5. Remove the cake from the tin and place on greaseproof paper, previously coated then shaken with caster sugar. Trim the hard edges off the cake, then bake the rolled up cake (with paper inside) for an additional 20 minutes.

6. Melt the chocolate with water (15 ml, 1 tbsp) in a bowl placed over water just at boiling point. Mix icing sugar into some softened butter and then add the melted chocolate.

7. Take the cold swiss roll, unroll it and add the chestnut paste, spreading over the complete surface. Remove the paper, roll up again and put on a plate.

8. Attach a slice of the roll to the side of the log with butter cream. Preferably a diagonal slice.

9. Complete the presentation by using a piping bag with star shaped nozzle to run lines of butter cream along the swiss roll log. Finally, sprinkle with icing sugar and decorate with sprigs of holly.
About the Author

(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you christmas recipes and unique gifts for christmas including their online home collectibles, russian gifts, cookies, jewelry.

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