Best Chocolate Chestnut Cake Recipes

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CHOCOLATE CHESTNUT CAKE



Chocolate Chestnut Cake image

This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The recipe is a slight adaptation from one in Alice Medrich's baking book "Flavor Flours." The cake may be baked a day or two in advance of serving.

Provided by David Tanis

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

4 ounces/115 grams chocolate (64 percent cacao or less)
4 ounces/113 grams unsalted butter
4 large eggs, separated
1/2 cup/100 grams sugar plus 2 tablespoons for topping
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup/55 grams chestnut flour
1/2 cup/85 grams chopped cooked chestnuts (use canned or vacuum-packed)
1 cup heavy cream, for topping
Chocolate curls or cocoa powder, for garnish

Steps:

  • Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
  • In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
  • Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
  • Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
  • Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top - this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
  • To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 60 milligrams, Sugar 6 grams, TransFat 0 grams

CHOCOLATE-CHESTNUT MOUSSE CAKE



Chocolate-Chestnut Mousse Cake image

This stunning dessert is a simple-to-make icebox cake. Chocolate shavings are easily made with a vegetable peeler.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 12

Vegetable oil, for pan
1 jar (7.4 ounces) peeled roasted chestnuts
1 cup whole milk
1/4 cup plus 1 tablespoon light-brown sugar
Pinch of coarse salt
3 large egg yolks
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, room temperature
2 ounces bittersweet chocolate (preferably 61 percent cacao), melted and slightly cooled, plus more for shavings
1 1/2 cups cold heavy cream
24 chocolate wafer cookies (from 1 package)

Steps:

  • Lightly coat an 8-inch round cake pan with oil, and line with plastic, leaving a 4-inch overhang.
  • Finely grind chestnuts in a food processor. Heat ground chestnuts, milk, 3 tablespoons sugar, and the salt in a medium saucepan over medium-high heat, stirring occasionally, until bubbles form at edge.
  • Whisk together yolks, cornstarch, and remaining 2 tablespoons sugar in a medium heatproof bowl.
  • Slowly add hot chestnut mixture to yolk mixture, whisking constantly. Return to pan; cook over medium-low heat, whisking constantly, until thick, about 2 minutes. Transfer to the bowl of a mixer. Add vanilla and butter. Beat on medium speed until cool, about 5 minutes. Stir half the chestnut mixture into melted chocolate.
  • Beat 1 1/4 cups cream until soft peaks form. Using a rubber spatula, gently fold half the whipped cream into plain chestnut mixture and the other half into chocolate-chestnut mixture.
  • Pour chestnut mousse into prepared pan. Cover with 12 chocolate wafers, working in a circular pattern. Top with chocolate-chestnut mousse and remaining 12 chocolate wafers. Fold plastic overhang over top to cover cake. Refrigerate overnight.
  • Uncover cake; place a platter on top, flip, and unmold. Remove plastic. Beat remaining 1/4 cup cream until soft peaks form. Spread on top of cake. Garnish with chocolate shavings.

CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE



Chestnut Cake with Chocolate-Armagnac Glaze image

This Armagnac-infused cake renders this a very special ending for any holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 15

Vegetable-oil cooking spray
2 cups cake flour (not self-rising), plus more for dusting
2 teaspoons baking powder
3/4 teaspoon salt
1/2 vanilla bean, halved lengthwise
1 1/2 cups granulated sugar
2 sticks (16 tablespoons) unsalted butter, room temperature
4 large eggs, separated, plus 1 large egg white
1 cup Chestnut Puree
1/4 cup whole milk
Armagnac Simple Syrup for Chestnut Cake with Chocolate-Armagnac Glaze
Chestnut Pastry Cream
Whipped Bittersweet Ganache Frosting
Chocolate-Armagnac Glaze
Roasted peeled chestnuts (optional), for garnish

Steps:

  • Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
  • Whisk together flour, baking powder, and salt in a medium bowl.
  • Using the tip of a paring knife, scrape seeds from vanilla bean into a large bowl, and discard pod. Add 1 cup sugar, and beat with a mixer on medium-high speed for 30 seconds. Add butter, and beat until pale and fluffy. Beat in egg yolks. Reduce speed to low. Add flour mixture in 3 additions, alternating with chestnut puree after first addition and milk after second, scraping down sides of bowl as needed. Transfer batter to a large bowl.
  • Beat egg whites in a clean bowl with a mixer on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Whisk one-third of the egg whites into batter just until combined. Gently but thoroughly fold in remaining whites. Scrape batter into prepared pan, and smooth top.
  • Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool completely in pan on a wire rack. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
  • Using a serrated knife, trim rounded top of cake to create a flat surface. Slice cake horizontally into 3 layers. Place bottom layer on a cake stand, and brush generously with Armagnac syrup. Spread 1 1/4 cups pastry cream over syrup, leaving a 1/4-inch border around edge. Top with second cake layer, syrup, and pastry cream. Top with remaining cake layer, bottom up. Refrigerate for 30 minutes.
  • Spread frosting over top and sides of cake. Refrigerate for 10 minutes. Pour glaze over top, letting some drip down sides. Garnish with roasted chestnuts if desired.

CHESTNUT CAKE WITH CHOCOLATE GANACHE AND SINGLE-MALT SCOTCH SYRUP



Chestnut Cake With Chocolate Ganache And Single-Malt Scotch Syrup image

The combination of chestnuts, chocolate and single-malt Scotch is powerful, so you'll need to frost this with milk chocolate instead of the usual bittersweet. The milk chocolate ganache tempers the Scotch and mellows the chestnuts, and brings the whole dessert together harmoniously. The cake itself is almost a meringue. Use your best single-malt for this - a lesser one will make for a good but not great result.

Provided by Bill Yosses

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

1 cup confectioners' sugar, more for serving
1 cup almond flour (see note)
1/2 cup all-purpose flour
1/2 cup chestnut flour (see note)
8 large egg whites
Pinch cream of tartar
1 cup lightly packed light brown sugar, sifted
1/2 cup granulated sugar
1/4 cup aged single-malt Scotch whiskey
1 cup walnut halves
1 15-ounce jar chestnuts packed in syrup, drained (see note)
Milk chocolate ganache (see recipe)

Steps:

  • Preheat oven to 375 degrees. Grease and flour three 8-inch round cake pans, and line with parchment paper. Sift confectioners' sugar, almond flour, all-purpose flour and chestnut flour into a bowl.
  • In a dry bowl of a mixer fitted with whisk attachment, whip egg whites until foamy. Add cream of tartar and 1 tablespoon brown sugar, and beat until soft peaks form. Gradually add remaining brown sugar; whip until very stiff and glossy.
  • Gently fold sifted dry ingredients into meringue in three stages. Divide batter among pans, and smooth tops. Bake for 17 to 20 minutes, until tops are brown and spring back when lightly pressed. Transfer to a wire rack, and let cool.
  • Reduce oven temperature to 325 degrees. Line a rimmed baking sheet with parchment or a nonstick liner. In a small saucepan, combine granulated sugar with 1/2 cup water. Bring to a boil, stirring until sugar dissolves. Let cool.
  • Stir whiskey into syrup. Place walnuts in a bowl, and toss them with 1/4 cup syrup. Pour nuts out onto baking sheet in a single layer. Bake for 15 minutes, stirring every 5 minutes. Transfer to a wire rack to cool. Meanwhile, chop all but four of candied chestnuts, and set aside.
  • To assemble cake, cut a piece of cardboard into an 8-inch round or use removable bottom of a springform pan. Place a cake layer upside down on this base. Brush cake with a generous amount of whiskey syrup. Spread about 3/4 cup ganache on top, and sprinkle with half the chopped chestnuts. Lay another upside-down cake layer on top, and brush with more syrup. Spread on another layer of ganache, and sprinkle with remaining chopped chestnuts. Repeat with final layer of cake, more syrup and more ganache. Using a metal spatula, spread a thin layer of ganache onto sides of cake. Refrigerate for 1 hour. Spread another coat onto top and sides of cake, smoothing it well. Press candied walnut halves onto sides, and arrange candied chestnuts on top. Sprinkle with confectioners' sugar before serving.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 3 grams, Carbohydrate 91 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 65 milligrams, Sugar 55 grams

ARMAGNAC SIMPLE SYRUP FOR CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE



Armagnac Simple Syrup for Chestnut Cake with Chocolate-Armagnac Glaze image

Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 3

1/4 cup granulated sugar
1/2 cup water
2 tablespoons Armagnac

Steps:

  • Bring sugar and the water to a boil in a saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat, and stir in Armagnac. Let cool completely.

