Nibblous | chocolate chestnut roulade
Chocolate-infused roulade with sweet chestnuts and creamy mascarpone filling—delightful layers in a tender cake.
Ingredients
- 50g cocoa powder, sifted
- 6 large eggs, separated
- 150g golden caster sugar
- ½ teaspoon vanilla extract
- icing sugar, for dusting
- 75g vacuum-packed cooked chestnuts
- 1 x 250g tin creme de marrons de l'Ardeche (sweetened chestnut purée), chilled
- 25ml Cognac (or cooking brandy will do)
- 50g mascarpone, chilled
- 25g icing sugar
- 200ml double cream, chilled
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