1. Beat 4 of the egg yolks with 150g sugar until you get a smooth mixture








 
 




 









 

 






 
 


2. Melt 50g of the butter and add to the mixture along with the vanilla sugar

3. Beat the egg whites until stiff and then add to the mixture with a pinch of salt

4. Pour the mixture into a rectangular baking tin lined with lightly buttered grease proof paper

5. Cook in a pre-heated oven (220 degrees) for 10 minutes

6. Remove from the oven and place on a clean tea towel carefully removing the sponge from the baking tray and removing the grease proof paper slowly

7. Form a roll with the sponge and once it has cooled sufficiently place in the fridge for an hour

8. Prepare the filling using 1 egg yolk, 50g of butter, the chestnut puré, the rum (or brandy), the cocoa powder and the rest of the sugar - mix everything together until it forms a smooth paste

9. Remove the sponge from the fridge and unfold carefully then smooth over the paste and form into a roll again before placing in the fridge for a further hour

10. Slowly melt the chocolate in a bowl suspended over simmering water in a pan (make sure the bowl isn´t touching the water) then once it has cooled a little remove the roll from the fridgerr and pour the chocolate over the roll - return to the fridge for at least an hour before serving

 

Tips:

You can make vanilla sugar by placing a vanilla pod in a jar with sugar and leaving it for 24 hours (or longer) alternatively you could use sugar with a couple of drops of vanilla essence.