100g/4 oz of caster sugar
4 eggs - separated
225 g/8 oz of plain chocolate

filling
275 ml/½ pint double cream
225 g/8 oz of castan nuts puree
4 tablespoons of icing sugar
2 tablespoons of brandy

METHOD

Beat 4 egg yolks with 100g of caster sugar until it develops into a creamy texture. Melt the chocolate in a bowl over a saucepan of boiling water. Carefully pour the chocolate into the sugar and eggs mixture and beat well. Beat the egg whites until firm, then fold into the other ingredients and mix well. Line a baking tin with greaseproof paper and grease with oil before pouring the mixture onto it and bake for 15-20 minutes on180°C. Filling Beat the cream well. Mix the puree into the cream. Mix the sugar into the puree and cream. Finally, add the brandy and mix well. Turn the cake onto a piece of greaseproof paper scattered with a little caster sugar. Pull the greaseproof paper from the bottom of the cake and spread a generous layer of cream over it before rolling it to a swiss roll shape. Decorate the cake to your liking with the cream or melted chocolate.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS