I found a yummy and low in calories recipe for gluten intolerant people (",) The flavours of chocolate and chestnut work so well together in this moreish pudding/cake.
Serves 8
Preparation time: 15 Minutes
Cooking time: 20 Minutes
What you will need:
6eggs, separated
125g caster sugar
2 tablespoons cocoa powder
icing sugar for dusting
For the filling:
150ml carton whipping cream, whipped
100g chestnut puree or sweetened chestnut spread
Now for the making:
Grease and line a 29 x 18cm swiss roll tin. Place the egg whites in a large bowl and whisk until they form soft peaks. Place the egg yolks and sugar in a separate bowl and whisk together until thick and pale. fold in the cocoa powder and the egg whites, then tip into the prepared tin.
Place in a preheated oven, 180'C for 20 minutes, then remove from the oven and cool in the tin. Tip out on to a piece of greaseproof paper that has been dusted with icing sugar.
Place the cream in a large clean bowl and whisk until it forms soft peaks. Fold the chestnut puree or sweetened chestnut spread into the cream, then smooth the mixture over the roulade.
Using the greaseproof paper to help you, carefully roll up the roulade from one short end and lift it gently on to its serving dish. ( Done worry if it cracks: it wont detract from its appearance or taste) Dust with extra icing sugar. Chill until needed and eat on the day it is made.
Nutritional Information:
215 Kcals, 6g Protein, 21g Carbs, 12g Fat, 3g Saturated fat, 1g Fibre
That looks too amazing!!!! I could do with one right now (",)
No comments:
Post a Comment