Line a baking sheet with parchment paper. Bring the eggs to room temperature. Sift the ● ingredients together. Preheat an oven to 180°C.
Break eggs in a bowl, and add all of the sugar. Beat until small bubbles form and the eggs are completely beaten.
Now touch the eggs with your finger and if they feel cold, microwave at 10 second intervals until warm to the touch (they should be a little warmer than body temperature). Be sure to mix after every 10 seconds in the microwave.
Beat with a hand mixer on high speed until light-colored and thick, then on low speed until smooth.
Add the sifted ● ingredients in 4-5 batches, folding in with a rubber spatula.
Keep mixing this way until the batter looks shiny and is well-mixed.
Put milk and butter in a separate bowl and microwave. Add a small amount of the batter and mix.
Add all of the mixture from Step 7 into the bowl of batter and mix. The finished batter will be shiny and will drizzle into the bowl when you lift the spatula.
In order to get rid of the larger bubbles, pour the dough from a high angle onto the cookie sheet.
Spread it out with a card and smack the bottom of the pan 2~3 times to get rid of the air bubbles. Bake in an oven at 180°C for 12 minutes. Flip it over after 6 minutes in and bake.
As soon as it's done baking, remove the cake from the baking sheet. Cover the surface tightly with plastic wrap to prevent drying and let it cool.
Whip the heavy cream, sugar and rum lightly. Keep 100 g for adding with chocolate.
When the cake has cooled, remove the baking side with a knife or a palette gently and place on a new paper.
Whip Step 12's cream harder and spread it over the cake. Sprinkle with the chopped chestnuts. Roll it up slowly and gently.
After the cake is rolled up, wrap tightly in plastic wrap. Place in the refrigerator, seam side down, and chill thoroughly.
Put the chocolate into a bowl. Microwave or use a double boiler to dissolve it. Add Step 12's cream (100 g) and mix it in.
Whip Step 16's cream until thick. Put the cream in an icing bag and squeeze the cream. Let it cool completely in fridge.
Once it is properly cooled, sprinkle with cocoa powder and decorate as you like. It's done.
Story Behind this Recipe
I haven't used a mont blanc piping tip yet, so I decided to try it.
I used a small type of mont blanc piping tip. I used simmered chestnuts, but you can use candied chestnuts, too. Cut the cake after the cake has completely cooled.