LOCATION: Recipes >> Cakes Chocolate >> Chestnut 01
Chocolate Chestnut Cake
8 - 10 servings
4oz semisweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
1/4 cup plus 1 tblsp kirsch
3/4 cup canned unsweetened chestnut puree,
4 large eggs, separated (at room temp)
2 tsp vanilla extract,
6 tablespoons unsalted butter, softened and cut into pieces
1/3 cup sifted flour
1/8 tsp salt
1/2 cup sugar
6 oz semisweet chocolate, finely chopped
3/4 cup heavy/double cream
2 tablespoons light corn syrup
1 tsp vanilla extract
white chocolate curls for garnish (optional)
Position a rack in the centre of the oven and preheat to 350F/180C.
Butter the bottom and sides of a 9 x 2 inch round cake pan. Line
the bottom with a circle of baking parchment or waxed paper and
butter the paper.
Melt the chocolate with the kirsch in a bowl over hot (not boiling)
water. Transfer the chocolate mixture to a large bowl. Using an
electric mixer set at medium speed, beat the chestnut puree into
the chocolate mixture just until blended. The mixture will look
lumpy. One at a time, beat in the egg yolks, beating well after
each addition. Scrape down the sides of the bowl with a rubber
spatula. Beat in the vanilla.
One tablespoon at a time, beat in the butter, making sure each
addition is fully incorporated before adding the next. Add the
flour and salt and mix on low speed just until the mixture is
In a grease-free large bowl, using an electric mixer, beat the egg
whites at low speed until frothy. Gradually increase the speed to
high and beat the whites until they form soft peaks. While continuing
to beat, gradually add the sugar one teaspoon at a time. Beat the
whites until they form stiff, shiny peaks.
Fold one third of the whites into the chocolate mixture to lighten
it. Fold in the remaining whites. Scrape the batter into the
prepared pan and smooth the top with the back of a spoon.
Bake the cake for 20 to 30 minutes, until a wooden toothpick inserted
1 inch from the side of the pan comes out clean; the centre of
the cake will remain soft and creamy. Do not overbake. Set the
cake in the pan on a wire rack to cool for 1 hour.
When the cake is completely cool, invert it onto an 8.5 inch
cardboard cake circle and peel off the paper circle. Wrap the cake
in plastic wrap and refrigerate overnight.
Put the chocoate in a 1 quart measuring cup with a pouring spout.
In a small saucepan, set over medium heat, heat the cream and corn
syrup, stirring constantly with a wooden spoon, until the mixture
comes to a boil. Pour the hot cream over the chocolate. Let the
mixture stand for 30 seconds to melt the chocolate. Gently whisk
until smooth. Stir in the vanilla.
Unwrap the chilled cake and put it (still on the cardboard circle)
on a wire rack. Set the wire rack with the cake over a baking
sheet. Pour the warm chocolate glaze over the cake, coating it
completely. Gently tap the wire rack several times to remove any
excess glaze. Use the end of a pin to pop any unsightly air bubbles.
Put the baking sheet with the cake in the refrigerator and chill
for 5 to 10 minutes to set the glaze.
Using two long metal cake spatulas, transfer the cake to a plate.
Cut the cake while it is still chilled with a hot knife. Rinse
the knife blade between slices. Transfer the cake slices to dessert
plates. If desired, garnish the top of each piece of cake with a
sprinkling of white chocolate curls. Let the cake slices stand at
room temperature for 20 minutes before serving. You can even dust
the plate with some cocoa and serve a few marrons glaces on the
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