CHOCOLATE CHESTNUT CAKE
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
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
CHESTNUT CHOCOLATE LAYER CAKE
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
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 LAYER CAKE
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
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.
CHESTNUT CHOCOLATE CAKE
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
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 dont 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
CHOCOLATE GANACHE FOR CHESTNUT CHOCOLATE LAYER CAKE
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
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.
CHOCOLATE LAYER CAKE
This is the best chocolate layer cake recipe I have found yet! Give it a try!
Provided by CulwellKids
Categories Chocolate Cake
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
- Stir flour, sugar, baking soda, and salt together in a large bowl.
- Combine water, oil, butter, and cocoa powder in a medium saucepan; bring to a boil, stirring constantly. Pour over the dry ingredients and stir just until smooth.
- Whisk buttermilk, eggs, and vanilla together in a small bowl. Add to the batter and stir to combine. Pour into the prepared cake pans.
- Bake in preheated oven for until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Let cake cool completely before icing with your favorite icing!
Nutrition Facts : Calories 374.7 calories, Carbohydrate 50.8 g, Cholesterol 51.7 mg, Fat 18.2 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 226.6 mg, Sugar 34 g
CHOCOLATE CHESTNUT CAKE
Make and share this Chocolate Chestnut Cake recipe from Food.com.
Provided by MarielC
Categories Dessert
Time 3h30m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 29
Steps:
- For cake: Preheat oven to 350°F Butter and flour 9x2-inch round metal baking pan. Line bottom of pan with parchment paper.
- Put chestnut spread in small bowl. Mix in 3 tablespoons sugar, 2 teaspoons vanilla extract and 2 teaspoons cinnamon. Set aside.
- Sift flour, baking powder, and salt into medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy. Beat in 1 cup brown sugar, then egg yolks and vanilla extract. Beat in chestnut spread mixture, then milk. Mixture will look a bit grainy.
- Sift dry ingredients over the mixture and gently mix together by hand.
- Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining 1/4 cup brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.
- Transfer batter to prepared pan. Bake cake until golden and tester inserted into center comes out clean, about 50 to 60 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
- For Chestnut Cream: Melt chocolate over simmering water or in microwave. Set aside to cool. Place one cup unsweetened chestnut spread in bowl of food processor (mini bowl is fine). Pulse a few times to loosen. Add powdered sugar, vanilla extract and process to combine well. Add melted chocolate and process to combine well.
- In large bowl of electric mixer (preferably chilled) whip the cream on high until until very soft peaks form. Add the chocolate chestnut mixture and beat until stiff peaks form.
- For Dark Chocolate Ganache: Place the semisweet chocolate in a 3-quart stainless steel bowl. Heat the heavy cream and the butter in a saucepan over medium high heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add the vanilla, the coffee, the liquor and the salt. Stir until smooth. This may take a few minutes as the cream absorbs the chocolate. Once well combined, set aside to cool. If desired, set aside and chill about 1 1/2 cups ganache to pipe onto finished cake.
- For Chestnut Brandy Syrup: Mix all ingredients in a small bowl until sugar dissolves.
- Assemble the cake: Take the cake out of the pan and remove parchment. Split into three even layers. Arrange one of the cake layers in a 9-inch springform pan. Brush with the chestnut brandy syrup. Evenly spread half the filling over the cake and top with the second layer. (It's best to use an offset spatula to spread the filling). Brush layer with the with syrup. Remove ring from springform pan and coat sides and top with room temperature ganache. You will have some ganache left over which you can use for something else like chocolate truffles. Decorate with whole chestnuts, colored sugar and chopped chestnuts. If piping chilled ganache, place it in a pastry bag and pipe a decorative design onto cake.
- Cut cake with a serrated knife, wiping the blade clean after each slice.
- NOTES:.
- 1) If you can find sweetened chestnut cream with vanilla use one cup in cake instead of sweetening it as indicated.
- 2) If you can't find chestnut cream you can make your own with jarred chestnuts, or roast your own.
- 3) If you can't find chestnut liquor, use brandy, rum, or spiced rum.
Nutrition Facts : Calories 867.8, Fat 67.7, SaturatedFat 41.7, Cholesterol 203.6, Sodium 376.1, Carbohydrate 68.6, Fiber 7.8, Sugar 35.2, Protein 11.4
CHOCOLATE CHESTNUT AND CHERRY CAKE
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
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