Ingredients
3 tablespoon all purpose flour
200 grs. chestnut pure (frozen)
30 grams dark chocolate
5 eggs
1/2 teaspoon baking powder
30 grams of butter
3 tablespoon of sugar or splenda)
3/4 cup whipped cream
40 grams cocoa powder
2 tablespoon of rum
1 pinch of salt
Method
Preheat oven at 190° cButter the baking sheet and cover with parchment paper and butter again.Sift the flour, baking powder and cocoa in a bowl,Separate the whites and the yolks from the eggs.Beat the yolks with the 1 tablespoon of sugar for 3 minutes.Whipp the whites with the pinch of salt.Add the remaining sugar. beat again for 30 seconds.Add the yolks to cocoa mixture and 1/3 of the whipped whites.Repeat added the remaining yolks and the whites.Mix well.
Empty the batter on the baking sheet.Smooth the surface and bake for 5 to 7 minutes.Put the cake over a damp cloth and place in a baking sheet. Peel off carefully greaseproof paper and roll the cake in the towel tightly.Let cool and set aside.
Whip the cream in a very cold bowl.Melt the chocolate in a bain marie.Add the chestnut puree to this mix.Fold the whipped cream.Unroll the cake and roll without the towel.Make a syrup with 5 ml of water and rum.Fill the cake with the chestnut cream and roll. bain with the syrup the roll and wrap in greaseproof paper.Put in fridge until serve.Just before serving remove the paper and cut each end of the cake.Powder with cocoa and serve.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
