For a fancy garnish, use a dry, fine-tipped paintbrush to dab a piece of edible gold leaf onto each chestnut. The chocolate roulade can be made 1 day ahead.
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Delicious, but the cake collapsed as I rolled it so it looked like a mess :(
I would like to make this recipe but the recipe for the Chestnut Mousse does not come up. I would love to have the recipe for the mousse.
Please send it to me at firstname.lastname@example.org
HEY THANKS A LOT cocinando en BCN FOR THE INFORMATION ON THE BUTTER, I'M SURE donnakwhite WOULD THANK YOU ALSO IF SHE COMES BACK TO THIS RECIPE. AT ANY RATE I THANK YOU. MARLENE
For the reviewer above, in the recipe published in the Jan 2005 issue calls for "3 tablespoons unsalted butter, melted". It seems that this is missing in the internet recipe.
I made the recipe for a formal dinner and my guest were very impressed with it. They said that "it tasted like store-bought" something that in Spain is high praise, he,he.
As for me, I found it a little time consuming, but the results payed off for the time in the kitchen
The cake ingredient list doesn't even call for butter--"When almost combined, pour melted butter down side of bowl; fold in" --Are recipes tested Before placing on the site???? Not impressed.