for 12 pieces

Batter

70 g	sugar
3	egg yolks
3	egg whites
1 pinch	salt
2 tbsp	sugar
50 g	white flour
2 tbsp	cocoa powder
30 g	butter, melted, left to cool

Filling

220 g	frozen chestnut puree, defrosted
2 ½ dl	cream, beaten until stiff
2 tbsp	Cocoa Nibs

Roulade

3 tbsp

red currant jelly

To decorate

1 tbsp

Cocoa Nibs

How it's done

Batter

Beat together the sugar and egg yolks using the whisk on a hand mixer until the mixture becomes light and frothy. Beat the egg whites with the salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Combine the flour and cocoa powder, sieve into the mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Carefully mix in the melted butter, spread the mixture into a rectangle (approx. 30 x 35 cm) on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220 °C. Remove, tip out the sponge and paper onto a fresh sheet of baking paper, run a damp cloth across the upper layer of paper and peel it away carefully. Cover the sponge immediately with the upturned tray, leave to cool.

Filling

Using the whisk on a mixer, beat the chestnut puree in a bowl until smooth. Add ⅔ of the whipped cream and cacao nibs, carefully mix in.

Roulade

Stir the redcurrant jelly until smooth, spread on top of the sponge, leaving a border of approx. 2 cm all the way around. Spread the chestnut mixture on top, roll up the sponge tightly from one of the narrow ends and leave to chill for approx. 1 hr.

To decorate

Transfer the remainder of the whipped cream to a piping bag with a serrated nozzle (approx. 12 mm in diameter), pipe on top of the roulade, sprinkle with the cacao nibs.

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