- Prep time 1 hour
- Total time 3 hours
- Portion size 10 servings
Ingredients
Chocolate Génoise:
Chestnut Cream:
Assembly:
Method
Chocolate Génoise
Preheat oven to 350°F. Line 15- x 10-inch jelly roll pan with parchment paper, leaving 1-inch overhang on all sides; lightly grease parchment paper; set aside.
In bowl, whisk together flour, cocoa powder, baking powder, espresso and salt; set aside.
In large bowl, using electric mixer on high speed, beat eggs with sugar until mixture has tripled in volume, about 5 minutes. Beat in vanilla and butter. Fold in flour mixture until smooth, about 2 minutes. Spread in even layer over reserved jelly roll pan (layer will be thin). Bake until cake springs back when lightly touched, 10 to 12 minutes. Transfer to flat surface. Starting with short side, carefully roll up cake with parchment paper (cake will be hot). Place on rack; let cool completely.
Chestnut Cream
In bowl, using electric mixer on low speed, beat butter, icing sugar, egg white, chestnut cream and vanilla, and amaretto, if using, for 2 minutes. On high speed, beat for 2 minutes.
Assembly
Gently unroll cake and parchment paper. Spread Chestnut Cream over Chocolate Génoise, leaving 3/4-inch border on all sides. Roll up cake slowly and carefully, removing parchment paper as you go. Wrap cake in plastic wrap; refrigerate for at least 1 hour.
Unwrap cake and place on serving plate. If desired, using offset palette knife, spread thin layer of Chocolate Ganache over cake. Sprinkle with icing sugar; garnish with chocolate shavings. (Make- ahead: Can be wrapped in plastic wrap and refrigerated for up to 2 days or frozen for up to 1 month.)
Chocolate Ganache
Heat 1/3 cup 35% whipping cream in microwave until steaming, but not boiling, about 1 minute. While whipping cream heats, place 3/4 cup semisweet chocolate chips in large bowl. Pour hot whipping cream over chocolate chips; let stand for 3 minutes. Gently whisk until chocolate has melted and ganache is very smooth; let cool for 3 minutes. Makes about 1 cup.
Test Kitchen Tip
Since the Chestnut Cream contains raw eggs, it should not be eaten by pregnant women, young children or immunocompromised people. To make a version that’s safe for them to enjoy, replace the raw egg white with 2 tbsp pasteurized liquid egg whites.
Nutritional facts Per serving: about
- Calories 335
- Total fat 12 g
- Saturated fat 7 g
- Cholesterol 50 mg
- Sodium 165 mg
- Potassium 125 mg
- Total carbohydrate 52 g
- Fibre 1 g
- Sugars 43 g
- Protein 5 g
- Iron 2.1 mg
