So I made a similar cake last year, a Black Forest roulade - click here to see how poor my photography was only a year go - but I feel like this is great little recipe to make at Christmas and you have just enough time to gather the ingredients to throw it together for Christmas Day. It's delicious,very adaptable and a great alternative for those that don't like Christmas pud. Nick doesn't care for it and Matilda is a bit young so rather than eat one alone I usually make a Yule log or even just an apple crumble. Nick will never turn down an apple crumble.
When we went to Paris in October I raided the supermarkets for all manner of random foods. I picked up a jar of vanilla chestnut purée, knowing it would at least go into a cake...I didn't feel ready to spread it on my toast so I let it sit there in the cupboard waiting for the right time.
Of course Christmas is the right time for chestnut purée! I know you can find it in Waitrose but if you fancy making your own there's a great recipe on Martha Stewart. This year will be my first attempt roasting potatoes with goose fat so I'm taking shortcuts everywhere else to make sure I do these taters justice.
I made such minor adjustments to recipe, more that I took the frosting recipe from nigella's chocolate fudge cake and used it with this because it's such a nice frosting. I just changed the filling to chestnut purée and whipped cream. Very basic changes but delicious nonetheless. I just wanted to share this with you before the big guy in red arrives and wish you all a very merry Christmas. The fact that you read this blog means a lot and I hope you have a lovely day on Thursday wherever you may be.
M E R R Y C H R I S T M A S !
sifting is so important, please don't skip it or you'll have lumps of cocoa powder/icing suga
if you fancy, swirl the chestnut purée into the whipped cream to make it one filling
filling options are endless really: nutella, jam, fruit, nuts etc etc
Chestnut Bûche de Noël
(Recipe adapted very slightly from Nigella)
for the cake:
6 large eggs, separated
150g caster sugar
50g cocoa powder
for the frosting:
175g dark chocolate, chopped
250g unsalted butter, softened
275g icing sugar, sifted
300ml double cream
- Grease and line a 20x30cm swiss roll tin and set aside. Preheat the oven to 180 C/350 F/Gas Mark 4.
- Separate the egg whites into a large clean, dry bowl and beat with an electric whisk (or in your stand mixer) until soft peaks form. Add 50g of the caster sugar whilst still whiskisn't and continue until you reach firm peaks.
- In a medium bowl, whisk the egg yolks and the remaining 100g caster sugar until thick and pale. Sift in the cocoa powder and fold into the egg yolks.
- Loosen the chocolate mixture with a a few big spoonfuls of egg white before adding all of the egg white in and folding. Carry on gently folding the mixture until all of the egg white has gone.
- Carefully tip into the swiss roll tin and spread with a palette knife. Bake for 20 minutes. Remove from the oven and allow to cool for 10-15 minutes before turning out onto a clean sheet of greaseproof paper. Lightly score a line about an inch in from the end you are going to start rolling from, this will make it easier to get a tight roll.
- Whip your cream until soft peaks form (again with those soft peaks!). You want it thick enough to spread without it running everywhere.
- Spread the chestnut puree over the swiss roll and top with the whipped cream.
- With the scored end closest to you, use the greaseproof paper underneath to start rolling away from you. Keep rolling until you reach the end and carefully transfer to your plate.
- For the frosting, carefully melt the chopped chocolate in the microwave or a double boiler. Leave to cool for a minute. Beat the butter until pale then add the sifted icing sugar and beat until fluffy. Add the melted chocolate and mix in completely. Spread all over the swiss roll, smooth with a palette knife and add a wood effect using a fork.
- Dust with lots of icing sugar and decorate with evergreens and berries.