Chestnut Chocolate Layer Cake Recipes

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round professional baking pans, and line bottoms with parchment. Butter parchment, and set aside. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside. Heat the oven temperature to 325 degrees. Let chestnuts cool completely. Transfer chestnuts to the bowl of a food processor. Add 2 tablespoons sugar, and pulse until very finely ground; set aside.
• Place egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy on medium-low speed, 5 to 6 minutes. With mixer running, slowly add 1/2 cup sugar. Raise speed to medium-high; beat until stiff peaks form, 6 to 7 minutes. Transfer egg-white mixture to a bowl.
• Into the bowl of an electric mixer fitted with the paddle attachment, sift together the cake flour, chestnut flour, baking powder, cinnamon, salt, and remaining 6 tablespoons sugar. Add the egg yolks and the water, oil, and vanilla, and beat on medium speed until smooth and well combined, about 1 minute.
• Using a rubber spatula, carefully and gently fold the flour mixture in 4 or 5 additions into the egg-white mixture until well combined. Gently fold in the reserved chestnuts and chocolate. Evenly divide the batter between the two prepared cake pans, and bake on one shelf, rotating the pans halfway through baking, until golden and a cake tester inserted into the center of the cakes come out clean, about 65 minutes. Transfer to a wire rack until completely cool. Invert pans to remove cakes. Remove the parchment paper.
• Place one layer on a cake round or directly onto a cake stand or serving platter. Using an offset spatula, evenly spread the pastry cream on top to within 1/2 inch of the edges. Place the other layer on top.
• Pour ganache on top; carefully spread to about 1/4 inch from edges. Ganache will overflow slightly and gently brim edges. Arrange marrons glaces on top of cake, spaced evenly. Set cake aside in a cool place to allow the ganache to firm.

Steps:

• Preheat the oven to 350°F. Butter two 9 × 2-inch round professional baking pans, and line the bottoms with parchment. Butter the parchment, and set aside.
• Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; let cool completely. Transfer the chestnuts to the bowl of a food processor. Add 2 tablespoons sugar, and pulse until very finely ground; set aside. Reduce the oven temperature to 325°F.
• Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy on medium-low speed, 5 to 6 minutes. With the mixer running, slowly add 1/2 cup sugar. Raise speed to medium-high; beat until stiff peaks form, 6 to 7 minutes. Transfer the egg white mixture to a bowl.
• Into the bowl of an electric mixer fitted with the paddle attachment, sift together the cake flour, chestnut flour, baking powder, cinnamon, salt, and remaining 6 tablespoons sugar. Add the egg yolks, water, oil, and vanilla; beat on medium speed until smooth and well combined, about 1 minute.
• Using a rubber spatula, carefully and gently fold the flour mixture in 4 or 5 additions into the egg white mixture until well combined. Gently fold in the reserved chestnuts and chocolate. Evenly divide the batter between the prepared cake pans.
• Bake on the same shelf, rotating the pans halfway through baking, until golden and a cake tester inserted into the centers of the cakes come out clean, about 65 minutes. Transfer to a wire rack until completely cool. Invert the pans to remove the cakes. Remove the parchment paper.
• Place 1 layer on a cake round (or directly onto a cake stand or serving platter). Using an offset spatula, spread the pastry cream on top to within 1/2 inch of the edges. Place the other layer on top.
• Pour the ganache on top; carefully spread to about 1/4 inch from the edges. The ganache will overflow slightly and gently brim the edges. Arrange the marrons glacés on top of the cake, spaced evenly. Set the cake in a cool place to allow the ganache to firm.
• Place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan over medium-high heat. Pour the boiling cream over the chocolate. Cover with plastic wrap for several minutes. Remove the wrap, and stir until the chocolate is completely smooth and melted. Set the ganache in a cool place; let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes. to cool. In a medium bowl, sift together the flour, salt, and baking powder; set aside.

Steps:

• Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
• In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
• Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
• Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
• Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top - this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
• To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.

