Chocolate roulade with chestnut cream

Prep time: 15 mins Baking time: 15 mins Serves 8 150g dark chocolate, broken into pieces 5 eggs, separated 175g caster sugar 1 tbsp chestnut purée 300ml double cream, lightly whipped icing sugar, for dusting

1 Preheat the oven to 180°C. Line a 30 x 20cm Swiss roll tin with greased baking paper.

2 Melt the chocolate in a bowl placed over a pan of simmering water, making sure the bowl doesn’t touch the water. Leave to cool.

3 Whisk the egg yolks with the sugar then fold in the melted chocolate.

4 In a separate bowl, whisk the egg whites until soft peaks form. Carefully fold the egg whites into the chocolate.

5 Spread the mixture in the tin and bake for about 15 minutes, until just cooked and springy. (Make sure you don’t overcook or it will break when it is rolled up.) Leave to cool.

6 To make the filling, mix together the chestnut purée and cream.

7 To assemble, lay greaseproof paper on a work surface and dust with icing sugar. Turn the roulade out on to the paper and gently peel off the lining paper.

8 Spread the filling evenly over the roulade. With the help of the greaseproof paper, roll the sponge away from you. Trim the ends for a neat finish, but don’t worry if the roulade cracks a little. Dust with icing sugar and chill until ready to serve. If you like a richer roulade, make extra chestnut cream and spread it over the rolled roulade.