ASDA part of the Wal-Mart family

• 150g Asda Extra Special Belgian Dark Chocolate
• 4 large eggs, separated
• 125g caster sugar, plus extra for dusting
• 1tbsp cocoa powder, plus extra for dusting
• 6tbsp chestnut purée
• 2tbsp icing sugar, plus extra for dusting
• 284ml whipping cream

1 Preheat the oven to 180C/Gas 4. Grease and line a 30 x 22cm swiss roll tin with parchment paper, so that the paper stands 4cm above the tin edge.

2 Melt chocolate in a heatproof bowl over hot water. Set aside to cool. Whisk the egg yolks and caster sugar in a bowl until pale and thick. Stir in chocolate.

3 In a separate bowl, whisk the egg whites until stiff. Fold into the chocolate mixture with the cocoa, pour into tin and bake for 20 minutes, until springy to touch.

4 Dust a large sheet of greaseproof paper with caster sugar and turn the roulade out on to it. Peel away the paper, cover with a damp tea towel and leave roulade to cool.

5 To make the filling, mix the chestnut purée with the icing sugar and spread over the roulade. Whip the cream to soft peaks and spread it over the purée. Roll up the roulade from one of the short ends. Dust with the icing sugar and cocoa powder before serving.