pom pom purin swiss roll with chocolate chestnut filling ∪･ω･∪

Ingredients

Swiss roll recipe and directions can be found here

Filling (recipe adapted from Easy bakes.. cakes & puds by Good Housekeeping Institute)

62.5g dark chocolate, broken into pieces
142ml carton double cream
112.5g unsweetened chestnut puree
100ml tub full fat creme fraiche
25g icing sugar

Directions (for filling)

– melt chocolate in heatproof bowl set over a pan of gently simmering water, making sure the base doesn’t touch the water
– in a separate bowl, lightly whip the cream with an electric hand whisk, then set aside. Use the electric whisk – there’s no need to wash it – to beat the chestnut puree into the melted chocolate until smooth and quite thick
– whisk in the creme fraiche and icing sugar. Beat 1 tbsp of whipped cream into the chocolate mixture to loosen it and then use a metal spoon to fold in half the remainder
– spread filling over cake, and spread remaining cream on top. Roll cake up with the help of baking parchment