Kitchen Stories: Chocolate Roll with Chestnuts

So delicious Chocolate Cake Roll (Swiss Roll) for special festive occasions, filled with fluffy whipped cream, sweet chestnut cream, chestnuts and crunchy biscuits. All are bathed in fluid, chocolate, sensual coat!
Without exaggeration it is, perhaps, the most delicious stuffing, you've tried.
Yours!

work: 1h:00′

time: 3h:00′

hard:

Ingredients (~8 servings) 70g (2.5 oz) icing sugar 70g (2.5 oz) flour, self raising 35g (1.2 oz) cocoa powder 5 eggs 1 tsp vanilla extract 1 tbsp water 2 tbsp butter, melted for the pan	Stuffing 400g (14.1 oz) sour cream cold 2 tbsp icing sugar 250g (8.8 oz) sweet chestnut spread 200g (7.1 oz) chestnuts, cooked, peeled 70g (2.5 oz) cookies broken 3 tbsp brandy	Sift together the flour, cocoa and sugar. Place them in a bowl and leave aside for a while. Separate the egg yolks from the whites…
… and beat the egg whites to stiff meringue. Leave it aside for a while.	In medium bowl, whisk the egg yolks, water, vanilla and flour mixture. Then add the meringue "folding" with a spatula to keep the air inside the dough.	In shallow oven pan (30x40) spread greaseproof paper and butter with melted butter. Sprinkle with flour and shake to remove the excess flour. Pour the beaten mixture of cake onto greaseproof paper.
Spread the dough with a spatula. Bake in preheated oven at 180°C (356°F, Gas 4.2) for 12'-15'. Take it and turn it upside down in another paper. Carefully unstick the baking paper and with the help of the new parchment paper wrap the cake to a rool gently from the smaller side. Let it cool down well with the union down.	Meanwhile whip the cream with two tablespoons of icing sugar. Once thickened mix it well with the sweet cream/ chestnut puree, the chopped chestnuts and broken biscuits, which we sprinkle with brandy.	Open the sponge and spread the cream throughout the surface.
Begin to wrap the cake roll, from the shortest side, locking into it the stuffing. Stop with the union down. Put in serving dish and then refrigerated to tighten up a bit to prepare the glaze to coat.	Chocolate Ganache 60g (2.1 oz) water 40g (1.4 oz) cocoa, sifted 50g (1.8 oz) icing sugar 2 tbsp coffee liqueur or brandy Put all ingredients in a nonstick saucepan. Mix well and let it boil to homogenize.	Remove from the heat and leave for a while to cool off. Remove the Swiss Roll from the refrigerator and pour the glaze over it. Decorate with what you want.