Availability: In stock
Serves 6, comfortably
For the filling and topping
For the Decoration
Line a 3 egg swiss roll tin (32 x 23cm, 13 x 9 inches) with baking parchment and lightly oil. Whisk the eggs and sugar until thick and creamy. Fold in the sieved flour and cocoa. Pour into the prepared tin and ease into the corners.
2,3,4 and 5 oven AGA: Place thetin on the grid shelf on the floor of the Roasting Oven and cook for 7-8 minutes, until risen and firm.
Conventional cooking: cook at 220oC (425oF), fan oven 200oC, gas mark 7 for 7-8 minutes, until risen and firm.
Turn the roulade onto a piece of Bake-O-Glide, dredged with icing sugar and score a mark about 2cm (0.75 inch) from the long end. Roll the roulade up and leave to cool. For the filling; mash the chestnute puree until smooth and mix in the brandy and icing sugar. Whisk the cream to the soft peak stage and add half to the chestnut mixture. Unroll the cool roulade and spread the chestnut filling over it. Re-roll. Place on a serving dish. Drizzle with the melted chocolate.
Place the remaining cream into a piping bag with star nozzle and pipe down the centre top of the roulade. Refridgerate for 2 hours before serving.
Dawn's tip: melt the chocolate in a piping bag on the AGA, this saves washing up!
For deliveries to the UK and Northern Ireland: For orders up to £50 there will be a delivery charge of £4.95. Delivery is free for orders of £50 and over.
AGA Hot Taps are delivered free of charge to UK Mainland addresses only.
For all orders to the Channel Islands there will be a charge of £9.95.
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