Triple chocolate chestnut cake recipe And Books

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Triple chocolate chestnut cake recipe and books

So you would like to know how to make Triple chocolate chestnut cake recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

triple chocolate chestnut cake

For the cake:
60g unsalted butter plus extra for greasing
400g dark chocolate
9 medium freerange eggs
150g caster sugar
100g peeled cooked chestnuts (use the vacuumpacked ones) processed into crumbs

For the chocolate gloss:
200g dark chocolate
60g plain chocolate
50g unsalted butter

Making the chocolate base:
Lightly grease the inside of a 200mmm springform tin with a smidgen of butter
(use your fingers or the butter paper) then cut a strip of greaseproof paper that will wrap right around the inside of the tin and stand a good 20mm taller than the rim. Next cut a circle to fit the base.
Once fitted lightly butter the paper all over.
Preheat the oven to 180C/350F/gas mark 4.
Place a heatproof bowl (Pyrex or stainless steel) over a pan of simmering water.
The water should be shallow so that it doesn`t touch the bottom of the bowl and the bowl should be large enough to form a seal with the pan rim.
Break up 200g of the dark chocolate place in the bowl and melt then stir in thoroughly the 60g of butter (without beating) and remove the bowl from the pan.
Stir in 100g of chestnut crumbs into the beaten chocolate.
Separate the yolks of five eggs from their whites and tip the yolks into a mixing bowl; put the whites into another bowl that`s big enough to whisk them in.
Using a whisk (electric or hand) beat the yolks with the sugar until pale and creamy.
Then beat the chocolate and butter mixture into the eggyolk mixture.
Beat the egg whites until they form soft peaks then using a large metal spoon fold these into the chocolate mixture until there are no traces of white.
Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 30 to 35 minutes.
Test to see if it is cooked by sticking a skewer through the centre: if it comes out wet. leave the cake in the oven for a little longer but remember this is not a sponge (the mixture should remain moist).
Once cooked leave to cool completely in the tin.
It will have a slightly puffed top which needs to be gently pushed flat before adding the layer of mousse.
Making the mousse:
Melt the remaining 200g of chocolate from the cake recipe following the same method and remove from the heat.
Meanwhile separate the yolks and whites of the remaining four eggs.
Beat the yolks into the liquid chocolate and whip up the whites until they form soft peaks.
Fold the whipped whites into the chocolate and yolk as you did before. Pour this over the top of the cooled cake and leave to set for at least a couple of hours put it somewhere cool but not in the fridge.
Once set unclip the tin and carefully lift out the cake.
An hour or two before you want to serve carefully peel off the band of greaseproof paper and slide a spatula or knife between the cake and the base of the tin to release it.
Peel off the base paper tidy off any wayward crumbs and slide onto a serving platter.
To avoid spattering the platter while you`re coating the cake cut four wide strips of greaseproof paper and slide them under the cake so that they are covering the platter and are easy to remove.
Making the chocolate gloss:
Start tempering the chocolate covering a couple of hours before you want to serve the cake.
I`ve given my suckitandsee method here for precise temperatures see chocolate info.
Melt the dark chocolate and plain chocolate in a bowl over simmering water in the same way as before.
Stir in the butter until thoroughly incorporated then remove from the hotwater pan and leave to cool for about 30 minutes.
Reheat again until very runny then allow to cool again.
It needs to end up spreadable and not too runny.
The best way to gauge it is to let it cool for about 30 minutes then spoon a blob up the inside of the bowl.
If it flows but still holds some shape it has reached the right consistency.
It could take up to an hour to reach this stage.
Try to catch it at the right moment or it will turn fudgy when you spread it.
When it`s just right spoon the mixture into the centre of the cake then using a wide bendy knife swirl over the edges. around the sides and back up on top again to give it a whirled and tailored finish.
Leave to set before serving.

Don`t put this cake in the fiidge its dark jacket will get chill burns and the flavour will be dulled.

Makes 8 goodsized slices

Ifyou can`t make up your mind which of the above to make (and frankly I don`t blame you) make a hybrid of the two. Continue with the rest of the recipe as is: you`ll end up with triple chocolate chestnut cake.


We truly hope you will like this American recipe, and enjoy your tasty Triple chocolate chestnut cake recepie. Check out these great recipe books and learn how to make Triple chocolate chestnut cake!
View Recipe Books - Triple Recipe

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