Chocolate and chestnut roll.
Simple, quick, delicious.
A soft chocolate base encloses a creamy chestnut cream, all ready in 10 minutes and here is the chocolate and chestnut roll, a very tasty dessert perfect for any occasion.
Also try:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 large eggs (room temperature)
- 3/4 cup sugar
- 1 1/3 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 pinch salt
- 1 tsp vanilla extract
- 3 tbsps corn oil
- 2 tsp baking powder
- 14 oz chestnut jam
- as needed powdered sugar
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Oven
Steps
Preheat the oven to 350°F.
Line the baking sheet with dampened and wrung-out parchment paper.
Sift the flour with the cocoa powder and baking powder.
Beat the egg yolks with 80 g of sugar, a pinch of salt, vanilla, and the 3 tablespoons of warm water, add the oil and the sifted flour mixture.
Separately, beat the egg whites with the remaining 40 g of sugar until stiff peaks form.
Fold the egg whites into the batter using a spoon, mixing from bottom to top without deflating it.
Pour the mixture into the lined baking sheet and spread evenly with a spatula.
Bake for 14/16 minutes at 350°F, checking for doneness with a toothpick.
While the roll is baking, dust a dry, clean tea towel with powdered sugar.
Remove from the oven and immediately invert onto the towel, gently remove the parchment paper and spread the chestnut jam in an even layer, roll up the cake using the towel, wrap it in the towel and let it cool.
Once cooled, remove from the towel, place on a serving tray and dust with powdered sugar.
The chocolate and chestnut roll is ready to be served… ENJOY YOUR DESSERT!
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