- Prep time 40 minutes
- Total time 2 hours
- Portion size 12 servings
Chestnut Cream Icing:
Preheat oven to 425°F. Line greased 17x11-inch baking sheet with parchment paper, leaving 2-inch overhang on edges. Set aside.
In large bowl, using electric mixer, beat egg yolks, sugar, vanilla and salt for 12 minutes. In separate bowl, beat egg whites until stiff peaks form; fold half of the egg whites into egg yolk mixture. Gradually fold in flour and cocoa powder (if using). Fold in remaining egg whites.
Pour batter onto prepared baking sheet; bake in centre of oven until centre of cake springs back when lightly touched, about 8 minutes. Transfer cake onto flour-dusted tea towel. Carefully peel off parchment paper; starting at short side, roll up cake in tea towel. Let cool on rack.
Chestnut Cream Icing
Meanwhile, in bowl, beat butter until smooth; gradually beat in icing sugar. Increase speed to high; beat for 3 minutes. Slowly beat in eggs, chestnut cream, cocoa powder and rum (if using). Unroll cake and remove tea towel. Spread two-thirds of the icing over cake; gently roll up cake and refrigerate.
Meanwhile, in heatproof bowl set over saucepan of barely simmering water, melt two-thirds of the chocolate chips. Remove from heat; stir in remaining chocolate chips. Using spatula, spread chocolate in thin layer onto baking sheet lined with parchment paper. Refrigerate until set.
Spread remaining icing over cake. Break chocolate chip sheet into pieces; garnish cake with chocolate pieces.
Test Kitchen Tip: Made from high-quality hard red spring wheat and soft wheat, Robin Hood® All Purpose Flour is an ideal flour for any baking or cooking recipes.
Nutritional facts PER SERVING: about
- Calories 530
- Total fat 31 g
- Saturated fat 19 g
- Cholesterol 53 mg
- Sodium 140 mg
- Total carbohydrate 60 g
- Fibre 2 g
- Sugars 53 g
- Protein 4 g