Chocolate, Cherry and Chestnut Roulade Recipe
This beautiful Christmas dessert uses the classic combination of chocolate and cherry but with a festive twist of a light chestnut cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Blender
- Piping bag
- Sifter
- Baking pan
- Oven
- Stove
- Microwave
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Parchment paper
- Kitchen towel
- Serving platter
- Refrigerator
Ingredients
- sunflower oil for the tin
- 175g 70% dark chocolate (we used Lindt cooking chocolate) broken into squares
- 6 eggs
- 175g golden caster sugar
- 2 tbsp cocoa powder
- icing sugar for dusting
- 400g black cherries (fresh or frozen) pitted and chopped
- 125g golden caster sugar
- 1 1⁄2 tbsp cornflour
- 1 lemon juiced
- 1 tsp vanilla bean paste
- 40g golden caster sugar
- 1-2 tbsp amaretto (optional)
- 200ml double cream
- 100g chestnut purée (we used Merchant Gourmet)
- 8 maraschino cherries
- 8 marron glacé chopped
- 50g dark chocolate chilled
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