Tony’s Chocolate Chestnut Roll

Baking this weekend is almost obliged.  The coming Thursday is Tony’s last day, so my last baking that he can enjoy.  What to make?  OK, a chocolate chestnut roulade from Tony Wong.  Hmm, that’s Tony Wong’s roll for Tony Ng.  Sounds good!  Making rolls is never my strength.  I tried this recipe a few years ago.  It cracked.  So, I added milk and olive oil this time.  The roll is soft.  Holes on it are not big.  Hooray!

6 egg yolks
100g sugar, divided into two
40g milk
40g oil
6 egg whites
75g cake flour
35g cacao
1 teaspoon baking powder

Beat the egg yolks and half the sugar till frothy.

Blend in milk and oil.  Mix well.

Whip the egg whites till foamy.  Add the sugar and whip till soft peaks form.

Fold in the sieved flour and cacao.

Fold in the egg white in batches until well combined.

Pour the mixture into two baking trays.

Bake in over at 180C for 10 minutes.


Chestnut filling
250g cream
18g sugar
450g chestnut puree (canned)
15g Rum

Whip the cream and sugar until soft peaks form

Beat the chestnut puree with the rum.

Mix the cream and chestnut puree

Spread the chestnut mixture onto the cake

Roll it up in baking paper

Put in fridge to fix the shape

Trim the edge and serve

Other baking and cooking this weekend:  Rye wholemeal bread for church group sharing and chicken drumstick in red wine and vegetables.


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