NIGELLA LAWSON CHOCOLATE CHESTNUT CAKE ( GLUTEN FREE )



Nigella Lawson Chocolate Chestnut Cake ( Gluten Free ) image

Make and share this Nigella Lawson Chocolate Chestnut Cake ( Gluten Free ) recipe from Food.com.

Provided by Flowerfairy

Categories     Dessert

Time 1h15m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 9

225 g dark chocolate
6 eggs, separated
1 pinch salt
125 g unsalted butter, softened
435 g unsweetened chestnut puree
2 tablespoons rum
65 g granulated sugar
whipped cream
candied chestnuts (for decoration)

Steps:

  • Preheat the oven to 180 degrees C, gas mark 4. Grease a 23 cm spring form or cake tin.
  • Break the chocolate into pieces and melt in the microwave or in a double boiler (au bain-marie), and set aside.
  • Whisk the egg whites with a pinch of salt until stiff, but not dry.
  • In another bowl, whisk butter and chestnut puree with the sugar. Gradually whisk in the egg yolks, then add the rum and chocolate.
  • Stir in a dollop of the egg white, whisk well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture.
  • Pour the batter into the tin and let bake for 40 to 60 minutes. You could do the toothpick test, but it should not come out completely clean. Let the cake cool in it's tin on a rack before you unmold it on to a plate.
  • Decorate with whipped cream and candied chestnuts.

Nutrition Facts : Calories 258, Fat 16.5, SaturatedFat 9.3, Cholesterol 86.5, Sodium 50.6, Carbohydrate 25.8, Fiber 2.3, Sugar 0.3, Protein 5.6

PASTRY CREAM FOR CHESTNUT CHOCOLATE LAYER CAKE



Pastry Cream for Chestnut Chocolate Layer Cake image

Use this recipe to make our Chestnut Chocolate Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 9-inch layer cake

Number Of Ingredients 9

1 1/2 cups milk
1 1/2 tablespoons cornstarch
1 1/2 tablespoons all-purpose flour
1/3 cup sugar
Pinch of table salt
1 large whole egg
1 large egg yolk
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract

Steps:

  • In a medium saucepan, bring the milk to a boil. Fill a large bowl with ice and water; set aside.
  • In a medium bowl, combine cornstarch, flour, sugar, salt, egg, and egg yolk; whisk until well combined. Pour one-quarter of the boiling milk into egg mixture, whisking until combined. Whisk mixture back into remaining milk; place over medium-low heat. Whisk until mixture begins to bubble and has thickened, 4 to 5 minutes.
  • Remove from heat; whisk in butter and vanilla until butter is completely melted.
  • Transfer mixture to a medium bowl; place bowl in the ice bath. Let stand until cold, stirring occasionally, about 10 minutes. Cover with plastic wrap, and store in the refrigerator until ready to use.

CHOCOLATE GANACHE FOR CHESTNUT CHOCOLATE LAYER CAKE



Chocolate Ganache for Chestnut Chocolate Layer Cake image

Use this recipe to make our Chestnut Chocolate Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 9-inch layer cake

Number Of Ingredients 2

5 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream

Steps:

  • Place chocolate in a small bowl. Bring cream to a boil in a small saucepan over medium-high heat. Pour the boiling cream over the chocolate. Cover with plastic wrap for several minutes. Remove wrap, and stir until chocolate is completely smooth and melted. Set ganache aside in a cool place, and let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes.

