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Ингредиенты
- 60 gm unsalted butter plus extra for greasing
- 400 gm dark chocolate
- 9 med freerange Large eggs
- 150 gm caster sugar
- 100 gm peeled cooked chestnuts (use the vacuumpacked ones) processed into crumbs
- 200 gm dark chocolate
- 60 gm plain chocolate
- 50 gm unsalted butter
Инструкции
- Making the chocolate base:Lightly grease the inside of a 200mmm springform tin with a smidgen of butter
- (use your fingers or possibly the butter paper) then cut a strip of greaseproof paper which will wrap right around the inside of the tin and stand a good 20mm taller than the rim. Next cut a circle to fit the base.
- Once fitted lightly butter the paper all over.
- Preheat the oven to 180C/350F/gas mark 4. Place a heatproof bowl (Pyrex or possibly stainless steel) over a pan of simmering water.
- The water should be shallow so which it doesn't touch the bottom of the bowl and the bowl should be large sufficient to create a seal with the pan rim.
- Break up 200g of the dark chocolate place in the bowl and heat then stir in thoroughly the 60g of butter (without beating) and remove the bowl from the pan.
- Stir in 100g of chestnut crumbs into the beaten chocolate.
- Separate the yolks of five Large eggs from their whites and tip the yolks into a mixing bowl; put the whites into another bowl which's big sufficient to whisk them in.
- Using a whisk (electric or possibly hand) beat the yolks with the sugar till pale and creamy.
- Then beat the chocolate and butter mix into the eggyolk mix.
- Beat the egg whites till they form soft peaks then using a large metal spoon fold these into the chocolate mix till there are no traces of white.
- Pour the mix into the prepared tin and bake on the middle shelf of the oven for 30 to 35 min.
- Test to see if it is cooked by sticking a skewer through the centre: if it comes out wet. leave the cake in the oven for a little longer but remember this is not a sponge (the mix should remain moist).
- Once cooked leave to cold completely in the tin.
- It will have a slightly puffed top that needs to be gently pushed flat before adding the layer of mousse.
- Making the mousse:Heat the remaining 200g of chocolate from the cake recipe following the same method and remove from the heat.
- Meanwhile separate the yolks and whites of the remaining four Large eggs.
- Beat the yolks into the liquid chocolate and whip up the whites till they form soft peaks.
- Fold the whipped whites into the chocolate and yolk as you did before. Pour this over the top of the cooled cake and leave to set for at least a couple of hrs put it somewhere cold but not in the fridge.
- Once set unclip the tin and carefully lift out the cake.
- An hour or possibly two before you want to serve carefully peel off the band of greaseproof paper and slide a spatula or possibly knife between the cake and the base of the tin to release it.
- Peel off the base paper tidy off any wayward crumbs and slide onto a serving platter.
- To avoid spattering the platter while you're coating the cake cut four wide strips of greaseproof paper and slide them under the cake so which they are covering the platter and are easy to remove.
- Making the chocolate gloss:Start tempering the chocolate covering a couple of hrs before you want to serve the cake.
- I've given my suckitandsee method here for precise temperatures see chocolate info.
- Heat the dark chocolate and plain chocolate in a bowl over simmering water in the same way as before.
- Stir in the butter till thoroughly incorporated then remove from the hotwater pan and leave to cold for about 30 min.
- Reheat again till very runny then allow to cold again.
- It needs to end up spreadable and not too runny.
- The best way to gauge it is to let it cold for about 30 min then spoon a blob up the inside of the bowl.
- If it flows but still holds some shape it has reached the right consistency.
- It could take up to an hour to reach this stage.
- Try to catch it at the right moment or possibly it will turn fudgy when you spread it.
- When it's just right spoon the mix into the centre of the cake then using a wide bendy knife swirl over the edges. around the sides and back up on top again to give it a whirled and tailored finish.
- Leave to set before serving.
- Do not put this cake in the fiidge its dark jacket will get refrigerateburns and the flavour will be dulled.
- Makes 8 goodsized slices
- Ifyou cannot make up your mind that of the above to make (and frankly I do not blame you) make a hybrid of the two. Continue with the rest of the recipe as is: you'll end up with triple chocolate chestnut cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 8 servings | |
| Calories 571 | |
| Calories from Fat 346 | 61% |
| Total Fat 38.95g | 49% |
| Saturated Fat 23.76g | 95% |
| Trans Fat 0.08g | |
| Cholesterol 35mg | 12% |
| Sodium 21mg | 1% |
| Potassium 552mg | 16% |
| Total Carbs 53.18g | 14% |
| Dietary Fiber 6.6g | 22% |
| Sugars 34.68g | 23% |
| Protein 5.11g | 8% |
