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sponge |
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Spread into swiss roll tin. Bake in a moderate oven 20 minutes or until base is risen, puffy and springy. Turn onto greaseproof paper dusted with icing sugar |
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6 egg yolks |
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beat yolks until pale yellow, then sugar, then cocoa. Do not overbeat. |
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mix 1 tablespoon of whites into yolk mixture, then gently fold in the rest. |
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140g caster sugar |
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60g cocoa powder |
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6 egg whites |
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beat until soft peaks form. |
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icing sugar |
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filling |
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Spread on chestnut filling, then whole chestnuts. Roll lengthways. Cut off the diagonals of the ends for use as branches. |
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240g tin sweetened chestnut puree |
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combine |
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1 tablespoon double cream |
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4 glace chestnuts |
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roughly chop |
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icing |
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Spread on cream, line with fork. Garnish with chocolate shavings. |
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280ml double cream |
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whip |
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1 tablespoon brandy |
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60g dark chocolate |
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