Rolled chestnut cake

Rolled chestnut cake

Portions: 8-10

Cooking time:
10 minutes

Preparation time:
60 minutes



  • 6 eggs
  • 250ml (1 cup) of sugar
  • 190ml (¾ cup) of flour
  • 15ml (2 tablespoons) of cocoa
  • 1.25ml (¼ teaspoon) of salt
  • 10ml (2 teaspoons) of baking powder


  • 400g of salted butter - room temperature
  • 500g (1 can) of chestnut spread
  • 2egg yolks
  • 2oz. (55ml) of dark rum


Cake preparation:

  1. Mix eggs and sugar with hand mixer.
  2. Add dry ingredients with a spatula taking care not to over mix.
  3. Pour mixture into a baking sheet and bake at 400°F for 10 minutes.

Icing preparation:

  1. Combine all icing ingredients in bowl and mix until mixture is thick. Set aside.
  2. Unmold cake and place on a damp cloth, then sprinkle with sugar.
  3. Roll cake using cloth.
  4. Once the cake is completely cooled, unroll it and spread chestnut icing over entire surface, then roll again.
  5. Coat with meringue and brown in oven or replace meringue with vanilla or chocolate ganache.