SIMPLE FLOURLESS CHOCOLATE AND CHESTNUT TRUFFLE CAKE WITH FRESH



Simple Flourless Chocolate and Chestnut Truffle Cake With Fresh image

This is absolutely DIVINE! The texture is smooth and somewhere between a chocolate cake a chocolate truffle. If you love chocolate, you'll love this as its just out of this world. A good substitute for those who don't like Christmas pudding, though I bet everyone will go off Christmas pudding once they taste this! Double or Triple the quantities for a larger party, a small slice is usually enough as its very rich. The brandy is optional and comes through more as a subtle flavour than anything else but feel free to add more to the cream if you prefer a stronger flavour (I do). If I make this during the summer I would leave out the brandy. Also this cake needs to be made at least a day in advance and it freezes well too.

Provided by robd16

Categories     Dessert

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

200 g good quality dark chocolate (70% cocoa)
200 g butter
200 g vacuum packed cooked and peeled chestnuts (or fresh)
200 g sugar
200 ml milk
3 eggs
1 tablespoon brandy (optional)
2 teaspoons pure vanilla extract
1 teaspoon good quality instant coffee granules
200 ml double cream (heavy)
2 tablespoons confectioners' sugar (icing)
1 tablespoon brandy (optional)
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 150C
  • Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
  • Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
  • Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
  • Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
  • Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
  • Leave to cool in the pan then cover and transfer to the fridge.
  • Next day Whip the cream adding the brandy and sugar.
  • Turn the cake out, split and fill with cream.
  • Keep refrigerated until ready to serve.

Nutrition Facts : Calories 1226.5, Fat 95.7, SaturatedFat 58.4, Cholesterol 342.2, Sodium 397.5, Carbohydrate 98, Fiber 9.6, Sugar 55.2, Protein 16.1

CHESTNUT CHOCOLATE LAYER CAKE



Chestnut Chocolate Layer Cake image

Chestnut flour creates a moist texture with a fine crumb, and chestnut flour makes every layer of this cake taste nutty.This rich, chocolatey cake is best when served the day it is made.

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 17

Unsalted butter, for pans
14 ounces fresh chestnuts
1 cup sugar
4 large eggs, room temperature, separated
1/2 teaspoon cream of tartar
1 cup sifted cake flour, (not self-rising)
2/3 cup sifted chestnut flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup water
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
6 ounces very finely ground semisweet chocolate
Pastry Cream for Chestnut Chocolate Layer Cake
Chocolate Ganache for Chestnut Chocolate Layer Cake
8 marrons glaces (optional)

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round professional baking pans, and line bottoms with parchment. Butter parchment, and set aside. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside. Heat the oven temperature to 325 degrees. Let chestnuts cool completely. Transfer chestnuts to the bowl of a food processor. Add 2 tablespoons sugar, and pulse until very finely ground; set aside.
  • Place egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy on medium-low speed, 5 to 6 minutes. With mixer running, slowly add 1/2 cup sugar. Raise speed to medium-high; beat until stiff peaks form, 6 to 7 minutes. Transfer egg-white mixture to a bowl.
  • Into the bowl of an electric mixer fitted with the paddle attachment, sift together the cake flour, chestnut flour, baking powder, cinnamon, salt, and remaining 6 tablespoons sugar. Add the egg yolks and the water, oil, and vanilla, and beat on medium speed until smooth and well combined, about 1 minute.
  • Using a rubber spatula, carefully and gently fold the flour mixture in 4 or 5 additions into the egg-white mixture until well combined. Gently fold in the reserved chestnuts and chocolate. Evenly divide the batter between the two prepared cake pans, and bake on one shelf, rotating the pans halfway through baking, until golden and a cake tester inserted into the center of the cakes come out clean, about 65 minutes. Transfer to a wire rack until completely cool. Invert pans to remove cakes. Remove the parchment paper.
  • Place one layer on a cake round or directly onto a cake stand or serving platter. Using an offset spatula, evenly spread the pastry cream on top to within 1/2 inch of the edges. Place the other layer on top.
  • Pour ganache on top; carefully spread to about 1/4 inch from edges. Ganache will overflow slightly and gently brim edges. Arrange marrons glaces on top of cake, spaced evenly. Set cake aside in a cool place to allow the ganache to firm.

