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3 eggs
100 g/4 oz caster (superfine) sugar
100 g/4 oz/1 cup plain (all-purpose) flour
30 ml/2 tbsp brandy
Caster (superfine) sugar for sprinkling
For the filling and decoration:
300 ml double (heavy) cream
15 ml/1 tbsp caster (superfine) sugar
250 g/9 oz/1 large can chestnut puree
175 g/6 oz plain (semi-sweet) chocolate
15 g/1 tbsp butter or margarine
30 ml/2 tbsp brandy |
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Method:
Whisk together the eggs and sugar until
until pale and thick. Gently fold in the flour and brandy with a metal
spoon. Spoon into a greased and lined 30 x 20 cm/12 x 8 in Swiss roll
tin (jelly roll pan) and bake in a preheated oven at 220°C/425°F/gas
mark 7 for 12 minutes. Place a clean tea towel (dish cloth) on the
work surface, cover with a sheet of grease-proof (waxed) paper and
sprinkle with caster sugar. Invert the cake on to the paper. Remove
the lining paper, trim the edges and run a knife about 2.5 cm/1 in in
from the short edge, cutting half-way through the cake. Roll up the
cake from the cut edge. Leave to cool.
To make the filling, whip the cream and sugar until stiff. Sieve
(strain) the chestnut puree, then beat until smooth. Fold half the
cream into the chestnut puree. Unroll the cake and spread the chestnut
puree over the surface, then roll up the cake again. Melt the
chocolate with the butter or margarine and brandy in a heatproof bowl
set over a pan of gently simmering water. Spread over the cake and
mark into patterns with a fork.
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