosen and whisk in the chocolate mixture. Unroll the sponge and spread with the filling, leaving a 2cm border around the edges, then reroll.
    5. For the buttercream, melt the chocolate and set aside. Whisk the butter and icing sugar together until light, then whisk in the chocolate.
    6. Spread the buttercream over the log with a palette knife. Finish with a sprig of holly and serve the same day.

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    Drinks recommendation

    Enjoy this tea-time treat with a classic English tea.


    Average user rating

    4 stars