Corn, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
- 175g dairy free chocolate
- 6 eggs, separated
- 175g caster sugar
- 200g chestnut puree
- 150g dairy free chocolate, melted
- 1 jar cherry compote or jam
- Icing sugar and sprinkles to decorate
- Heat the oven to 180°C / 160°C fan / Gas 4.
- Grease and line a 33cm x 23cm swiss roll tin.
- Melt the chocolate gently in the microwave or in a bowl over (not touching) a saucepan of simmering water.
- In a clean bowl, whisk the egg whites until they form peaks.
- Beat the sugar and egg yolks until smooth and then stir in the cooled melted chocolate.
- Stir 4 spoons of the whisked egg whites into the chocolate to loosen it.
- Gently fold the rest of the egg whites into the chocolate with a metal spoon.
- Once completely mixed, pour the batter into the tin and cook for 20 minutes.
- Once cooked, remove the tin from the oven and leave to cool for a few minutes.
- Then place a damp tea towel over the tin, followed by a board and turn out.
- Use the tea towel to gently roll up starting from one of the long edges.
- Remove the tea towel and leave to cool while you make the filling.
- Beat the chestnut puree until smooth, you could add a splash of dairy free milk to get it really smooth.
- Stir the melted chocolate into the puree.
- Move the roll to a serving plate and gently unroll.
- Spread the jar of cherry compote evenly, leaving a 2cm border round the edges and at least 3cm along the long edge opposite the one you will roll.
- Blob the chestnut mixture over the compote and then spread as well as you can (I used a fork for this).
- Roll up the cake and adjust so the seam is underneath.
- Cut the edges to neaten and dust with icing sugar and sprinkles.
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