Chocolate Chestnut Cake

Name: Chocolate Chestnut Cake
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 9
Ingredients: For 1 cake layer; eggs - 3 pcs.; flour - 5 tbsp.; sugar - 4 tbsp.; vanilla - 1 powder (0.2 g) or essence; rum essence - 2 drops; baking powder - 1/2 tsp.; For 2 cake layers; chestnuts - 10.5 oz (300 g), boiled and peeled; eggs - 2 pcs.; flour - 1 tbsp.; butter - 1.8 oz (50 g); sugar - 2.7 oz (75 g); baking powder - 3/4 tsp.; Syrup for the cake layers; water - 1 1/5 cups (300 ml); apricot jam - 6 tbsp.; sugar - 2 - 3 tbsp.; rum - 4 tbsp.; For the cream; liquid cream - 1 cup (250 ml) confectionery,; sour cream - 3.5 oz (100 g); sugar - 3 - 4 tbsp.; For couverture; chestnuts - 5 - 6 pcs. boiled, peeled; cream - 1 cup (250 ml) liquid, confectionery; dark chocolate - 5.3 oz (150 g); milk chocolate - 1.8 oz (50 g); butter - 0.7 oz (20 g); sliced almonds - optional

Yordanka Kovacheva

Author

3k316k470

Translated by

Nadia Galinova

Image: Yordanka Kovacheva

1 / 7

03/02/2023

Stats

Favorites

Cook

Add

Report

Preparation

40 min.

Cooking

45 min.

Тotal

85 min.

Servings

"Autumn comes with falling leaves and the most delicious chocolate chestnut cake"

Ingredients

For 1 cake layer
eggs - 3 pcs.
flour - 5 tbsp.
sugar - 4 tbsp.
vanilla - 1 powder (0.2 g) or essence
rum essence - 2 drops
baking powder - 1/2 tsp.
For 2 cake layers
chestnuts - 10.5 oz (300 g), boiled and peeled
eggs - 2 pcs.
flour - 1 tbsp.
butter - 1.8 oz (50 g)
sugar - 2.7 oz (75 g)
baking powder - 3/4 tsp.
Syrup for the cake layers
water - 1 1/5 cups (300 ml)
apricot jam - 6 tbsp.
sugar - 2 - 3 tbsp.
rum - 4 tbsp.
For the cream
liquid cream - 1 cup (250 ml) confectionery,
sour cream - 3.5 oz (100 g)
sugar - 3 - 4 tbsp.
For couverture
chestnuts - 5 - 6 pcs. boiled, peeled
cream - 1 cup (250 ml) liquid, confectionery
dark chocolate - 5.3 oz (150 g)
milk chocolate - 1.8 oz (50 g)
butter - 0.7 oz (20 g)
sliced almonds - optional

measures

Chocolate Sponge Cake

How to make

For the first cake layer, beat the eggs and sugar, until a white mixture is obtained. Add the vanilla, essence and flour sifted along with the baking powder. Stir with a wooden spoon and pour the mixture into a baking pan with a diameter of 9″ (22 cm), which has been greased and floured (it is best if it has a removable bottom).

Bake in a moderately heated oven for 18 minutes. Cool it on a wire rack.

For the second cake layer, blend the chestnuts, melted butter and sugar along with the eggs. A smooth and creamy texture should be obtained.

Add the spoonful of flour along with the baking powder and mix well. Bake this cake layer in a moderately preheated oven 360°F (180°C) for about 20 minutes or until it is fully baked. Wait 10 minutes and remove it from the baking pan and then cool it on a wire rack.

Prepare the syrup by placing the water, apricot jam, sugar and rum over medium heat. Boil for 5-6 minutes and pour the syrup over the first cake layer and leave the second one a little drier. If you prefer both cake layers to be well soaked, make more syrup.

For our cream, beat the cream with a mixer and as soon as it starts to thicken, add the sugar. Beat, until it becomes fluffy and add the sour cream in parts, by stirring carefully with a spoon. The cream will liquefy a little, but that shouldn't make you worried you. Put it in the fridge for 30 minutes to set.

Assemble the cake by spreading the cake layer with more syrup with the cream and by placing the chestnut cake layer on top (if you are going to pour syrup over it, now is the time). Refrigerate it and start making the couverture.

Heat the cream over low to medium heat and break the chocolate into small pieces into it. Stir, until it has melted and add butter for thickness and a shiny finish. Leave it to cool, by beating occasionally with a wire whisk to prevent a crust from forming.

Pour the couverture over the cooled cake and smooth it out with a pastry knife for a flat and beautiful surface. Cool it completely and garnish it with whole chestnuts and sliced almonds (optional).

Enjoy!

similar recipes