Chocolate and Chestnut Christmas Roll

Chocolate Roll

• Butter
• 1 cup (250 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/4 cup (50 mL) cocoa powder
• Pinch of salt
• 5 eggs, beaten
• 1 cup (250 mL) granulated sugar
• 1 tsp (5 mL) vanilla extract
• Icing sugar
• Roasted slivered almonds
• Grated chocolate

Chestnut and Chocolate Cream

• 2 cups (500 mL) whipping cream (35%)
• 3 tbsp (45 mL) cocoa powder
• 1/2 cup (125 mL) canned chestnut cream
• 1/2 cup (125 mL) granulated sugar
• 1/4 cup (50 mL) choice of coffee liquor

Chocolate Roll

1. Preheat oven to 375 °F (190 °C). Butter jelly-roll pan and line with wax paper sheet. Set aside. In bowl, mix flour, baking powder, chocolate powder and salt . Set aside. In other bowl, beat eggs and sugar. Gradually beat dry ingredients into egg mixture. Stir in vanilla. Beat thoroughly until smooth.
2. Pour batter into prepared pan and spread evenly (batter should have same thickness all over). Bake in oven for 12 minutes. Remove from oven, gently turn cake out onto large clean cloth towel, sprinkled with icing sugar.
3. Remove wax paper and cut off crisp edges, to facilitate rolling. Starting at narrow end, roll cake with towel. Cool cake for 2 hours at room temperature. Unroll cake and spread evenly with half of the Chestnut and Chocolate Cream. Roll again without towel and place cake on platter. Spread roll all over with remaining Chestnut and Chocolate Cream. Top with roasted almonds and grated chocolate. Sprinkle with icing sugar. Cut roll in three and arrange like a pile of logs

Chestnut and Chocolate Cream

1. In bowl, mix all ingredients. Refrigerate for 2 hours. Whip mixture until thick with icing texture. Refrigerate.