CHESTNUT CHOCOLATE CAKE



Chestnut Chocolate Cake image

This is a 'show off' cake. Not easy, but it's not for every day. Definitely something to grace your dessert table over the holidays.

Provided by evelynathens

Categories     Dessert

Time 1h45m

Yield 12-14 serving(s)

Number Of Ingredients 18

8 ounces best-quality bittersweet chocolate, finely chopped
1/4 cup cold espresso
4 eggs, separated,room temperature
10 tablespoons butter, cut into 10 pieces
1 tablespoon cognac
1 pinch salt
1 pinch cream of tartar
1/2 cup sugar
1/2 cup cornstarch
3/4 cup whipping cream
8 ounces best-quality bittersweet chocolate, finely chopped
1 tablespoon cognac
10 glaceed chestnuts, chopped coarsely (available at fine food emporiums)
1 cup whipping cream
9 ounces best-quality bittersweet chocolate, finely chopped
1 tablespoon cognac
1 candied violet (available at fine food emporiums)
2 tablespoons crumbled violets

Steps:

  • For cake: Preheat oven to 350F.
  • Butter two, 8 inch round cake pans.
  • Line with parchment, cut to fit, butter and lightly flour paper.
  • Melt chocolate with espresso.
  • Stir until smooth.
  • Stir in yolks, one at a time.
  • Place over hot water over double-boiler, and warm just until yolks thicken slightly, about 1 minute.
  • Remove from over water.
  • Stir in butter, one piece at a time, until melted.
  • Blend in Cognac.
  • Beat whites in large bowl with salt and cream of tartar until soft peaks form.
  • Gradually add sugar, beating until stiff but not dry.
  • Beat in cornstarch.
  • Stir ¼ of whites into chocolate mixture to lighten.
  • Fold in remaining whites and pour into prepared pans.
  • Bake until edges are firm, but inside is still slightly creamy, about 25 minutes.
  • Cool in pans; cakes will deflate.
  • Remove from pans and brush off crumbs.
  • For ganache: Bring cream to boil in small saucepan over low heat.
  • Remove from heat.
  • Pour into mixing bowl.
  • Add chocolate, cover, and let stand 5 minutes.
  • Stir gently until chocolate is melted.
  • Add Cognac.
  • Refrigerate until mixture just begins to thicken.
  • Beat at medium-high speed until light, increased in volume, and just beginning to form soft peaks.
  • Cut out piece of cardboard slightly smaller than cake.
  • Wrap in foil, set on rack.
  • Top with 1 cake layer.
  • Spread with ganache.
  • Sprinkle with chopped chestnuts.
  • Top with second layer.
  • Press with baking sheet to level.
  • Smooth edges.
  • Refrigerate until ganache is chilled.
  • (can be prepared up to 2 days ahead) For glaze: Bring cream to boil in medium saucepan.
  • Remove from heat.
  • Add chocolate, cover, and let stand 5 minutes.
  • Stir gently until chocolate is melted.
  • Blend in Cognac.
  • Cool glaze until just warm to touch.
  • Reserve ½ cup.
  • Pour remainder over cake, tilting back and forth so glaze drops to coat sides.
  • Smooth with offset spatula.
  • Transfer to platter.
  • Cool reserved glaze until set.
  • Spoon half of reserved glaze into pastry bag fitted with small plain tip.
  • Pipe crisscross pattern over top and sides of cake.
  • Carefully sprinkle crumbled violets in a thick border around outer edge of cake.
  • Brush off any violet crumbs that don’t make it.
  • Fit bag with leaf tip; spoon in remaining glaze.
  • Pipe leaves around bottom.
  • Set violet in center.

Nutrition Facts : Calories 281.8, Fat 24.1, SaturatedFat 14.6, Cholesterol 143.5, Sodium 118.8, Carbohydrate 14.3, Fiber 0.1, Sugar 8.5, Protein 2.9

CHESTNUT CHOCOLATE LAYER CAKE



Chestnut Chocolate Layer Cake image

This cake is best when served the day it is made. You can bake the cake in the morning and finish it later in the day. It can stand in a cool place for about 3 hours before serving. Marrons glacés (whole candied chestnuts) are available in specialty food stores.

