ScarlettPistachio Chocolate Chestnut Roll
October 18th 2007 13:19
Pistachio Chocolate Chestnut Roll
About Pistachio
Pistachio is a popular snack food and are often used in Indian and Mediterranean cuisines. Pistachio nuts have green kernels with a delicately sweet taste. They have fairly hard shells that split open lengthwise when the fruit is ripe. When the fruit ripens, the shells split open partially. This happens with an audible pop, and legend has it that lovers who stand under a pistachio tree at night and hear the nuts popping open will have good luck.
About Chestnut
Chestnuts are an important food crop in southern Europe, southwestern and eastern Asia, and also in eastern North America before the chestnut blight. In southern Europe in the Middle Ages, whole forest-dwelling communities which had scarce access to wheat flour relied on chestnuts as their main source of carbohydrates.
Another important use of chestnuts is to be ground into flour, which can then be used to prepare bread, cakes and pasta.
Chestnut-based recipes and preparations are making a comeback in Italian cuisine, as part of the trend toward rediscovery of traditional dishes.
To preserve chestnuts to eat through the winter, they must be made perfectly dry after they come out of their green husk; then put into a box or a barrel mixed with, and covered over by, fine and dry sand, three parts of sand to one part of chestnuts. Any maggots in any of the chestnuts will emerge and work up through the sand to get to the air without damaging other chestnuts. Chestnuts to be grown in the spring need to be kept in moist sand and chilled over the winter.
Chestnuts should not be confused with Horse-chestnuts, which are used in the United Kingdom to play a game called conkers. Conkers, or Horse-chestnuts, are poisonous and are obtained from the tree of the same name.
INGREDIENTS
Makes 1 Roll
For the chocolate cake
4 egg yolks
40 gm sugar
4 egg whites
25 gm low-gluten flour, sifted
15 gm cocoa powder, sifted
1 tablespoon vegetable oil
½ teaspoon pure vanilla extract
For the filling
300 gm chestnut puree
50 gm whipping cream
8 chestnuts, cooked and shelled
2 tablespoons crushed pistachio nuts
1. Preheat the oven to 200ºC. Grease and line a Swiss roll baking tin with baking paper.
2. For the chocolate cake. Whip 20 gm of sugar and egg yolks together until creamy white.
3. Beat the egg whites until foamy, add the remaining of sugar, a little at a time, whip until stiff.
4. Fold half of the meringue into the egg yolk mixture.
5. Sift the flour and cocoa powder together. Fold in the sifted dry ingredients gradually.
6. Fold in the remaining meringue.
7. Add in vegetable oil and vanilla extract, whisk quickly.
8. Immediately deposit batter in prepared tin. Level the top of the batter with a plastic scraper.
9. Bake for 10-12 minutes. Transfer to a cooling rack and leave to cool.
10. For the filling. Whip the cream into soft peaks. Set aside
11. Put the cake onto a flat serving plate and spread with chestnut puree on top. Sprinkle with chestnuts and crushed pistachio.
12. Roll up the cake from the end closer to yourself. Wrap in cling film and chill in the refrigerator.
13. To serve, cut into pieces.
**From “Slimming Dessert”, “Professional Baking” and “Wikipedia, the free encyclopedia”**
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Comment by Tracy
Movies and Life
Comment by What's Your Story?
What's Your Story?
Big Day Plunge
Comment by Scarlett
Dessert
This is one seriously yummy recipe and I urge you both to try it when you have time.
Comment by Tracy
Movies and Life
I don't often cook cakes from scratch but maybe it's time to start? And of course I would need to sample them before I share them.....