Ingredients

• 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.