Festive Christmas recipes > Chocolate Roulade

Ingredients >
225g plain chocolate, high in cocoa mass
4 eggs, separated
100g caster sugar and a little extra for sprinkling
300ml fresh cream
225g natural chestnut puree
4 tbsp icing sugar and extra for dusting
2 tbsp orange liqueur

Method >
· Preheat oven to 180C/350F/Gas mark 4. Line a 23cm x 33cm swiss roll tin with greaseproof paper. Break up 50g of the chocolate in a bowl and set it over a pan of hot but not boiling water until melted.

· Pour the chocolate in a thin layer onto a marble slab or a cold flat surface and leave to set. Holding a sharp knife at an angle of 45 degrees, shave off the surface of the chocolate to form curls. Place on greaseproof paper to set.

· Melt remaining chocolate as above. Whisk egg yolks with caster sugar until pale and thick; stir in the chocolate. Whisk the egg whites until stiff and fold into the mixture. Spread out into prepared tin and bake until risen and firm.

· On a greaseproof paper, sprinkle some caster sugar. Turn the roulade onto the paper and carefully peel off the lining paper. Cover the roulade with a warm, damp tea towel and leave to cool.

· Whip the cream until it holds its shape. Reserve a cupful for decoration. Mix chestnut puree, icing sugar and liqueur together; fold in the whipped cream.

· Spread chestnut cream over the roulade to within 1cm of the edges. Roll it up from the short end using the paper. Dust with icing sugar, spoon the reserved cream in the centre and scatter the chocolate curls on top. Refrigerate until needed.

Serves 10.