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Cocoa roulade with buttery chestnut cream (flourless): a light dessert with a perfect flavor

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Cocoa roulade with buttery chestnut cream (flourless): a light dessert with a perfect flavor recept

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  • Easy to prepare
  • 10 portions
  • 90 minutes
Jan, 16. 12. 2025

This flourless cocoa roulade is proof that even a simple recipe can be absolutely exceptional. The airy cocoa sponge pairs with a delicate egg-yolk-and-butter cream enriched with chestnut purée, creating a refined combination of flavors. The result is light, creamy and ideal for anyone who loves elegant desserts with the full taste of chocolate and chestnuts.

For 10 portions

Ingredients

For the batter:

For the egg-yolk and butter chestnut cream:

For the glaze:

Preparation procedure

  • Preparation of the batter: Separate the yolks from the whites. Beat the whites with a pinch of salt to soft peaks, gradually adding the sugar in portions. Once the sugar has dissolved, add the yolks one by one. Finally, gently fold in the sifted cocoa and baking powder.
  • Baking: Spread the batter evenly onto a baking sheet about 30 × 40 cm lined with baking paper. Bake in a preheated oven at 170 °C for about 8–10 minutes. After baking, immediately roll the cake using a clean towel and let it cool.
  • Preparation of the cream: In a bowl over a water bath, mix the yolks with the sugar and whisk until the mixture heats to 72–75 °C (about 10 minutes). Be careful not to curdle the eggs. Then transfer to a bowl and whip on high speed for about 15 minutes, until the mixture cools to room temperature and becomes fluffy.
  • Finishing the cream: Gradually beat the softened butter into the cooled mixture, adding it in small portions. Finally add the chestnut purée and whip until smooth.
  • Assembling the roulade: Unroll the cooled cake, spread the chestnut cream evenly over it and roll it up again. Refrigerate for at least 1 hour to allow the cream to set.
  • Chocolate glaze: Melt the chocolate over steam, add the oil and stir until smooth. Pour the glaze over the roulade and chill it for at least 3 hours.
  • Serving: Before serving, slice the roulade. You can garnish with chopped nuts, whipped cream or chocolate shavings.

Total preparation time

90 minutes (including chilling)

Number of servings

approx. 10 servings

Conclusion

Cocoa roulade with buttery chestnut cream is an elegant dessert that will please all lovers of delicate and creamy pastries. The combination of chocolate, butter and chestnut purée creates a perfectly balanced flavor that literally melts on the tongue. It’s great for festive occasions, but also as a sweet reward after Sunday lunch.

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