A week or so ago it was my mom's birthday (some of you know that she is living here in my house) and I prepared this cake of chestnut and chcolate cream, it was delicious, you can use chestnut puree from jar or tin.
I had frozen ground chestnuts.
My mom loves chestnuts like me.
Revista Paula- Chile año 1991
número especial de cocina
6 separate eggs
1 cup of sugar
1/2 teaspoon salt
2 teaspoon vanilla extract
1 cup sifted flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon vanila extract
1 cup icing sugar
2 cups chestnut puree (about 400 grams)
70 grams butter (room temperature)
1 tablespoon rum (optative)
150 grams chocolate bitter chopped
125 grams unsalted butter
some cherries or other red fruits to garnish
Preheat the oven to 180 ° c (350 F)
In a bowl beat the yolks until they are thick. Slowly add the sugar, salt and vanilla, beat constantly until the batter is pale and thick.
Gradually add the flourand cornstarch and mix. In another bowl beat the whites until they are firm and incorporate the sugar . Pour the batter into a round mold of 20/24 cm.
Lined with butter and buttered paper.
Bake for 25 minutes or until golden and fluffy. Leave to cool for about 5 minutes in the oven. Remove and allow to cool before unmolding.
Beat the chestnut puree with the butter, rum, sugar and vanilla until smooth.Set aside.
Gently heat the chocolate and cream together in a double boiler or a microwave set on low power. Stir until smooth, remove from heat.
To assemble the cake:
Using a serrated knife cut the cake crosswise in three equal pieces ,
Carefully transfer one place to a serving tray and brush generously with rum syrup and spread the half of chestnut filling.
Repeat with other layer brush with rum and place the last on top.
Spread the chocolate cream over the top and sides of the cake. Set aside for a while and put in fridge before serve.
Garnish with some cherries or other red fruits like strawberries or raspberries.
Torta de chocolate y castaña