[usr 2]
Chocolate Swirl Cookie:
Prepare 2 sheets of parchment paper to the dimensions of the oven sheet. Butter them. Put one on the sheet.
Separate the egg whites from the yolks. Work the yolks with the sugar for a long time so that the mixture whitens.
Add the flour, baking powder, then the melted chocolate and butter together over very low heat. Beat the egg whites until stiff. Mix them lightly. The dough should remain firm enough not to leak during baking. Pour it on the sheet covered with buttered paper, in the center. Spread up to 3 or 4 cm from the edges.
Cook quickly, watching the cooking, the cake should neither burn nor dry out.
As soon as it is cooked, remove from the oven. Cover with the second sheet of paper, the buttered side on the cake. Immediately roll paper and biscuit together. leave to cool.
When the cake is completely cool, carefully unmold it and remove the papers. It is a little more fragile than an ordinary roll, but can be handled without too much difficulty.
Chestnut Cream:
Work the butter in a warm terrine, so as to make it creamy. Add the chestnut cream. Flavor with kirsch. Mix well.
Cake assembly:
Spread about half of the cream on the unrolled biscuit. Reform it carefully. The rest of the cream is spread over the cake, smoothing well with a spatula. Refrigerate for several hours to firm up the cake. At this point, with a very sharp knife, cut the two ends at an angle.
Decoration:
For a simple and quick presentation, coarsely grate the chocolate using a paring knife, applying fairly strong pressure to the knife. Spread these small shavings over the entire surface of the cake and put it on the dish.
For a more polished presentation, prepare real "shavings" of chocolate:melt the chocolate in a bain-marie (you can add a knob of butter), and pour the batter obtained on a marble, or more simply a baking sheet. Leave to cool completely. Using a knife blade dipped in hot water and wiped dry, scrape the surface, exactly as you do shells of butter. Carefully place these chocolate rolls on the cake.
Source:Les bons desserts. Claire Mignieres. Baudouin.
