***Simple Syrup***

Put the water, sugar and lemon zest in a saucepan. Scrape the seeds from the split vanilla pod into the water and drop in the empty pod too.

Bring to the boil, and cook for 2-3 minutes.

Take off the heat and leave to cool.

Take half the syrup and add 100ml of dark rum, this will be the rum syrup used later.

***Chestnut Mousse***

Soak the gelatine in a bowl of ice cold water for a few minutes untl soft. Squeeze the gelatine to remove excess water.

Place the unsweetened chestnut puree in a pan with the syrup and bring to the boil.

Take off the heat and add the soaked gelatine.

Mix well and pass through a fine sieve, then leave to cool to room temperature.

Mix in the dark rum and then fold in the semi-whipped cream.

Fill the small buche moulds and freeze for at least 2 hours.

***Alhambra Chocolate Sponge***

Preheat the oven to 190C Fan and line one 30 x 40cm baking tray with silicone paper.

Put the eggs, egg yolks and sugar in the bowl of your food mixer. Whisk over a bowl of boiling water, until the mixture reaches 37C.

Remove the bowl from the pan of water and attach to the food mixer, whisking until the mixture achieves ribbon stage (this is when the mixture falls from the whisk in ribbons before sinking into the mixture slowly).

Carefully fold through the flour, cornflour and cocoa powder mixture. Mix until the flour is incorporated and smooth.

Pour into the prepared baking tray and spread out evenly with a stepped palette knife.

Bake in the preheated oven for about 15 minutes until golden brown and the sponge springs back when pressed gently. Leave to cool. (Use immediately, or freeze for up to one month).

***Hazelnut & Almond Dacquoise***

Preheat the oven to 170C Fan. Spread the hazelnuts and almonds out on a baking tray lined with greaseproof paper and roast for 8-10 minutes.

Set aside to cool.

Increase the oven temperature to 180C.

Melt the butter, making sure not to overheat.

Mix the roasted nuts, half the caster sugar and the cornflour together thoroughly.

Whisk the egg whites and remaining caster sugar in the clean bowl of an electric mixer fitted with the whisk attachment to a stiff meringue.

Fold the dry ingredients into the meringue.

Add a spoonful of the meringue mix to the melted butter and fold together.

Pour the butter mix into the rest of the meringue.

Mix with a spatula until you have a smooth homogeneous mixture.

Pipe onto a baking tray (30 x 40cm max) lined with silicone paper.

Dust liberally with icing sugar.

Bake in the pre-heated oven for 18-20 minutes. (Use immediately, or freeze for up to one month).

***Dark Chocolate Mousse***

Melt the chocolate in a bain-marie until it reaches 45C.

Whisk the egg yolks in an electric mixer fitted with the whisk attachment.

Meanwhile put the sugar and water in a saucepan and bring to the boil. Heat until it reaches 121C, then slowly pour the sugar syrup over the egg yolks and continue to whisk to a full sabayon. Continue to whisk the mixture until it is cool.

In a separate bowl whip the cream until it reaches the ribbon stage, then fold the sabayon into the cream.

Carefully fold one third of this mixture into the melted chocolate. Fold in the remaining cream.

***Dark Chocolate Glaze***

Soak the gelatine in a bowl of cold water for a few minutes until soft. Squeeze out the excess water.

Put the water and sugar in a saucepan, bring to the boil, then continue to simmer over a low heat for 2-3 minutes.

Add the sifted cocoa powder and the cream, mix thoroughly.

Bring back to the boil and simmer for 4-5 minutes.

Take the pan off the heat and add the pre-soaked gelatine and stir until dissolved.

Strain then leave to cool. (Store in an airtight container and user within 4 days).

***To assemble***

Demould the chestnut mousse centres from the moulds and return to the freezer until required.

Place 2 large spoonfuls of chocolate mousse in the base f the larger buche mould and use a palette knife to push the mousse up the sides.

Take the chestnut centres from the freezer and place in the buche mould. Add enough chocolate mousse to cover the chestnut mousse and level.

Cut the chocolate cake into a strip measuring 5cm x 25cm and place on top of the mousse, soak well with rum syrup.

Add the remaining chocolate mousse and leave a 5mm space at the top and level off.

Place a 8cm x 25cm strip of dacquoise on top and place in the freezer for at least 4 hours.

Warm the chocolate glaze to 30C. Demould the buche and place on a wire rack. Pour the glaze over the buche ensuring it's evenly covered. Place in the fridge to set for 10 minutes.

Place the buche on a chopping board and trim both sides to neaten. Place on a serving dish, then leave to defrost for at least 4 hours in the fridge, When ready to serve, decorate the sides with chocolate shavings and tempered chocolate squares and gold leaf.