Baking with Superfoods
Chocolate Chestnut Gateau
4,5 / 10
ready in 5 h. 40 min.
- For the base
- 4 ½ ounces Dark chocolate (for cooking)
- ⅔ cup butter
- 2 tablespoons Vanilla sugar
- 5 eggs (separated)
- ⅔ cup sugar
- 1 ¼ cups all-purpose flour
- 1 teaspoon Baking powder
- For the chestnut cream
- 5 ounces Chestnuts (cooked)
- 1 cup milk
- 2 tablespoons honey
- ½ cup sugar (scant)
- 1 ⅔ cups cream
- ½ ounce whipped cream stabilizer
- 1 ¾ cups cream cheese
Heat the oven to 180°C / 350°F, and line a baking tin with greaseproof paper.
Melt the chocolate and beat the butter and vanilla sugar until creamy. Beat in the egg yolks one at a time and fold in the melted chocolate.
Beat the egg whites with a pinch of salt until stiff. Gradually fold in the sugar and beat until shiny. Add to the chocolate mixture alternating with the sifted flour and baking powder and mix well. Transfer to the prepared baking tin, spread evenly and bake for 40 minutes. Test with a wooden stick to see if it's done.
Remove from the oven and leave to cool. Knock out of the tin and cut horizontally into three layers.
To make the chestnut cream, place the chestnuts and the milk in a pot and boil for 10 minutes. Drain, retaining the milk and purée the chestnuts along with the honey, sugar and a little of the milk. Leave to cool.
Whip the cream with the stabilizer and fold the cream cheese into the chestnut purée. Fold in the whipped cream and set 3-4 tbsp aside. Spread half the remainder on the bottom layer of cake, place the second on top and spread with the remaining cream. Place the final layer on top and spread thinly with the set aside cream. Chill.
To make the chocolate cream, place the cream, sugar and cardamom seeds in a pot and bring to the boil. Simmer for around 5 minutes.
Place the chocolate in a bowl and add the cream mixture. Stir until the chocolate has melted, leave to cool slightly and then gradually stir in the butter. Spread the cake with the cream and chill for at least 2 hours. Serve garnished with caramelised chestnuts.