Chestnut Chocolate Cake
Description: This Chestnut Chocolate Cake is a decadent delight, perfect for showcasing your baking prowess on special occasions like Christmas or any festive gathering. It’s a labor of love, requiring a bit of effort, but the end result is a show-stopping dessert that will leave everyone in awe. With layers of rich chocolate cake, velvety ganache, and the earthy sweetness of chestnuts, this cake is a true indulgence.
Cook Time: 45 minutes
Prep Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8
Ingredients:
| Quantity | Ingredient |
|---|---|
| 8 oz | Bittersweet chocolate |
| 1/4 cup | Butter |
| 4 | Eggs |
| 10 | Chestnuts |
| 1 | Espresso |
| 1 | Salt |
| 1 | Cream of tartar |
| 1 | Sugar |
| 1/2 cup | Cornstarch |
| 1/2 cup | Cognac |
For Cake:
- Preheat your oven to 350°F (175°C).
- Butter two 8-inch round cake pans and line them with parchment paper, then lightly flour the paper.
- In a heatproof bowl, melt the bittersweet chocolate with espresso, stirring until smooth.
- Stir in the egg yolks, one at a time, then place the bowl over hot water in a double boiler, warming until the yolks thicken slightly (about 1 minute).
- Remove from heat and stir in the butter gradually, one piece at a time, until melted.
- Blend in the Cognac.
- In a large bowl, beat the egg whites with salt and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff but not dry. Beat in cornstarch.
- Stir a quarter of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.
- Pour the batter into the prepared cake pans and bake until the edges are firm but the inside is still slightly creamy, about 25 minutes.
- Cool the cakes in the pans; they will deflate slightly. Remove from the pans and brush off any crumbs.
For Ganache:
- Bring cream to a boil in a small saucepan over low heat, then remove from heat.
- Pour the hot cream into a mixing bowl and add the chocolate. Cover and let it stand for 5 minutes.
- Stir gently until the chocolate is melted, then add the Cognac.
- Refrigerate the ganache until it just begins to thicken, then beat at medium-high speed until light, increased in volume, and just beginning to form soft peaks.
Assembly:
- Cut out a piece of cardboard slightly smaller than the cake and wrap it in foil, setting it on a rack.
- Place one cake layer on the cardboard and spread it with ganache, then sprinkle chopped chestnuts over the ganache.
- Top with the second cake layer and press down gently to level it. Smooth the edges.
- Refrigerate the cake until the ganache is chilled.
For Glaze:
- Bring cream to a boil in a medium saucepan, then remove from heat.
- Add the chocolate and let it stand for 5 minutes, then stir gently until the chocolate is melted.
- Blend in the Cognac and cool the glaze until just warm to the touch.
- Reserve half a cup of the glaze.
Final Touches:
- Pour the remaining glaze over the cake, tilting it back and forth so the glaze coats the sides. Smooth it with an offset spatula and transfer the cake to a serving platter.
- Cool the reserved glaze until set, then spoon half of it into a pastry bag fitted with a small plain tip.
- Pipe a crisscross pattern over the top and sides of the cake.
- Carefully sprinkle crumbled violets in a thick border around the outer edge of the cake, brushing off any excess crumbs.
- Fit the pastry bag with a leaf tip and spoon in the remaining glaze, then pipe leaves around the bottom of the cake.
- Place a violet in the center for a finishing touch.
Indulge in the rich flavors and elegant presentation of this Chestnut Chocolate Cake, a true masterpiece that will delight your guests and leave them craving more! 🍰✨
