A sweet treat that can be enjoyed year-round, this rolled cake features a unique filling made with chestnuts in syrup, blended with chocolate and whipped cream. This homemade recipe has a gourmet touch thanks to the use of chestnuts, a versatile ingredient that shines in both savory and sweet dishes....
Ingredients
For the Sponge Cake
eggs3
sugar75g
vanilla extract1tsp
flour75g
For the Chestnut and Chocolate Cream
chestnuts in syrup200g
semi-sweet chocolate, melted100g
heavy cream1cup
powdered sugar100g
For the Topping
couverture chocolate50g- powdered sugar200g
Nutrition (per serving)
Calories
373.2kcal (18.66%)
Protein
3.4g (6.82%)
Carbs
42.8g (15.55%)
Sugars
33.4g (66.88%)
Healthy Fat
6.8g
Unhealthy Fat
12.9g
% Daily Value based on a 2000 calorie diet
How to make Rolled Cake with Chestnut Cream and Chocolate
To Prepare the Sponge Cake
- Step 1
In a bowl, combine the eggs and sugar. Beat until the mixture becomes a light yellow cream.
- Step 2
Gradually add the vanilla extract and flour, folding gently with smooth, circular motions.
- Step 3
Pour the sponge cake batter into a shallow rectangular baking tray lined with parchment paper that has been greased and floured.
- Step 4
Bake in a preheated oven at 180°C (350°F) for about 15 minutes. Be careful not to overbake, as the cake needs to remain pliable for rolling.
- Step 5
Remove the sponge cake from the oven and dust it with powdered sugar. Carefully turn it out of the tray, remove the parchment paper, and roll the cake onto itself while still warm. Allow it to cool completely.
To Prepare the Filling
- Step 1
Process the chestnuts in syrup in a food processor or blender until smooth.
- Step 2
Transfer the chestnut purée to a bowl and add the heavy cream, which should be whipped to soft peaks with the powdered sugar beforehand. Mix well.
- Step 3
Finally, fold in the melted chocolate. Chill the filling in the refrigerator until ready to use.
To Prepare the Topping
- Step 1
Melt the couverture chocolate in a double boiler (bain-marie).
- Step 2
Remove from heat and gradually add the powdered sugar, stirring constantly until smooth.
To Assemble the Cake
- Step 1
Unroll the cooled sponge cake and spread the chestnut and chocolate cream evenly over the surface. Roll the cake back up tightly.
- Step 2
Cover the rolled cake with the chocolate topping and refrigerate.
Nutrition (per serving)
Nutrition (per serving)
Calories
373.2kcal (18.66%)
Protein
3.4g (6.82%)
Carbs
42.8g (15.55%)
Sugars
33.4g (66.88%)
Healthy Fat
6.8g
Unhealthy Fat
12.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the sponge cake is not overbaked, as it needs to remain pliable for rolling.
Whip the heavy cream to soft peaks for a light and airy filling.
Chill the filling before spreading it on the sponge cake to make it easier to handle.
Use a serrated knife to slice the rolled cake cleanly.
FAQS
Can I use fresh chestnuts instead of chestnuts in syrup?
Yes, but you will need to cook and sweeten them before using them in the recipe.
How do I prevent the sponge cake from cracking while rolling?
Roll the sponge cake while it is still warm and pliable, and handle it gently.
Can I make this cake in advance?
Yes, you can prepare the cake a day in advance and store it in the refrigerator until ready to serve.
What is couverture chocolate, and can I substitute it?
Couverture chocolate is high-quality chocolate with a higher cocoa butter content. You can substitute it with regular chocolate, but the texture may differ slightly.
Can I freeze the rolled cake?
Yes, you can freeze the rolled cake. Wrap it tightly in plastic wrap and store it in an airtight container for up to a month.
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