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Ингредиенты
- 4 ounce Semisweet chocolate, coarsely minced
- 2 ounce Unsweetened chocolate, coarsely minced
- 1/4 c. Plus
- 1 Tbsp. Kirsch
- 3/4 c. Canned unsweetened chestnut puree
- 4 lrg Large eggs, separated (at room temp)
- 2 tsp Vanilla extract
- 6 Tbsp. Unsalted butter, softened and cut into Tbsp.
- 1/3 c. Sifted flour
- 1/8 tsp Salt
- 1/2 c. Sugar
- 6 ounce Semisweet chocolate, finely minced
- 3/4 c. Double (heavy) cream
- 2 Tbsp. Light corn syrup
- 1 tsp Vanilla extract White chocolate curls for garnish (optional)
Инструкции
- Make the cake: Position a rack in the centre of the oven and preheat to 350F/180C. Butter the bottom and sides of a 9 x 2 inch round cake pan.
- Line the bottom with a circle of baking parchment or possibly waxed paper and butter the paper.
- Heat the chocolate with the kirsch in a bowl over warm (not boiling) water.
- Transfer the chocolate mix to a large bowl. Using an electric mixer set at medium speed, beat the chestnut puree into the chocolate mix just till blended. The mix will look lumpy. One at a time, beat in the egg yolks, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla.
- One Tbsp. at a time, beat in the butter, making sure each addition is fully incorporated before adding the next. Add in the flour and salt and mix on low speed just till the mix is smooth.
- In a grease-free large bowl, using an electric mixer, beat the egg whites at low speed till frothy. Gradually increase the speed to high and beat the whites till they form soft peaks. While continuing to beat, gradually add in the sugar one tsp. at a time. Beat the whites till they form stiff, shiny peaks.
- Fold one third of the whites into the chocolate mix to lighten it. Mix in the remaining whites. Scrape the batter into the prepared pan and smooth the top with the back of a spoon.
- Bake the cake for 20 to 30 min, till a wooden toothpick inserted 1 inch from the side of the pan comes out clean; the centre of the cake will remain soft and creamy. Don't overbake. Set the cake in the pan on a wire rack to cold for 1 hour.
- When the cake is completely cold, invert it onto an 8.5 inch cardboard cake circle and peel off the paper circle. Wrap the cake in plastic wrap and chill overnight.
- Make the chocolate glaze: Put the chocoate in a 1 qt measuring c. with a pouring spout. In a small saucepan, set over medium heat, heat the cream and corn syrup, stirring constantly with a wooden spoon, till the mix comes to a boil. Pour the warm cream over the chocolate. Let the mix stand for 30 seconds to heat the chocolate. Gently whisk till smooth. Stir in the vanilla.
- Glaze the cake: Unwrap the chilled cake and put it (still on the cardboard circle) on a wire rack. Set the wire rack with the cake over a baking sheet. Pour the hot chocolate glaze over the cake, coating it completely.
- Gently tap the wire rack several times to remove any excess glaze. Use the end of a pin to pop any unsightly air bubbles. Put the baking sheet with the cake in the refrigerator and refrigeratefor 5 - 10 min to set the glaze. Using two long metal cake spatulas, transfer the cake to a plate.
- Cut the cake while it is still chilled with a warm knife. Rinse the knife blade between slices. Transfer the cake slices to dessert plates. If you like, garnish the top of each piece of cake with a sprinkling of white chocolate curls. Let the cake slices stand at room temperature for 20 min before serving. You can even dust the plate with some cocoa and serve a few marrons glaces on the side.
- /MISC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 455 | |
| Calories from Fat 321 | 71% |
| Total Fat 37.56g | 47% |
| Saturated Fat 22.59g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 90mg | 4% |
| Potassium 405mg | 12% |
| Total Carbs 34.09g | 9% |
| Dietary Fiber 7.2g | 24% |
| Sugars 14.77g | 10% |
| Protein 9.45g | 15% |
