-
1
Preheat the oven to 220C (fan 200C)/425F/gas mark 7.
-
2
Cover a baking sheet with silicone paper or a silicone rubber mat.
-
3
To start the sponge, beat the egg whites until stiff with an electric hand whisk, then gradually add 50g (2oz) of the sugar.
-
4
In a separate bowl, beat the egg yolks with the remaining sugar until the mixture is fluffy and white.
-
5
Stir in the melted butter.
-
6
Sift the flour with the baking powder into the egg yolk mixture, then fold all the ingredients together.
-
7
Mix in a little of the whipped egg white, then gently fold in the remainder.
-
8
Spread the mixture on to the silicone on the baking tray with a palette knife, rather like making a Swiss roll.
-
9
Bake in the preheated oven for 10 minutes, but you must keep an eye on it as it cooks fast!
-
10
When out of the oven, cover the sponge with a damp tea-towel to stop it drying out and leave to cool completely.
-
11
To make the chestnut cream, in a large bowl, using an electric hand whisk, beat the cream to soft peaks, then fold in the creme de marrons.
-
12
To construct the cake, firstly soak the sponge with the dark rum, using a pastry brush.
-
13
Spread the chestnut cream on to the sponge with a palette knife then, using the silicone paper or mat, gently roll the filled sponge up nice and tight.
-
14
Place on a serving plate, join down, and cut the ends at an angle.
-
15
Save one of these ends to use as a `branch' when glazing with the chocolate glaze.
-
16
Now make the chocolate glaze.
-
17
Melt the chocolate in a bain-marie stirring occasionally, then add the butter and sugar.
-
18
Leave to cool down.
-
19
Using a palette knife, cover the whole log with the chocolate glaze.
-
20
Cover the saved end with glaze too, and stick it on top to mimic a branch.
-
21
With a fork decorate all over for a wood effect.
-
22
Place a few chocolate shavings and pieces of marrons glaces on top, and dust with icing sugar.
-
23
Bon Noel!
