Chocolate Chestnut Cake

CHOCOLATE GLAZE
6 oz Semisweet chocolate; finely
-chopped
3/4 c Double (heavy) cream
2 tb Light corn syrup
1 ts Vanilla extract
White chocolate curls for
-garnish (optional)

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Date: 24 Dec 1994 00:22:16 -0500

Source: Chocolatier Magazine, November 1992. 8 – 10 servings.

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 waxed paper and butter
the paper.

Melt the chocolate with the kirsch in a bowl over hot (not boiling) water.
Transfer the chocolate mixture to a large bowl. Using an electric mixer set
at medium speed, beat the chestnut puree into the chocolate mixture just
until blended. The mixture 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 tablespoon at a time, beat in the butter, making sure each addition is
fully incorporated before adding the next. Add the flour and salt and mix
on low speed just until the mixture is smooth.

In a grease-free large bowl, using an electric mixer, beat the egg whites
at low speed until frothy. Gradually increase the speed to high and beat
the whites until they form soft peaks. While continuing to beat, gradually
add the sugar one teaspoon at a time. Beat the whites until they form
stiff, shiny peaks.

Fold one third of the whites into the chocolate mixture to lighten it. Fold
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 minutes, until 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. Do not overbake. Set the cake in the pan on a wire
rack to cool for 1 hour.

When the cake is completely cool, invert it onto an 8.5 inch cardboard cake
circle and peel off the paper circle. Wrap the cake in plastic wrap and
refrigerate overnight.

Make the chocolate glaze: Put the chocoate in a 1 quart measuring cup with
a pouring spout. In a small saucepan, set over medium heat, heat the cream
and corn syrup, stirring constantly with a wooden spoon, until the mixture
comes to a boil. Pour the hot cream over the chocolate. Let the mixture
stand for 30 seconds to melt the chocolate. Gently whisk until 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 warm 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 chill for 5 to 10 minutes 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 hot knife. Rinse the knife
blade between slices. Transfer the cake slices to dessert plates. If
desired, 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
minutes before serving. You can even dust the plate with some cocoa and
serve a few marrons glaces on the side.

REC.FOOD.RECIPES ARCHIVES

/MISC