Chocolate roulade with chestnut and morello cherry cream
Step-by-step method for making Chocolate roulade with chestnut and morello cherry cream yourself.
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Cooking tools:
- Swiss roll tin
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Parchment paper
- Kitchen towel
- Offset spatula
- Spoon
- Plate
- Cutting board
Ingredients
- 150g dark chocolate (70% cocoa solids)
- 5 large eggs, separated
- 150g caster sugar
- a sprinkle of cocoa powder, for dusting
- 200ml double cream
- 2 tbsp sweetened chestnut purée
- 1 x 400g jar morello cherry compote, drained
- about 6 cherries
- 1 sheet of edible gold leaf
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