Chocolate Chestnut Roulade - butter

Method

• Preheat the oven to 160C. Then butter and line a 20 x 30cm Swiss roll tin with greaseproof paper.
• Combine the sugar, cocoa powder and chestnut flour together, whisking till well-mixed. Then whisk the egg yolks and sugar mixture together until thick. Fold in the chestnut puree.
• Whisk the egg whites into stiff peaks, then fold into the chestnut mixture. Pour in the greased tin and bake in the centre of the oven for 40 minutes. When ready, cool for five minutes and cover with a damp tea towel and leave to rest for an hour. This should soften the top crust and make it easier to roll, preventing cracks. She says, hers with cracks reminiscent of earthquake scars.
• Make your cream. Add the Disaronno to the double cream and whisk till thick and spreadable. Then tear a large piece of greaseproof paper, large enough to hold the swiss roll and with an extra couple of centimetres on either side.
• Sprinkle the greaseproof paper generously with icing sugar. Turn the roulade out onto the paper, spread the cream to cover the entire surface. To roll, fold the longest sides in, using the greaseproof paper to help.
• Don't worry if it cracks - mine did and still brought in a crowd (though in that case, its best served to family and friends and no to Chef Marco Pierre White!).
• Dust with more icing sugar if you like and garnish with toasted flaked almonds.Note that roulade can be made several hours ahead - just refrigerate, covered with foil till ready to serve. Keeps for a couple of days.