Yield Makes one 9-inch layer cake

Number Of Ingredients 20

Unsalted butter, for the pans
14 ounces fresh chestnuts
1 cup sugar
4 large eggs, room temperature, separated
1/2 teaspoon cream of tartar
2/3 cup sifted cake flour (not self-rising)
3/4 cup sifted chestnut flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup water
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, very finely ground
2 cups Pastry Cream (page 655)
Chocolate Ganache (recipe follows)
8 marrons glacés (optional)
5 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream
(makes enough for one 9-inch layer cake)

Steps:

  • Preheat the oven to 350°F. Butter two 9 × 2-inch round professional baking pans, and line the bottoms with parchment. Butter the parchment, and set aside.
  • Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; let cool completely. Transfer the chestnuts to the bowl of a food processor. Add 2 tablespoons sugar, and pulse until very finely ground; set aside. Reduce the oven temperature to 325°F.
  • Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy on medium-low speed, 5 to 6 minutes. With the mixer running, slowly add 1/2 cup sugar. Raise speed to medium-high; beat until stiff peaks form, 6 to 7 minutes. Transfer the egg white mixture to a bowl.
  • Into the bowl of an electric mixer fitted with the paddle attachment, sift together the cake flour, chestnut flour, baking powder, cinnamon, salt, and remaining 6 tablespoons sugar. Add the egg yolks, water, oil, and vanilla; beat on medium speed until smooth and well combined, about 1 minute.
  • Using a rubber spatula, carefully and gently fold the flour mixture in 4 or 5 additions into the egg white mixture until well combined. Gently fold in the reserved chestnuts and chocolate. Evenly divide the batter between the prepared cake pans.
  • Bake on the same shelf, rotating the pans halfway through baking, until golden and a cake tester inserted into the centers of the cakes come out clean, about 65 minutes. Transfer to a wire rack until completely cool. Invert the pans to remove the cakes. Remove the parchment paper.
  • Place 1 layer on a cake round (or directly onto a cake stand or serving platter). Using an offset spatula, spread the pastry cream on top to within 1/2 inch of the edges. Place the other layer on top.
  • Pour the ganache on top; carefully spread to about 1/4 inch from the edges. The ganache will overflow slightly and gently brim the edges. Arrange the marrons glacés on top of the cake, spaced evenly. Set the cake in a cool place to allow the ganache to firm.
  • Place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan over medium-high heat. Pour the boiling cream over the chocolate. Cover with plastic wrap for several minutes. Remove the wrap, and stir until the chocolate is completely smooth and melted. Set the ganache in a cool place; let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes. to cool. In a medium bowl, sift together the flour, salt, and baking powder; set aside.

CHOCOLATE CHESTNUT CAKE WITH HAZELNUTS AND CHESTNUT CREAM GLAZE



Chocolate Chestnut Cake With Hazelnuts and Chestnut Cream Glaze image

This is an unusual coffeecake, with surprising and subtle shades of chestnut and chocolate. Everyone will ask what is different about this cake, but hardly anyone will guess this marvelous combination.

Provided by Olha7397

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

2 eggs
3/4 cup sour cream
3/4 cup sugar
1/2 cup canned sweetened chestnut puree
1/2 cup butter, softened
2 teaspoons vanilla
1/2 cup semi-sweet chocolate chips, melted
2 cups self-rising flour
1 teaspoon baking powder
1/2 cup chopped toasted hazelnuts
1/2 cup miniature chocolate chip
1/2 cup sifted powdered sugar (sometimes called icing or confectioners')
1 tablespoon cream
1/2 teaspoon vanilla
2 tablespoons chopped toasted hazelnuts
1 tablespoon canned sweetened chestnut puree

Steps:

  • FOR THE CAKE: Beat together first 6 ingredients. Beat in the melted chocolate. Combine and add the remaining ingredients and beat until blended. Do not overmix.
  • Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then invert and continue cooling on a rack.
  • When cool, drizzle top decorative.
  • FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended.
  • NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake.
  • Hazelnuts can be toasted in a 350°F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins.
  • Easiest & Best! Coffee Cakes and Quick Breads.

