Weekend Inspiration for Chestnut Roll with Almonds and Dark Chocolate

Ingredients:
For the sponge cake:
• 6 eggs
• 100 g sugar
• 50 g almond flour
• 20 g cocoa powder
For the chestnut filling:
• 500 g chestnut purée
• 100 g butter
• 50 g powdered sugar
• 2 tbsp rum
For the chocolate glaze:
• 150 g dark chocolate
• 120 ml whipping cream

Preparation:
Separate the egg yolks from the whites and beat the whites until stiff peaks form. Whisk the yolks with the sugar until fluffy, add the almond flour and cocoa powder, then gently fold in the beaten egg whites. Spread the mixture evenly onto a baking tray lined with parchment paper and bake at 180°C for 12–15 minutes. Roll the warm sponge cake in a slightly damp kitchen towel and leave to cool. For the filling, beat the softened butter with the powdered sugar, add the chestnut purée and rum, and mix until smooth. Carefully unroll the cooled sponge cake, spread the filling evenly and roll it up again. Heat the cream until just below boiling, pour it over the chopped chocolate and stir until smooth. Pour the chocolate glaze over the roll and refrigerate for several hours until set. Decorate with chestnut pieces or sliced almonds, if desired.
Enjoy!