Steps:

• Preheat oven to 375 degrees. Grease and flour three 8-inch round cake pans, and line with parchment paper. Sift confectioners' sugar, almond flour, all-purpose flour and chestnut flour into a bowl.
• In a dry bowl of a mixer fitted with whisk attachment, whip egg whites until foamy. Add cream of tartar and 1 tablespoon brown sugar, and beat until soft peaks form. Gradually add remaining brown sugar; whip until very stiff and glossy.
• Gently fold sifted dry ingredients into meringue in three stages. Divide batter among pans, and smooth tops. Bake for 17 to 20 minutes, until tops are brown and spring back when lightly pressed. Transfer to a wire rack, and let cool.
• Reduce oven temperature to 325 degrees. Line a rimmed baking sheet with parchment or a nonstick liner. In a small saucepan, combine granulated sugar with 1/2 cup water. Bring to a boil, stirring until sugar dissolves. Let cool.
• Stir whiskey into syrup. Place walnuts in a bowl, and toss them with 1/4 cup syrup. Pour nuts out onto baking sheet in a single layer. Bake for 15 minutes, stirring every 5 minutes. Transfer to a wire rack to cool. Meanwhile, chop all but four of candied chestnuts, and set aside.
• To assemble cake, cut a piece of cardboard into an 8-inch round or use removable bottom of a springform pan. Place a cake layer upside down on this base. Brush cake with a generous amount of whiskey syrup. Spread about 3/4 cup ganache on top, and sprinkle with half the chopped chestnuts. Lay another upside-down cake layer on top, and brush with more syrup. Spread on another layer of ganache, and sprinkle with remaining chopped chestnuts. Repeat with final layer of cake, more syrup and more ganache. Using a metal spatula, spread a thin layer of ganache onto sides of cake. Refrigerate for 1 hour. Spread another coat onto top and sides of cake, smoothing it well. Press candied walnut halves onto sides, and arrange candied chestnuts on top. Sprinkle with confectioners' sugar before serving.

Steps:

• Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
• Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
• To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).

Steps:

• Place chocolate in a small bowl. Bring cream to a boil in a small saucepan over medium-high heat. Pour the boiling cream over the chocolate. Cover with plastic wrap for several minutes. Remove wrap, and stir until chocolate is completely smooth and melted. Set ganache aside in a cool place, and let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes.

Steps:

• For cake: Preheat oven to 350F.
• Butter two, 8 inch round cake pans.
• Line with parchment, cut to fit, butter and lightly flour paper.
• Melt chocolate with espresso.
• Stir until smooth.
• Stir in yolks, one at a time.
• Place over hot water over double-boiler, and warm just until yolks thicken slightly, about 1 minute.
• Remove from over water.
• Stir in butter, one piece at a time, until melted.
• Blend in Cognac.
• Beat whites in large bowl with salt and cream of tartar until soft peaks form.
• Gradually add sugar, beating until stiff but not dry.
• Beat in cornstarch.
• Stir ¼ of whites into chocolate mixture to lighten.
• Fold in remaining whites and pour into prepared pans.
• Bake until edges are firm, but inside is still slightly creamy, about 25 minutes.
• Cool in pans; cakes will deflate.
• Remove from pans and brush off crumbs.
• For ganache: Bring cream to boil in small saucepan over low heat.
• Remove from heat.
• Pour into mixing bowl.
• Add chocolate, cover, and let stand 5 minutes.
• Stir gently until chocolate is melted.
• Add Cognac.
• Refrigerate until mixture just begins to thicken.
• Beat at medium-high speed until light, increased in volume, and just beginning to form soft peaks.
• Cut out piece of cardboard slightly smaller than cake.
• Wrap in foil, set on rack.
• Top with 1 cake layer.
• Spread with ganache.
• Sprinkle with chopped chestnuts.
• Top with second layer.
• Press with baking sheet to level.
• Smooth edges.
• Refrigerate until ganache is chilled.
• (can be prepared up to 2 days ahead) For glaze: Bring cream to boil in medium saucepan.
• Remove from heat.
• Add chocolate, cover, and let stand 5 minutes.
• Stir gently until chocolate is melted.
• Blend in Cognac.
• Cool glaze until just warm to touch.
• Reserve ½ cup.
• Pour remainder over cake, tilting back and forth so glaze drops to coat sides.
• Smooth with offset spatula.
• Transfer to platter.
• Cool reserved glaze until set.
• Spoon half of reserved glaze into pastry bag fitted with small plain tip.
• Pipe crisscross pattern over top and sides of cake.
• Carefully sprinkle crumbled violets in a thick border around outer edge of cake.
• Brush off any violet crumbs that don’t make it.
• Fit bag with leaf tip; spoon in remaining glaze.
• Pipe leaves around bottom.
• Set violet in center.