Store finder

Food & drink

Quick recipe Search

Search for a recipe to plan your perfect menu.

Advanced search >

An indulgent rich and creamy post lunch treat.

Preheat the oven to 200°C/400°F/Gas 6. Line a swiss-roll tin (33 x 23cm) with nonstick baking parchment.
Place the egg whites into a clean grease-free bowl and whisk until they become thick and hold their shape. Add the sugar a spoonful at a time and continue whisking until you have a thick glossy meringue that stands in stiff peaks.
Fold in the grated chocolate, then spoon into the lined swiss-roll tin and level with a palette knife. Bake for 8 minutes, turn down the oven to 170°C/325°F/Gas 3 and cook for a further 10 minutes.
Once the meringue is cooked, carefully remove from the oven and turn out onto a clean sheet of baking parchment. Peel away the old parchment from the top of the cooked meringue and discard. Cover loosely with kitchen paper while preparing the filling.
To make the filling, whip the cream until it forms soft peaks. Mash the chestnuts either with a fork or blitz briefly in a food processor. Melt the chocolate over a pan of simmering water until smooth, then stir in the mashed chestnuts and fold in the whipped cream, along with the caster sugar.
Spread this over the meringue to within 2cm of the edge. Using the parchment as a guide, roll up the meringue, enclosing the filling, rolling as tightly as you can without the filling oozing out too much. Carefully transfer to a serving plate.
To decorate, dust with a little icing sugar and cocoa powder. Serve in slices.