Method

1. Line a 3 egg swiss roll tin (32 x 23cm, 13 x 9 inches) with baking parchment and lightly oil.

2. Whisk the eggs and sugar until thick and creamy. Fold in the sieved flour and cocoa. Pour into the prepared tin and ease into the corners.

3. Place the tin on the grid shelf on the floor of the Roasting Oven and cook for 7-8 minutes, until risen and firm.

4. Turn the roulade onto a piece of Bake-O-Glide, dredged with icing sugar and score a mark about 2cm (¾ inch) from the long end. Roll the roulade up and leave to cool.

5. For the filling; mash the chestnut purée until smooth and mix in the brandy and icing sugar. Whisk the cream to the soft peak stage and add half to the chestnut mixture.

6. Unroll the cool roulade and spread the chestnut filling over it. Re-roll. Place on a serving dish. Drizzle with the melted chocolate. Place the remaining cream into a piping bag with a star nozzle and pipe down the centre top of the roulade. Refrigerate for 2 hours before serving.

Notes - Melt the chocolate in a piping bag on the AGA, this saves washing up!

Conventional cooking
Cook at 220°C (425°F), fan oven 200°C, Gas Mark 7 for 7-8 minutes, until risen and firm.