Christmas Chocolate Chestnut Roulade

Ingredients:

1 chocolate roll, see Chocolate Christmas Log
Candied chestnut to decorate
2 cups cream
1 1/2 cups canned sweetened chestnut purée
4 ounces bittersweet chocolate, grated
2 tbsp rum

Preparing:

Make the chocolate roll like in the Chocolate Christmas Log.

Whip the cream and rum until soft peaks form.
Beat the cream and grated chocolate into the chestnut purée.
Set aside a quarter of this mixture.

Unroll the cake and spread chestnut cream to within 1 inch of the edge.
Roll it again, by using the towel.
Place it on a serving plate and decorate with the rest of the chestnut mixture and candied chestnuts.