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1
Line a baking sheet with parchment paper.
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2
Bring the eggs to room temperature.
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3
Sift the ingredients together.
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4
Preheat an oven to 180C.
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5
Break eggs in a bowl, and add all of the sugar.
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6
Beat until small bubbles form and the eggs are completely beaten.
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7
Now touch the eggs with your finger and if they feel cold, microwave at 10 second intervals until warm to the touch (they should be a little warmer than body temperature).
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8
Be sure to mix after every 10 seconds in the microwave.
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9
Beat with a hand mixer on high speed until light-colored and thick, then on low speed until smooth.
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10
Add the sifted ingredients in 4-5 batches, folding in with a rubber spatula.
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11
Keep mixing this way until the batter looks shiny and is well-mixed.
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12
Put milk and butter in a separate bowl and microwave.
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13
Add a small amount of the batter and mix.
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14
Add all of the mixture from Step 7 into the bowl of batter and mix.
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15
The finished batter will be shiny and will drizzle into the bowl when you lift the spatula.
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16
In order to get rid of the larger bubbles, pour the dough from a high angle onto the cookie sheet.
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17
Spread it out with a card and smack the bottom of the pan 2~3 times to get rid of the air bubbles.
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18
Bake in an oven at 180C for 12 minutes.
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19
Flip it over after 6 minutes in and bake.
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20
As soon as it's done baking, remove the cake from the baking sheet.
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21
Cover the surface tightly with plastic wrap to prevent drying and let it cool.
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22
Whip the heavy cream, sugar and rum lightly.
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23
Keep 100 g for adding with chocolate.
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24
When the cake has cooled, remove the baking side with a knife or a palette gently and place on a new paper.
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25
Whip Step 12's cream harder and spread it over the cake.
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26
Sprinkle with the chopped chestnuts.
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27
Roll it up slowly and gently.
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28
After the cake is rolled up, wrap tightly in plastic wrap.
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29
Place in the refrigerator, seam side down, and chill thoroughly.
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30
Put the chocolate into a bowl.
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31
Microwave or use a double boiler to dissolve it.
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32
Add Step 12's cream (100 g) and mix it in.
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33
Whip Step 16's cream until thick.
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34
Put the cream in an icing bag and squeeze the cream.
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35
Let it cool completely in fridge.
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36
Once it is properly cooled, sprinkle with cocoa powder and decorate as you like.
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37
It's done.
