Chestnut & Chocolate Roulade with Cream Cheese Filling

Instructions

Prepare the sponge cake:

1. Preheat the oven to 180°C (350°F).
   
2. Line a 35 × 40 cm baking tin with parchment paper.
3. Separate the egg yolks from the whites.
4. Whisk the egg whites with the lemon juice until stiff peaks form.
5. In a separate bowl, beat the yolks with the sugar and vanilla until pale and creamy. Add the zest and mix briefly.
6. Sift the cake flour and salt together, then add them to the yolk mixture and mix gently until incorporated.
7. Using a spatula, gently fold the meringue into the batter in two or three additions, taking care not to deflate it.
8. Alternatively, if using a powerful mixer, beat the whole eggs with the sugar on high speed until very pale and fluffy. Reduce he speed to low and add the remaining ingredients gradually.
9. Spread the batter evenly in the prepared tin.
   The batter should be no more than 1–2 cm high.
10. Bake for about 20 minutes, until the sponge is set and springs back lightly when touched.
11. While the sponge is still hot, sprinkle its surface generously with icing sugar. Cover with a clean sheet of parchment paper and roll it up gently together with the paper. The icing sugar prevents the sponge from sticking to itself.
12. Leave the sponge rolled until completely cool.
    Once cooled, carefully unroll and remove the paper. If the sponge cracks slightly, do not worry - it will hold together once filled and iced.
    

Prepare the chestnuts:

1. Place the chestnuts in a small saucepan with the leftover orange syrup and simmer gently for 10 minutes.
2. If no syrup is available, make a simple syrup by boiling the sugar, honey, water, and orange juice, then simmer the chestnuts in it for the same amount of time.
3. Drain the chestnuts and allow them to cool.
   Set aside 7 whole chestnuts for decoration.
4. Purée the remaining chestnuts until smooth.
   

Prepare the cream and filling:

1. Whip the heavy cream with the icing sugar and lemon-flavoured vanillin until soft peaks form.
2. Add the cream cheese and whip just until smooth and combined.
3. Spoon a few tablespoons of the cream mixture into the chestnut purée and blend until creamy.
4. Fold half of the remaining cream and cream cheese mixture into the chestnut mixture to create the filling.
5. Reserve the other half for the chocolate ganache.
   

Assemble the roulade:

1. Gently unroll the sponge and spread the chestnut filling evenly over the surface.
2. Roll it up carefully and place it seam-side down on a serving platter.
   

Prepare the ganache and decoration:

1. Melt the couverture chocolate over a bain-marie and allow it to cool slightly.
2. Combine the reserved cream mixture with the melted chocolate and mix until smooth and glossy.
3. Spread the ganache evenly over the roulade.
   

For the decoration:

1. Mix the reserved melted chocolate with the butter and milk until smooth and pipeable.
2. Use it to decorate the roulade as desired.
3. Finish by decorating with the reserved whole chestnuts.

Serving and Storage

1. Chill the chestnut roulade for at least two hours before serving to allow the filling and ganache to set properly.
2. It slices cleanly, revealing a neat spiral of chocolate sponge and chestnut cream.
3. The roulade keeps well in the refrigerator for up to three days and is best served slightly chilled.
4. It pairs beautifully with coffee or a small glass of liqueur.