An indulgent looking chocolate roulade with a creamy chestnut filling and rich chocolate topping, yet sweetened only with Sweet Freedom syrup (made 100% from fruit) with no sugar added
Serves 8
Roulade
Ingredients:
- 6 Medium Free Range Eggs, separated
- 150g Sweet Freedom Dark
- 1½ Tsp Vanilla Extract
- 60g Cocoa Powder
Filling:
- 225g Unsweetened Chestnut Puree
- 50g Sweet Freedom Dark
- 30ml Double Cream
- 5ml Brandy
Topping:
- 50g Sweet Freedom Dark
- 10ml Brandy
- 300ml Double Cream
- 30g Cocoa Powder, sieved
You will need a Swiss roll tin measuring 20cm x 30cm (8”x12”)
Method:
- Line a Swiss roll tin with non stick baking parchment and preheat the oven to 180C/Fan 160C.
- Whisk together the egg yolks, Sweet Freedom and vanilla extract until it is pale, creamy and very thick.
- Using a clean whisk, whisk the egg whites, in another bowl, until they form stiff peaks.
- Sieve the cocoa powder over the egg yolk mixture and fold in.
- Then carefully fold the egg whites into the mixture.
- Pour into the prepared tin and bake for 20 minutes.
- Remove from the oven and cover with a piece of non stick baking parchment and a damp tea towel.
- Leave to cool.
- Mix together all the ingredients for the filling.
- Tip the cold roulade out onto a sheet of baking parchment, peel off the baking parchment from the base and sides of the roulade and spread the chestnut filling over the base.
- Roll up the roulade from the longest side using the sheet of baking parchment to guide the roll.
- To make the topping, mix together the Sweet Freedom, Brandy and double cream and then mix in the cocoa.
- The cocoa will thicken the mixture.
- Place the roulade on a serving plate and spread the chocolate topping over the top and sides.
- Use a skewer to draw wiggly lines in the topping to give the appearance of bark.
- Chill until required.
Recipe and photo credit by- Sweet Freedom
