• Ingredients: 9
  • Serves: 8
  • Prep: 20 mins
  • Bake: 20 mins
  • Level: easy

Chocolate roulade with egg yolk(s) (free range), egg white(s) (free range), unrefined golden icing sugar, cocoa powder, brandy, double cream, unrefined golden icing sugar, chestnut purée, unrefined golden icing sugar. To make this chocolate roulade for 8 persons you will need 20 mins for preparation and 20 mins for baking.


For the sponge

For the filling

  • 2tbsp Brandy
  • 150g Double cream
  • 1tbsp Unrefined golden icing sugar
  • 240g Chestnut purée
  • Unrefined golden icing sugar


  1. Step 1Preheat the oven to 180ºC (160°C fan, gas mark 4).  Remove from the oven and leave until cold.
  2. Step 2Whisk the egg yolks and sugar until pale and thickened but not stiff.  Sift in the cocoa powder and whisk until combined

    For this step you will need

  3. Step 3With clean beaters, whisk the egg whites in a grease free bowl until softly peaking. Add a third to the egg yolk mixture and gently fold in. Carefully fold in the remaining egg whites.

    For this step you will need

  4. Step 4Spread the mixture into a 32 x23 cm/13 x 9 inch tin lined with non stick baking paper.
  5. Step 5Bake for about 20 minutes until risen and springy to the touch. Remove from the oven and leave to cool.
  6. Step 6The cake will sink but this is normal. Beat the chestnut puree to loosen the mixture. Whip the brandy, cream and icing sugar until thick.

    For this step you will need

  7. Step 7Turn out the sponge on to a sheet of non stick paper dusted with icing sugar. Peel away the lining paper and trim the edges then spread the chestnut purée evenly over the base, followed by the cream. With the help of the paper, roll up lengthways into a long roll. Don’t worry if it cracks – this is usual.
  8. Step 8Chill until ready to serve and just before serving dust with icing sugar.

    For this step you will need