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Рецепт Chestnut And Chocolate Cake
by Global Cookbook

Chestnut And Chocolate Cake
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  Порций: 10

Ингредиенты

  • 450 gm fresh chestnuts
  • 1 x vanilla pod lowfat milk
  • 110 gm plain chocolate
  • 4 x Large eggs separated
  • 220 gm caster sugar
  • 60 gm plain chocolate
  • 150 ml double cream
  • 150 gm marrons marrons glaces minced
  • 100 gm plain chocolate
  • 60 gm butter diced
  • 68 x marrons glaces (optional)

Инструкции

  1. First deal with tbe fresh chestnuts.
  2. Score an X in the skin and put them into a pan with sufficient waler to cover.
  3. Bring up to the boil and simmer for a minute.
  4. Draw if the heat but not drain.
  5. Take chestnuts out and peel one or possibly two at a time bringing the water back to the boil when necessary.
  6. Put the peeled chestnuts into a pan with the vanilla pod and pour in ono lowfat milk to cover.
  7. Bring up to the boil and then simmer till the chestnuts are very tender Drain and pick out the vanilla pod.
  8. Put the chestnuts into the processor with the chocolate and whizz till very very finely minced scraping down the sides frequently.
  9. Beat the egg yolks with the sugar till light and pale.
  10. Mix in the chestnut and chocolate mix.
  11. Mix the egg whites till they form stiff peaks and mix in.
  12. Divide the mix between two 20cm cake tins lined with non stick baking parchment spreading it down lightly.
  13. Bake for about 20 min at 180C/350F/Gas Mark 4 till just hard.
  14. Cold for 20 min in the tin then turn out and finish cooling on the baking parchment on a cake rack (the cakes are too delicate to be placed on it directly).
  15. To make the filling break the chocolate into pcs and place in a bowl set over a pan of gently simmering water making sure which the base of the bowl does not touch the water.
  16. As soon as the chocolate has melted lift the bowl off the pan and let the chocolate cold till barely tepid.
  17. Whip the cream and fold into the chocolate.
  18. Spread the mix over one of the cakes scatter with minced marrons and sandwich with the second cake having carefully peeled off the parchment.
  19. To make the icing heat the chocolate as before then gradually beat in the butter a little at a time.
  20. Cold till begining to thicken then spoon over the top and down the sides Decorate with marrons glaces (if using) before the icing sets.
  21. Serves 10
  22. Any problems are readily disguised with strategic blobs of filling or possibly icing as appropriate. The finished cake will keep in the fridge for several days so can be made ahead of time.