Chestnut Cream Chocolate Roulade
Intro This twist on the classic chocolate roulade finished with Guylian Belgian chocolate is easy to make and can't go wrong.
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.guylian.com.
Cooking tools:
- Oven
- Baking pan
- Aluminum foil
- Mixing bowl
- Hand mixer
- Whisk
- Spatula
- Spoon
- Measuring spoon
- Microwave
- Saucepan
- Plate
Ingredients
- 4 large free-range eggs –separate the yolks and the whites
- 150g good quality dark chocolate (at least 75% cocoa)
- 125g caster sugar
- Butter or margarine for greasing
- 300ml tub of double or whipping cream
- 1 x 250g tin of Crème de Marron (sweet chestnut spread)
- Guylian Sea Shell chocolates to decorate
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