Cakes and Pastries Recipes - Chestnut Cake with Dark Chocolate Sauce Recipe

Ingredients

Serves 6:

• 2 1/4lbs/1 kg sugar lumps

• 1 vanilla pod

• 2 1/41bs/1 kg plain chestnuts

• 8 eggs

• 1/2 lb/220 g butter

• 7 oz/200 g confectioners' sugar

• 1 1/2 tbsp flour

• 1 pinch of salt

Dark chocolate sauce:

• 14 oz/400 g dark chocolate

• 3 1/2 oz/100 g sugar

• 1 pinch of salt

• 3 1/2 oz/100 g butter

• 1 cup/250 ml crème fraiche

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Method:

1. In a saucepan prepare the syrup by combining 4 cups (1l) of water, the sugar lumps, and the vanilla pod, split lengthwise. Add the chestnuts to the syrup and allow them to poach for 15 min.

2. Preheat the oven to 350°F/180°C. Separate the egg whites from the yolks.

3. Strain the chestnuts and pass through a vegetable mill, setting aside 10 chestnuts. Add 7 oz (200 g) of butter, the confectioners' sugar, and the egg yolks to the puree.

4. Grease and flour an 7 inch (18 cm) charlotte pan. Whisk the egg whites together with a pinch of salt until they form stiff peaks. Fold the beaten whites gently into the chestnut puree. Pour the batter into a pan. Place in a double boiler and bake for 40 min.

5. Allow the cake to cool, turn out, and store it in the refrigerator.

6. Prepare the dark chocolate sauce: melt the chocolate with a 1 glass of water in a double boiler. Add the sugar, salt, and butter, cut into pieces. When the mixture is smooth, fold in the crème fraiche. Allow it to cool.

7. Before serving, place a dome of chocolate sauce in the center of the cake. Place 7 whole chestnuts around the sides of the cake and cut the remaining chestnuts into small pieces and serve at the base of the cake. Serve the remaining sauce on the side.