Chestnut roulade for a cool November in Budva

In November, Budva's chestnuts are still sweet from a short roast, and Muffin Taffin turns them into a roulade rather than a side for coffee.

How the filling comes together

Shelled chestnuts are boiled briefly, then pressed into a smooth puree. Cocoa and a little honey go in so the sweetness stays behind the nut.

The sponge is baked in a thin sheet: eggs are whipped with sugar, flour is sifted with cocoa, and the batter is joined quickly so the cake stays flexible.

Warm puree is spread over the sheet, the roll is tightened, and it rests before slicing. Thick pieces go out while the center is still soft.

Honey sits beside the slice, not poured over it. On a cool afternoon it is best eaten by the window while the waterfront is still bright.