Chestnut Roulade

Chestnuts and chocolate are a winning combination as Janet Brinkworth's delicious chestnut roulade demonstrates
By Janet Brinkworth
Chestnut Roulade
  • Rating:
  • Serves: 6-8
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 175 g dark chocolate, broken into pieces
  • 5 eggs, separated
  • 190 g caster sugar
  • 200 g peeled, cooked chestnuts
  • 350 ml double cream, plus extra for serving
  • icing sugar, for dusting


1. Preheat the oven to 180°C/gas 4.

2. Melt the chocolate in a bowl suspended over a pan of simmering water.

3. Meanwhile, whisk the egg yolks with 70g of caster sugar until the mixture becomes pale and creamy.

4. Mix the melted chocolate into the egg yolks, combining well.

5. In a separate mixing bowl, whisk the egg whites until stiff peaks form. Add 70g of caster sugar and whisk until the sugar is absorbed.

6. Fold a couple of spoonfuls of the chocolate mixture into the whisked egg whites. Lightly fold the remaining the chocolate mixture into the whisked egg whites, trying not to knock all the air out.

7. Spread the chocolate mixture evenly on a parchment-lined baking sheet to form a rectangle.

8. Bake for 20-25 minutes until set.

9. Meanwhile, prepare the filling. Place the chestnuts and remaining caster sugar in a food processor and blend until well-mixed, gradually adding in the cream as you go.

10. Remove the baked roulade from the oven and allow to cool slightly. Place the roulade on a sheet of baking parchment dusted with icing sugar.

11. Spread the chestnut cream evenly over the roulade and carefully roll it up lengthways.

12. Cut into slices and serve with cream.

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