Chocolate Chestnut Cake Recipes

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 the oven to 180 degrees C, gas mark 4. Grease a 23 cm spring form or cake tin.
• Break the chocolate into pieces and melt in the microwave or in a double boiler (au bain-marie), and set aside.
• Whisk the egg whites with a pinch of salt until stiff, but not dry.
• In another bowl, whisk butter and chestnut puree with the sugar. Gradually whisk in the egg yolks, then add the rum and chocolate.
• Stir in a dollop of the egg white, whisk well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture.
• Pour the batter into the tin and let bake for 40 to 60 minutes. You could do the toothpick test, but it should not come out completely clean. Let the cake cool in it's tin on a rack before you unmold it on to a plate.
• Decorate with whipped cream and candied chestnuts.

Steps:

• For cake: Preheat oven to 350°F Butter and flour 9x2-inch round metal baking pan. Line bottom of pan with parchment paper.
• Put chestnut spread in small bowl. Mix in 3 tablespoons sugar, 2 teaspoons vanilla extract and 2 teaspoons cinnamon. Set aside.
• Sift flour, baking powder, and salt into medium bowl.
• Using electric mixer, beat butter in large bowl until fluffy. Beat in 1 cup brown sugar, then egg yolks and vanilla extract. Beat in chestnut spread mixture, then milk. Mixture will look a bit grainy.
• Sift dry ingredients over the mixture and gently mix together by hand.
• Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining 1/4 cup brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.
• Transfer batter to prepared pan. Bake cake until golden and tester inserted into center comes out clean, about 50 to 60 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
• For Chestnut Cream: Melt chocolate over simmering water or in microwave. Set aside to cool. Place one cup unsweetened chestnut spread in bowl of food processor (mini bowl is fine). Pulse a few times to loosen. Add powdered sugar, vanilla extract and process to combine well. Add melted chocolate and process to combine well.
• In large bowl of electric mixer (preferably chilled) whip the cream on high until until very soft peaks form. Add the chocolate chestnut mixture and beat until stiff peaks form.
• For Dark Chocolate Ganache: Place the semisweet chocolate in a 3-quart stainless steel bowl. Heat the heavy cream and the butter in a saucepan over medium high heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add the vanilla, the coffee, the liquor and the salt. Stir until smooth. This may take a few minutes as the cream absorbs the chocolate. Once well combined, set aside to cool. If desired, set aside and chill about 1 1/2 cups ganache to pipe onto finished cake.
• For Chestnut Brandy Syrup: Mix all ingredients in a small bowl until sugar dissolves.
• Assemble the cake: Take the cake out of the pan and remove parchment. Split into three even layers. Arrange one of the cake layers in a 9-inch springform pan. Brush with the chestnut brandy syrup. Evenly spread half the filling over the cake and top with the second layer. (It's best to use an offset spatula to spread the filling). Brush layer with the with syrup. Remove ring from springform pan and coat sides and top with room temperature ganache. You will have some ganache left over which you can use for something else like chocolate truffles. Decorate with whole chestnuts, colored sugar and chopped chestnuts. If piping chilled ganache, place it in a pastry bag and pipe a decorative design onto cake.
• Cut cake with a serrated knife, wiping the blade clean after each slice.
• NOTES:.
• 1) If you can find sweetened chestnut cream with vanilla use one cup in cake instead of sweetening it as indicated.
• 2) If you can't find chestnut cream you can make your own with jarred chestnuts, or roast your own.
• 3) If you can't find chestnut liquor, use brandy, rum, or spiced rum.

Steps:

• To make the chocolate genoise: Sift together the flour, cornstarch and cocoa.
• Whisk the whole eggs, yolks, sugar, and salt.
• Place over simmering water until the temperature is 100 degrees.
• Whip on high 3-4 minutes.
• Fold in the dry ingredients.
• Cover the bottom of a springform pan with wax paper and pour in batter.
• Bake 30 minutes at 350 degrees, then remove from oven and let cool completely.
• Meanwhile, boil the water and sugar.
• Cool and add 1/4 cup kirsch and the vanilla.
• Beat the butter and add in chestnut spread.
• Mix the remaining 2 tbs kirsch into the chestnut mixture.
• If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup.
• Bring the cream to a simmer, then remove from ehat and add chocolate.
• Let stand for 5 minutes, then whisk smooth.
• Cut the cooled cake into 3 layers.
• Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture.
• Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture.
• Add the top layer and brush with the remaining 1/3 of the sugar syrup.
• Cover the top and sides with the remaining chestnut mixture.
• Chill the cake for 1 hour.
• Cover the cake with the chocolate-cream glaze.
• If desired, garnish with chocolate shavings.
• Chill before serving.