Christmas chocolate log with chestnuts and cream

This is a super seasonal recipe thanks to the chestnuts! A really tasty, fluffy and airy dessert which can be served not only during the Holiday period but anytime and at any occasion! Just keep in mind not to dust with the cocoa in advance but only just before you need to serve. Otherwise the cocoa will get wet and sticky in the fridge

Recipe of Stelios Parliaros,

a prominent Head Confectioner
"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)

Ingredients (for 12 people):

4 eggs
110gr. of granulated sugar
65gr. of cornflour (corn starch)
35gr. of unsweetened cocoa powder
1/2 tsp of baking soda
20gr. of all-purpose flour
50gr. of butter, melted
250ml of crème fraîche (35% fat), beaten in the mixer to become a whipped cream
280gr. of chestnut cream, from a jar (or homemade)
plenty of cocoa to dust
a few cooked chestnuts or marrons glacé to garnish

Method:
Put the cornflour, the cocoa, the flour and the baking soda in a fine sieve and thoroughly sift into a bowl.

In the bowl of a standing mixer beat the eggs with the sugar with the whisk until they become fluffy and pale in colour. Stop the beating, add the sifted ingredients and gently mix with a spatula. Then add the melted butter and stir.

Preheat the oven to 180°C.

Spread the mixture on a rectangular piece of baking paper of 30 X 40cm and carefully place it inside an oven pan with sides because the mixture is somewhat fluid.

Put in the oven and bake for 10-12 minutes, depending on how strong the oven is. Take the pan out of the oven and allow to the sponge to cool completely before you carefully loosen the cake off the paper but leaving it on it.

Spread evenly the chestnut cream on the surface of the sponge cake with a spatula and on top spread the whipped cream. With the baking paper as a guide carefully fold the sponge and start rolling up to a roll.

Transfer to the fridge and leave to chill and firm for at least 2-3 hours.

Just before serving, dust with plenty of cocoa powder, garnish with the marron glacé and cut into slices.