Chestnut Chocolate Cake Recipe

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Chestnut Chocolate Cake
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Ingredients
18
Count
Nutrition
372
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. For cake: Preheat oven to 350F.
  2. Butter two, 8 inch round cake pans.
  3. Line with parchment, cut to fit, butter and lightly flour paper.
  4. Melt chocolate with espresso.
  5. Stir until smooth.
  6. Stir in yolks, one at a time.
  7. Place over hot water over double-boiler, and warm just until yolks thicken slightly, about 1 minute.
  8. Remove from over water.
  9. Stir in butter, one piece at a time, until melted.
  10. Blend in Cognac.
  11. Beat whites in large bowl with salt and cream of tartar until soft peaks form.
  12. Gradually add sugar, beating until stiff but not dry.
  13. Beat in cornstarch.
  14. Stir 1/4 of whites into chocolate mixture to lighten.
  15. Fold in remaining whites and pour into prepared pans.
  16. Bake until edges are firm, but inside is still slightly creamy, about 25 minutes.
  17. Cool in pans; cakes will deflate.
  18. Remove from pans and brush off crumbs.
  19. For ganache: Bring cream to boil in small saucepan over low heat.
  20. Remove from heat.
  21. Pour into mixing bowl.
  22. Add chocolate, cover, and let stand 5 minutes.
  23. Stir gently until chocolate is melted.
  24. Add Cognac.
  25. Refrigerate until mixture just begins to thicken.
  26. Beat at medium-high speed until light, increased in volume, and just beginning to form soft peaks.
  27. Cut out piece of cardboard slightly smaller than cake.
  28. Wrap in foil, set on rack.
  29. Top with 1 cake layer.
  30. Spread with ganache.
  31. Sprinkle with chopped chestnuts.
  32. Top with second layer.
  33. Press with baking sheet to level.
  34. Smooth edges.
  35. Refrigerate until ganache is chilled.
  36. (can be prepared up to 2 days ahead) For glaze: Bring cream to boil in medium saucepan.
  37. Remove from heat.
  38. Add chocolate, cover, and let stand 5 minutes.
  39. Stir gently until chocolate is melted.
  40. Blend in Cognac.
  41. Cool glaze until just warm to touch.
  42. Reserve 1/2 cup.
  43. Pour remainder over cake, tilting back and forth so glaze drops to coat sides.
  44. Smooth with offset spatula.
  45. Transfer to platter.
  46. Cool reserved glaze until set.
  47. Spoon half of reserved glaze into pastry bag fitted with small plain tip.
  48. Pipe crisscross pattern over top and sides of cake.
  49. Carefully sprinkle crumbled violets in a thick border around outer edge of cake.
  50. Brush off any violet crumbs that don’t make it.
  51. Fit bag with leaf tip; spoon in remaining glaze.
  52. Pipe leaves around bottom.
  53. Set violet in center.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 372.22 Kcal (1558 kJ)
Calories from fat 208.19 Kcal
% Daily Value*
Total Fat 23.13g 36%
Cholesterol 93.83mg 31%
Sodium 383.69mg 16%
Potassium 42.49mg 1%
Total Carbs 41.33g 14%
Sugars 29.48g 118%
Dietary Fiber 1.63g 7%
Protein 3.98g 8%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 3%
Iron 1.5mg 8%
Calcium 57.3mg 6%
Amount Per 100 g
Calories 300.31 Kcal (1257 kJ)
Calories from fat 167.98 Kcal
% Daily Value*
Total Fat 18.66g 36%
Cholesterol 75.7mg 31%
Sodium 309.57mg 16%
Potassium 34.28mg 1%
Total Carbs 33.34g 14%
Sugars 23.78g 118%
Dietary Fiber 1.31g 7%
Protein 3.21g 8%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 1.2mg 8%
Calcium 46.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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