Nutrition Facts : Calories 554.7, Fat 30.7, SaturatedFat 15, Cholesterol 94.1, Sodium 556.2, Carbohydrate 66, Fiber 3.1, Sugar 38.5, Protein 8

CHOCOLATE CHESTNUT AND CHERRY CAKE



Chocolate Chestnut And Cherry Cake image

Provided by Molly O'Neill

Categories     dessert

Time 45m

Yield 8 - 10 servings

Number Of Ingredients 8

1 pound bittersweet chocolate, coarsely chopped
10 tablespoons unsalted butter
1/4 cup heavy cream
1/2 cup sweetened chestnut puree
5 eggs, separated
1 cup dried cherries, coarsely chopped
1/4 cup sugar
Whipped cream, for garnish

Steps:

  • Preheat oven to 350 degrees. Butter a 10-inch springform pan and set aside. Place the chocolate and butter in a double boiler, over barely simmering water. Heat, stirring from time to time, until melted and smooth. Remove from heat and whisk in the cream and the chestnut puree.
  • Place the egg yolks in a large bowl and whisk until yolks have thickened and turned a pale yellow color. Spoon the chocolate mixture into the bowl with the yolks and whisk until smooth. Stir in the dried cherries.
  • Beat the egg whites until soft peaks form. Gradually beat in the sugar. Stir 1/3 of the egg whites into the chocolate mixture to lighten. Fold in the remaining whites. Scrape the batter into the prepared pan.
  • Bake until the cake just springs back when touched in the center, 20 to 25 minutes. Place on a rack to cool completely. Cut into wedges and serve with softly whipped cream.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 30 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 42 milligrams, Sugar 41 grams, TransFat 0 grams

CHOCOLATE CHESTNUT CAKE



Chocolate Chestnut Cake image

This is a fairly involved recipe, but it's worth it - the result is a very rich, chocolate dessert that's a winner at holidays. The outer glaze is fairly glossy, making this a simple, elegant looking dessert. The prep time includes preparation, assembly, and cooling.

Provided by ChrisMc

Categories     Dessert

Time 3h10m

Yield 1 cake

Number Of Ingredients 16

1/3 cup cake flour
1/3 cup cornstarch
1/4 cup alkalized cocoa
3 large eggs
3 egg yolks
3/4 cup sugar
1 pinch salt
1/3 cup water
1/3 cup sugar
6 tablespoons kirsch (cherry liquor)
2 teaspoons vanilla
1 1/2 cups butter
1 1/2 cups sweet chestnut spread
1 cup heavy cream
8 ounces semisweet chocolate
chocolate shavings (optional)

Steps:

  • To make the chocolate genoise: Sift together the flour, cornstarch and cocoa.
  • Whisk the whole eggs, yolks, sugar, and salt.
  • Place over simmering water until the temperature is 100 degrees.
  • Whip on high 3-4 minutes.
  • Fold in the dry ingredients.
  • Cover the bottom of a springform pan with wax paper and pour in batter.
  • Bake 30 minutes at 350 degrees, then remove from oven and let cool completely.
  • Meanwhile, boil the water and sugar.
  • Cool and add 1/4 cup kirsch and the vanilla.
  • Beat the butter and add in chestnut spread.
  • Mix the remaining 2 tbs kirsch into the chestnut mixture.
  • If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup.
  • Bring the cream to a simmer, then remove from ehat and add chocolate.
  • Let stand for 5 minutes, then whisk smooth.
  • Cut the cooled cake into 3 layers.
  • Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture.
  • Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture.
  • Add the top layer and brush with the remaining 1/3 of the sugar syrup.
  • Cover the top and sides with the remaining chestnut mixture.
  • Chill the cake for 1 hour.
  • Cover the cake with the chocolate-cream glaze.
  • If desired, garnish with chocolate shavings.
  • Chill before serving.

Nutrition Facts : Calories 6006.2, Fat 513.3, SaturatedFat 313.9, Cholesterol 2259, Sodium 2504.8, Carbohydrate 381.1, Fiber 46, Sugar 221.9, Protein 71.2

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