BITTER CHOCOLATE ROULADE

THIS elaborate roulade is made from a butterless and flourless mix, which produces a rich yet delicate sponge.

Makes 1 large cake

Kit you’ll need

23cm x 33cm (9in x 13in) Swiss roll tin. Alternatively, a 27cm x 37cm (10in x 14in) sheet parchment-lined foil, folded into a 23cm x 33cm x 2cm (9in x 13 in x 1in) case, set foil-side down on a baking sheet Baking paper

For the sponge

175g (6oz) dark chocolate (about 75 per cent cocoa solids), broken up 6 medium eggs, at room temperature Good pinch of salt 175g (6oz) caster sugar 1 tbsp cocoa powder Icing sugar, for dusting

For the filling

225ml (8fl oz) double cream, chilled

250g (9oz) sweetened chestnut puree

1 tsp dark rum or brandy

To decorate

Marrons glacés (candied chestnuts), grated chocolate, chocolate shavings or curls 1 Preheat the oven to 180c/160c fan/ 350f/gas 4. Grease and line the Swiss roll tin with butter and baking paper.

2 To make the sponge, put the dark chocolate into a heatproof bowl and set over a pan of steaming, but not boiling, water — don’t let the base touch the water. Melt chocolate, gently stirring now and then.

3 Remove the bowl from the pan, stir gently

until smooth, then leave to cool until needed. 4 Separate the eggs, putting the whites in one large mixing bowl or the bowl of a food mixer, and the yolks into another.

5 Add salt to the whites and whisk using an electric hand whisk or the whisk attachment, until the whites stand in stiff peaks when the whisk is lifted. Put to one side (or into another clean bowl if you need the mixer bowl).

6 Add the caster sugar to the egg yolks and whisk for about three minutes with the electric whisk or whisk attachment (there’s no need to wash the whisk) until the mixture is very thick and mousse-like and a distinct ribbon-like trail is left when the whisk is lifted.

7 Pour the cooled, melted chocolate into the bowl and gently fold in with a plastic spatula or large metal spoon. Add one-quarter of the stiffly whisked egg whites to the bowl and stir in to loosen the mixture. Now gently fold in the rest of the whites in three batches using a plastic spatula or large metal spoon.

8 Sift the cocoa powder into the bowl and fold in carefully — it should be well combined with no streaks, but you don’t want to knock out all the air.

9 Scrape mixture into the prepared tin, gently easing it into the corners so the tin is evenly filled (the sponge will rise unevenly otherwise).

10 Bake for 20 to 25 minutes until well risen. Check the cake is cooked — the top should feel just firm when lightly pressed with a finger. Remove the tin or case from the oven, set on a wire rack and leave to cool in the tin. Don’t worry if it sinks, that’s fine.

11 Now make the filling. Whip the cream to soft peaks. Stir together the chestnut puree and the dark rum or brandy until smooth, then lightly stir through the whipped cream to give a marbled effect. Cover and chill.

12 Set a large sheet of baking paper on the worktop and dust with icing sugar. Turn out the sponge onto the paper, then remove the tin and lining paper. Using a sharp knife, make a shallow cut along one short edge about 2cm (1in) in. Spread chestnut cream over the sponge to within 2cm (1in) of all the edges.

13 Fold the cut edge over then roll up the sponge fairly tightly using the sugar-dusted baking paper. Finish with the join at the far end underneath. The roll WILL crack so don’t worry if it does. Trim the ends to neaten.

14 Lift the roll onto a serving plate and decorate with the marrons glacés and grated chocolate, shavings or curls.