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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 10 |
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A decadent, chocolate-y delight a little like a buche de noel from an old issue of Family Circle magazine. Cooling time not included in preparation time. Ingredients:
1/2 cup sifted cake flour |
1/4 cup sifted unsweetened cocoa powder |
1 teaspoon baking powder |
4 eggs, separated |
3/4 cup sugar |
1 teaspoon vanilla extract |
2 tablespoons water |
1 (15 ounce) can chestnut puree |
1/4 cup whipping cream |
1/4 cup confectioners' sugar |
1 tablespoon rum |
1 cup whipping cream |
2 tablespoons unsweetened cocoa powder |
1 tablespoon confectioners' sugar |
1/2 cup whipping cream |
5 tablespoons unsweetened cocoa powder |
1 tablespoon confectioners' sugar |
Directions:
1. Preheat oven to 375F and grease a 15 x 10 jelly roll pan; line bottom with waxed paper and grease paper.
2. Sift first three ingredients together.
3. Beat yolks until fluffy; gradually add sugar, beating until very thick.
4. Add vanilla to egg mixture; add vanilla and stir in water.
5. Fold in flour mixture.
6. Beat egg whites until stiff and gently fold into batter.
7. Spread evenly in prepared pan and bake for 12 minutes or until top springs back when lightly pressed with fingertip.
8. Dust cake with confectioners' sugar; cover with a towel and invert.
9. Remove pan and paper.
10. Trim 1/4 from sides and roll up cake and towel from short side.
11. Place seam-side down on a rack; cool.
12. Unroll cake; spread chestnut filling over the cake and re-roll.
13. Frost with cocoa cream; decorate with dark cocoa cream.
14. To make the chestnut filling: Beat chestnut puree until smooth and spreadable.
15. Beat cream, sugar and rum together until stiff; fold into puree.
16. To make the cocoa cream: Beat the ingredients together until stiff.
17. To make the dark cocoa cream: Beat the ingredients together until stiff.
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