Chestnut roulade

A few hours ahead, make your chestnut cream with 30 cl of water, 100 g of sugar and 350 g of chestnuts.

Let it cool well.

Preheat the oven to 180 °C.

Make the sponge: separate the egg whites and yolks.

Whisk the yolks well with the sugar, tip in the flour all at once and carry on beating.

Whisk the whites to stiff peaks and fold them gently into the previous mixture.

Spread the mixture in a rectangular tin lined with buttered baking paper.

 Bake for 10 minutes.

Meanwhile, melt the chocolate for 4 minutes in the microwave at 450 W. When it comes out, stir it with a spoon for a smooth, even mix.

Two or three minutes before the sponge is done, soak a clean tea towel in cold water. Wring it out and spread it on your work surface.

When the sponge is cooked, turn it out onto the tea towel and roll it up on itself with the towel. Remove the towel, making sure the sponge stays slightly rolled.

Spread a layer of chestnut cream over the sponge.

Roll the sponge up tightly.

Coat it with chocolate.

Wait until the next day to eat it ^^.