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Here’s a luxurious recipe for Decadent Chocolate Roll Cake with Chestnut Puree. This rich, velvety chocolate cake filled with smooth chestnut puree is the perfect dessert for any special occasion!
Ingredients (Serves 8-10):
For the chocolate roll cake:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) whole milk
For the chestnut filling:
- 1 cup (200g) chestnut puree (available at specialty stores or online)
- 1/4 cup (60ml) heavy cream
- 1/4 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (30g) unsalted butter, softened
For the whipped cream:
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the decoration (optional):
- Shaved chocolate or cocoa powder
- Roasted chestnuts (for garnish)
Instructions:
1. Prepare the chocolate roll cake:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease the edges.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the vegetable oil, vanilla extract, and milk, and mix until smooth.
- Gradually fold in the dry ingredients until well combined.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven, and while it’s still hot, immediately invert it onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper, then carefully roll the cake up with the towel from one short side. Let it cool completely.
2. Prepare the chestnut filling:
- In a mixing bowl, combine the chestnut puree, heavy cream, powdered sugar, vanilla extract, and softened butter.
- Beat the mixture until smooth and creamy, adjusting the cream for desired consistency.
- If the filling is too thick, you can add a little more heavy cream to loosen it.
3. Prepare the whipped cream:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.
4. Assemble the roll cake:
- Once the cake has cooled, carefully unroll it and remove the towel.
- Spread an even layer of the chestnut filling over the cake, leaving a small border around the edges.
- Roll the cake back up, gently pressing to seal the edge.
- Frost the top of the roll with whipped cream.
5. Decorate and serve:
- Garnish the top with shaved chocolate, cocoa powder, and roasted chestnuts for a festive touch.
- Slice into generous pieces and serve chilled or at room temperature.
Tips:
- Make ahead: You can prepare the chestnut filling a day in advance and store it in the refrigerator until ready to use.
- Storage: Store the cake in the refrigerator for up to 3 days. It may also be frozen for up to 1 month if wrapped tightly.
- Substitute: If you can’t find chestnut puree, you can make your own by blending roasted chestnuts with a bit of cream or milk.
This Decadent Chocolate Roll Cake with Chestnut Puree is the perfect blend of rich chocolate and creamy chestnut, making it an unforgettable treat!
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