- 3 egg whites
- 130g caster sugar
- 4 egg yolks
- 50g unsalted butter, melted
- 100g plain flour
- 2tsp baking powder
- 50ml dark rum
- 100ml double cream
- 400g cr?me de marrons (sweet chestnut puree or spread)
- 150g dark chocolate, broken
- 50g unsalted butter
- 2 tbsp icing sugar
- Chocolate shavings
- A few marrons glaces, halved
- Icing sugar for dusting
Preheat the oven to 220C/gas mark 7. Cover a baking sheet with silicone paper or a silicone rubber mat. To start the sponge, beat the egg whites until stiff with an electric hand whisk, then gradually add 50g of the sugar.
In a separate bowl, beat the egg yolks with the remaining sugar until the mixture is fluffy and white. Stir in the melted butter. Sift the flour with the baking powder into the egg yolk mixture, then fold all the ingredients together. Mix in a little whipped egg white, then fold in the remainder.
Spread the mixture onto the silicone on the baking sheet with a palette knife. Bake in the preheated oven for 10 minutes, keeping an eye on it as it cooks fast. When out of the oven, cover the sponge with a damp tea-towel to stop it drying out and leave to cool completely.
Make the chestnut cream in a large bowl, using an electric hand whisk, beat the cream to soft peaks, then fold in the cr?me de marrons.
To construct the cake, soak the sponge with the dark rum using a pastry brush. Spread the chestnut cream onto the sponge with a palette knife and gently roll the filled sponge up using the silicone mat. Place on a serving plate with the join facing down and cut the ends at an angle. Save an end to use as a ‘branch’ when glazing.
To make the chocolate glaze, melt the chocolate in a bain-marie, then stir in the butter and sugar. Leave to cool. Using a palette knife, cover the whole log with the glaze. Cover the saved end with glaze and stick on top to mimic a branch. Using a fork, decorate all over for a wood effect. Place chocolate shavings, fans and marron glac?s on top, and dust with icing sugar.