Chocolate Chestnut Cake
Ingredients
- For filling and glaze
- 300 grams Whipped cream
- 300 grams Dark chocolate
- For the dough
- 60 grams Dark chocolate
- 50 grams butter
- 75 grams sugar
- 1 Tbsp Double cream
- 1 tsp Bourbon vanilla powder
- 60 grams Hazelnuts
- 120 grams peeled Chestnuts (canned)
- 60 grams Pastry flour
- 1 Tbsp Cocoa
- 1 ½ tsps Baking powder
- 1 pinch salt
- 3 eggs
- cocoa powder
Preparation steps
For the filling and glaze: Coarsely chop the chocolate. Heat 200 grams (approximately 1 cup) of the cream in a saucepan, remove from heat, add 200 grams (approximately 8 ounces) of the chopped chocolate and stir until melted. Cover and refrigerate overnight.
For the dough: Chop the chocolate coarsely, place in a saucepan with the butter and 75 ml (approximately 1/3 cup) of water and melt over low heat. Stir in the sugar, cool briefly, then stir in the cream and vanilla.
Preheat the oven to 170°C (approximately 350°F). Line a baking sheet with parchment paper.
Cut an 18 cm (approximately 7-inch) circle and two 11 x 11 cm (approximately 4 1/2 x 4 1/2-inch) squares and two 9 x 9 cm (approximately 4 x 4 -inch) out of the chocolate cake.
Cut the circle and the squares in half crosswise. Beat the cold chocolate mixture until frothy. Spread the chocolate-hazelnut mixture over the pieces of cake and stack together.
In a saucepan, heat the remaining 100 grams (approximately 1/2 cup) of the cream and remove from the heat. Add the remaining 100 grams (approximately 4 ounces) chopped chocolate and stir until melted, cool slightly. Pour the glaze over the cake to evenly coat. Let stand until hardened. Lightly dust with cocoa powder and if desired, garnish with candied fruit.