- 1 orange
- 3 eggs, separated
- 125g/41/2oz caster sugar
- 200g/7oz unsweetened chestnut puree
- 55g/2oz cocoa powder, sifted
- For the filling:
- 300ml/1/2pint double cream
- 2 tsp cocoa powder, sifted
- 25g/1oz icing sugar, plus extra to dust
- pinch of ground cardamom
- Preheat oven to 200C/400F/Gas 6. Line a Swiss roll tin with baking parchment paper then grease well. Finely grate the zest of the orange and reserve. Cut the pith off the orange, remove the orange segments and reserve.
- Whisk the egg yolks and 115g/4oz caster sugar together in a bowl until thick and creamy - when you lift up the whisk, the mixture should leave a trail on the surface. Beat the chestnut puree until smooth, then add to the egg yolk mixture and fold in.
- In a separate bowl, whisk the egg whites until they make soft peaks and just begin to go grainy and ‘break’. Add 15g/1/2oz caster sugar and continue whisking until firm.
- Add the grated orange zest, cocoa powder and whisked egg whites to the egg yolk mixture and fold in until smooth and blended. Pour mixture into the prepared Swiss roll tin and bake for about 8-10 minutes, or until set - the sponge should be fairly soft, so take care not to overcook. Remove the roulade still on the paper, from the tin and cool on a rack.
- To make the filling, whisk together the double cream and 2 tsp cocoa powder until thick - do not overwhip. Chop the orange segments into small pieces and fold into the chocolate cream with the icing sugar and ground cardamom.
- Carefully turn the roulade out onto a clean tea towel, peel off the parchment paper and spread the orange chocolate cream over the surface. Use the tea towel to carefully roll up the roulade then place on a serving dish and dust with icing sugar. Serve with hot chocolate sauce and a glass of brandy.