Chocolate Chestnut and Cream Log and Raspberry

Recipe by
Total Time:
1-2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • For Swiss roll biscuit:
  • 3 eggs
  • 3 yolks (reserve the whites in separate bowl)
  • 150 g - sugar
  • 75 g - cake flour sifted
  • For chocolate cream:
  • 30 g - sugar
  • 2 cinnamon sticks (crushed)
  • 1 cup - heavy cream
  • 250 g - bitter sweet chocolate
  • 50 g - unsalted butter

How to Make Chocolate Chestnut and Cream Log and Raspberry

  • In an electric mixing bowl, whisk the eggs and yolks with half of the sugar until fluffy and pale.
  • Whisk the egg whites, adding the sugar gradually, until hard peaks but it is not dry.
  • Fold both mixes together by hand, and carefully incorporate the flour.
  • Line on baking paper, 1 cm thick.
  • Bake at 180 degree C until light brown.
  • Using a small pot on a low heat, caramelize the sugar without water.
  • Add the cinnamon sticks and continue to caramelize until you hear little popping sounds.
  • Add the heavy cream carefully and bring to a boil to dissolve the flavoured sugar.
  • Strain, pour over the chopped chocolate and stir with a rubber spatula.
  • Cool down slightly and add the butter.
  • Refrigerate until it is of a creamy consistency.
  • Remove the baking paper from the Swiss roll biscuit.
  • Using the same paper, lay the biscuit over it.
  • Spread a thin layer of chestnut cream, then a layer of the chocolate cream. Sprinkle fresh raspberry over it and roll the biscuit into a log.
  • Spread the left over chocolate cream over it to cover the log.
  • Decorate with Christmas decorations.