Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chocolate Chestnut Roulade

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chocolate Chestnut Roulade

    This is in fact bûche de Noël, the French Christmas cake that represents the Yule log, burned as an encouragement to the sun to begin its ascent into the heavens after midwinter. If you're serving this at Christmas, decorate with a sprig of holly or whatever festive bits you please.

    • Preparation time: 40 minutes
    • Cooking time: 15 minutes, plus cooling
    • Total time: 55 minutes, plus cooling 55 minutes

    Serves: 6 - 8


    • Filling and Covering
    • 225g unsweetened chestnut purée
    • 225g caster sugar
    • 150g dark chocolate, broken
    • 284ml carton double cream
    • Sponge
    • 4 eggs
    • 100g plain flour
    • 100g caster sugar, plus extra for dusting
    • To finish
    • Icing sugar for dusting


    1. Preheat the oven to 190°C, gas mark 5. Line a Swiss roll tin (about 30 x 20cm) with buttered greaseproof paper.
    2. Whisk the eggs and sugar for the sponge until light and very thick (10 minutes or so with an electric whisk). Sieve in the flour, add 2 tbsp warm water, and fold in gently. Spread the mix into the prepared tin. Bake for 12-15 minutes, until firm to the touch.
    3. Lay a piece of greaseproof paper on a work surface and sprinkle with caster sugar. Tip the sponge onto the paper, peel off the lining paper, and roll up the sponge, greaseproof paper and all, while still warm. Leave to cool, wrapped up.
    4. Meanwhile, warm the chestnut purée gently over a low heat in a small pan, until warm but not hot. Stir in the sugar so the mixture turns glossy. Leave to cool completely.
    5. Melt the chocolate in a bowl over a pan of just-boiled water. Whip the cream until thick then fold into the cool chestnut purée. Put half the mix in another bowl and fold in the chocolate.
    6. Unroll the sponge, spread with the chestnut-only mixture, and roll up again. Spread the outside with the chestnut-chocolate mixture. Leave to set. Serve dusted with icing sugar.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars