Ooooh isn't this a tasty looking post... I was asked to make my own version of this festive favourite inspired by the best taste in Birmingham (not the Balti!) but Cadbury chocolate! My attempt probably isn't up to Paul and Mary's standards but I don't care, as it's very tasty and I've never even attempted to make any form of swiss roll before. This does have chestnuts in, so if you're allergic to nuts, fill it with a chocolate cream icing instead! If you give this a go, let me know!
YOU WILL NEED
For the chocolate sponge:
- 175g caster sugar
- 6 eggs
- 50g plain flour
- 175g Cadbury's chocolate
For the filling:
- 150g chestnut purée
- 150ml double cream
- 50g mascarpone
- 75g cooked chestnuts, roughly chopped
For the icing:
- 100g icing sugar
- 200ml double cream
- 150g Cadbury's chocolate
- Preheat the oven to 180C/350F/Gas mark 4 and line a 23x33cm swiss roll tin with greaseproof paper.
- Melt the chocolate gently in a heat proof bowl over a saucepan of water.
- Separate the eggs and pop the yolks into a separate bowl. Whisk them up with the caster sugar until pale and thick. Stir the flour until combined and then add the melted chocolate.
- Whisk the egg whites until stiff white peaks form - basically until it looks a bit like this. Don't overdo it!
- Combine the two mixtures by spooning the egg white a little at a time and gently folding them together with a metal spoon. Again, don't over mix.
- Once the sponge is fully cooled, loosen it from the baking tray and then in a swift move that you may imitate from GBBO, turn the cake onto a clean tea towel. Peel away the greaseproof paper.
- Spread the filling evenly over the sponge leaving a 2cm(ish) gap around the edges. Then, starting at the longest edge, gently roll up the sponge. If you can't do it, your Mum/Gran probably can! (thanks Mum!)
- For the icing, gently heat the cream in a small pan until it's nearly boiling and then melt the chocolate into the cream (without eating any!) Then, sift the icing sugar and beat this into the mixture until it's smooth. Chill this in the fridge for an hour until it's in a spreadable consistency.
- Spread the icing over the sponge then dust with icing sugar to finish and take some photos with some holly leaves if you're feeling fancy. Enjoy!
*I was provided with a voucher to purchase the ingredients for
this. The original recipe can be found here.