Big day yesterday! We had friends over for a small presentation of our last trip to Cuba. Great place btw! It's a must see ;). We prepared a projector to show photos, had some rum and cigars, and ofc it wouldn't be a party at my place without food on the table ;). My friends are already used to it, always come hungry :D.
So among else (which I will soon post) we decided to use some of our frozen goods. Winter is almost over, which means chestnut season as well. With 3 packages of chestnut puree in the fridge, it was just the time to use it :).
One could ask - what does chestnut have to do with Cuba? Well, nothing to be honest :D. But hey, I had it, so why not use it :).
Well then, let's get started!
PS. Thank you Neno for the great pictures! One wishes to always have such a great photographer and camera around (^.^)
Total time: 40' (15' batter, 15' baking, 10' rolling)
Calories: fairly enough :)
Baking: 220°C, 15'
- 4 eggs
- 1 tbs plain flour, finely grounded
- 40 gr cocoa powder
- 40 gr light muscovado sugar
- pinch of salt
- 100 gr dark chocolate (>64%)
- 300 gr chestnut puree
- 1 tbs heavy cream (over 20% fat)
- 1 tbs cocoa butter
- 2 ts light muscovado sugar
- 3 tbs white rum
I used 1tbs of cocoa powder and 3 tbs of Mayan chocolate.
So, let's get started!
First of all make sure the oven is close to 220°C before starting. It will take you 10' to prepare the butter, and you cannot waste time waiting for the oven to heat.
- Sift the flour with the cocoa powder in a separate bowl. Then divide the egg yolks in one bowl, from the egg whites. Prepare a baking tray with baking paper.
- Start mixing the yolks with the sugar, until you get a soft and thick light colored cream.
- Add the flour mix and continue for another 2-3'.
- Put the egg whites in a separate bowl. Add a pinch of salt to help you thicken them. Make sure you use clean accessories, since even the smallest dirt won't allow the whites to thicken.
- Add 1/3 of the whites to the previous mixture using a spoon. Take as much as you can, disturbing the whites as less as you can. With a wooden spatula start circular, slow, equal movements from bottom up. Slowly blend it together.
- Repeat the procedure with the remaining thirds.
- Pour the batter in the baking tray and spread evenly with as light movements as possible. The less you touch the batter the better.
- Bake for 15' on 220°C. Cream:
- While the cake is baking you can prepare the cream. Melt the chocolate with the cocoa butter, cream and sugar in a pan. Add the mixture to the puree with rum and mix together until you get a colorful cream.
- When the batter is ready, place it still hot on a wet towel, upside down. Remove the backing paper and cover it completely with the towel. Let it moisture for 3 minutes.
- Remove the towel and start spreading the cream. If the cream is too thick, crumble it first over the batter and then use your fingers to press it evenly.
- Start rolling as shown in the pictures. Slowly start with one end. Fold it over and press firmly on the whole lentgh. Be careful not to overdo it, or you might break the roll.
- Repeat the procedure until it's completely rolled.
- Wrap it once again in the same towel (which should be still a bit wet), then in the used baking paper. This will allow the moistrue to stay in the roll.
- Cool it in the fridge for at least one hour.
Ta daaa!!!! Decorate with melted chocolate, whipped cream or none :)
- If the cream is too thick for you, you can use less puree and more cream. That will make it more creamy. This one is a bit solid.
- If the batter seems too dry once out of the oven, try to slowly wet it with a miture of milk and white rum. But don't overdoit orelse it will cramble once rolling.
- Since this cake is a bit dry to eat, make sure you cut it thin and always serve some beverage next to it. ;)
- In case you don't have cocoa buter, you can always use regular one.