Christmas Roll

You simply must try this festive dessert! The base is a chocolate sponge cake, which is spread with chestnut cream and rolled into a roulade. The dessert is then coated with chocolate buttercream and decorated with grated chocolate. Sounds tempting, doesnt it?

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit dough

  • 4 pieces Egg, fresh

  • 110 g Sugar, white

  • 75 g Wheat flour, white, multi-purpose

  • 25 g Cocoa, powdered, unsweetened

Decoration

  • 125 g chocolate, dark

  • 1.5 teaspoons Powdered sugar

Filling

  • 2 spoons Alcohol, Whisky

  • 200 ml Sweet cream

  • 110 g Nuts, chestnut, cooked

  • 50 g Raisins

Moistening the biscuit

  • 2 teaspoons Alcohol, Whisky

chocolate cream

  • 55 g chocolate, dark

  • 75 g Sugar, white

  • 4 spoon Water

  • 2 piece Egg, egg yolk, fresh

  • 15 g Butter, unsalted

Steps

  1. Preheat the oven to 220 degrees Celsius. Line a low baking tray (approximately 23 x 33 cm) with baking paper. Sprinkle another piece of baking paper (slightly larger than the tray) with two tablespoons of sugar. Pick through the raisins, place them in a small bowl, and soak them with brandy.

  2. Sift the flour and cocoa powder into a bowl. Mix both ingredients well. Beat the eggs and sugar with an electric mixer until frothy. Add the flour and cocoa mixture and mix well to form a smooth sponge batter.

  3. Pour the batter onto the prepared baking tray and spread it evenly with a spatula. Bake the sponge in the preheated oven for 7 to 9 minutes, or until it feels springy to the touch. Invert the baked sponge onto the sugar-sprinkled paper. Carefully remove the baking paper, trim the hard edges, then cover the sponge with a damp cloth and let it cool completely.

  4. While the sponge is cooling, prepare the cream. Whip the sweet cream and fold in the chestnut puree. Finally, fold in the soaked raisins.

  5. Moisten the cooled sponge with brandy. Spread it with the prepared cream and roll it into a roulade.

  6. Finally, prepare the chocolate buttercream. Melt the chocolate over a double boiler. Place a saucepan with sugar and water on the stove. Heat it over moderate heat, stirring slowly until all the sugar dissolves. Then increase the temperature and let the liquid boil until it turns into a sugar syrup.

  7. Beat the egg yolks with an electric mixer until frothy, then slowly pour the hot syrup in a thin stream while continuously mixing. Keep mixing until the mixture thickens and turns a light yellow color. Cream the softened butter. Add the egg yolk mixture and mix well to form a slightly creamy mixture. Finally, fold in the cooled melted chocolate.

  8. Spread the chocolate buttercream over the top and sides of the roulade. Sprinkle grated chocolate over the buttercream. Chill the prepared roulade well in the refrigerator and dust it with powdered sugar before serving.

Nutrition Information (Per 100g)

  • Calories: 298.62 kcal
  • Fat: 10.05 g
    • Saturated Fat: 4.78 g
  • Carbohydrates: 42.55 g
    • Sugars: 26.25 g
  • Protein: 5.86 g
  • Fiber: 1.95 g