Chestnut Chocolate Layer 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

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 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.

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

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.

CHOCOLATE LAYER CAKE



Chocolate Layer Cake image

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

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup vegetable oil
½ cup unsalted butter
¼ cup cocoa powder
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract

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



Chocolate Chestnut Cake image

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

2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature
1 1/4 cups light brown sugar
4 large eggs, separated
2 teaspoons vanilla extract
1/4 cup milk
1 cup chestnut puree (unsweetened)
3 tablespoons sugar
2 teaspoons vanilla extract
2 teaspoons cinnamon
10 -12 whole chestnuts (from a jar or pouch)
1/2 cup chestnuts (finely chopped, if desired)
1 tablespoon brandy
3 tablespoons chestnut liquor
2 tablespoons light brown sugar
8 ounces bittersweet chocolate
1 cup unsweetened chestnut puree
2/3 cup powdered sugar
2 teaspoons vanilla extract
2 cups heavy cream
1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped into 1/2-ounce pieces (or use chips)
1 tablespoon vanilla extract
1 tablespoon coffee (brewed or instant)
1 tablespoon chestnut liquor
1/4 teaspoon salt

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



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

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From theflouredtable.com


CHESTNUT CHOCOLATE LAYER CAKE-FAMOUS FRIDAYS - UNWRITTEN RECIPES
2015-01-30 Beat together the butter, brown sugar and regular sugar at medium speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time and then the vanilla and mix well. Scrape down the sides of the bowl and add the ground chestnut mixture in two batches, alternating with the sour cream. Mix until smooth.
From unwrittenrecipes.com


HOW TO MAKE A CHESTNUT CHOCOLATE LAYER CAKE - YOUTUBE
James Martin demonstrates how to make a chocolate and chesnut layer cake. See all the cakes from James Martin's United Cakes of America at www.goodfoodchanne...
From youtube.com


RECIPE: CHESTNUT & CHOCOLATE CAKE - RECIPES
2021-12-06 Method: Preheat the oven to 170°C/Fan 150°C/Gas 3, and grease and line your 25cm springform cake tin. Put the chestnuts and milk into a pan and heat until just boiling. Take off the heat and mash well with a potato masher – you are aiming for a creamy purée, with just a few crumbly bits of chestnut. Set aside.
From countryandtownhouse.com


CHOCOLATE CHESTNUT CAKE – HEALTHY FOOD RECIPES – UNDIRECT
2021-04-23 1 Cake powder 100g; 2 butter 100g; 3 Chocolates 100g; 4 milk 150g; 5 Egg 3; 6 White granulated sugar 50g; 7 Cocoa powder 30g; 8 Baking powder 5g; 9 Unsalted butter 250g; 10 Powdered sugar 25g; 11 Chestnut 80g; 12 Chestnut Rong (optional) Few
From undirect.com


CHESTNUT CAKE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


THE MOST AMAZING CHOCOLATE LAYER CAKE RECIPE - MAMA LIKES TO …
2021-01-03 Instructions. 1) Preheat oven to 350° and prepare the round cake pans. Spray with nonstick baking spray or grease and flour. Then place a round piece of parchment paper in the bottom of each pan. 2) Cream the sugar and butter with your mixer. Slowly add in the eggs and vanilla extract, so that they are well blended.
From mamalikestocook.com


15 CHOCOLATE LAYER CAKE RECIPES | ALLRECIPES
2021-10-28 Diana's Guinness Chocolate Cake with Guinness Chocolate Icing. There's no need to wait until St. Patrick's Day to enjoy this from-scratch cake that incorporates both chocolate and beer. Irish stout beer (such as Guinness®) adds moisture as well as a rich, coffee-like flavor to the batter and icing in this recipe.
From allrecipes.com


CHESTNUT CHOCOLATE LAYER CAKE RECIPE
Oct 28, 2016 - A nutty, spiced layer cake, topped with rich chocolate frosting, is the perfect dessert to enjoy in the fall or winter. Oct 28, 2016 - A nutty, spiced layer cake, topped with rich chocolate frosting, is the perfect dessert to enjoy in the fall or winter. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to select ...
From pinterest.com


CHESTNUT AND CHOCOLATE CAKE - ITALIAN RECIPES BY GIALLOZAFFERANO
Butter and line a 9" (22 cm) diameter cake mold with baking paper. Pour the mixture into the mold 12. and bake in a static oven preheated to 340°F (170°C), for 70 minutes, on the lowest rack 13. Check that it is done by performing the toothpick test. Remove from the oven and leave to cool before removing the cake from the mold and serving 14.
From giallozafferano.com


CHESTNUT CHOCOLATE CAKE – HEALTHY FOOD RECIPES – UNDIRECT
2021-04-22 1 Add salad oil, water, granulated sugar and salt in turn to the yolk and mix well.; 2 Add all the powder (starch, cocoa powder, baking soda) sifted 2-3 times, mix well, melt dark chocolate in water, add batter and mix well, cover with fresh-keeping film for reserve.; 3 Beat the protein into granulated sugar until it is distributed 9 times (with a slightly raised small sharp …
From undirect.com


EASY CHOCOLATE CHESTNUT CAKE RECIPE | SIMPLE. TASTY. GOOD.
Stir well. Then transfer the chocolate batter to a springform cake tin lined with baking paper. Bake the chestnut chocolate cake for 35 to 40 minutes in a preheated oven at 359°F (180°C). Remove the cake and then let it cool down a bit at room temperature. Serve lukewarm. This site uses Akismet to reduce spam.
From junedarville.com


CHESTNUT-CHOCOLATE LAYER CAKE RECIPE | EAT YOUR BOOKS
Save this Chestnut-chocolate layer cake recipe and more from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and More to your own online collection at EatYourBooks.com
From eatyourbooks.com


CHESTNUT AND CHOCOLATE CAKE RECIPE - LOVEFOOD.COM
Step-by-step. Preheat the oven to 170°C/fan 150°C/325°F/gas mark 3, and grease and line your 25cm/10inch springform cake tin. Put the chestnuts and milk into a pan and heat until just boiling. Take off the heat and mash well with a potato masher – you are aiming for a creamy purée, with just a few crumbly bits of chestnut.
From lovefood.com


PATISSERIE MAKES PERFECT: HOW TO CREATE A MARRONNIER
Recipe: Marronnier (Chocolate Chestnut Layer Cake) ... Back to the recipe and as with all of the classic cakes the first part involves making the sponge cake. Another fatless sponge, made light and airy because of the whipped egg whites into which the yolks, flour and cocoa powder are added. A quick 12 min bake in the oven and then onto a rack to cool. Now for the mousse. I …
From patisseriemakesperfect.co.uk


CHOCOLATE AND CHESTNUT LAYER CAKE | DESSERT RECIPES | WOMAN
2015-11-14 3 x 20cm springform tins, greased and lined; snowflake cutters; Method. Heat the oven to 180C, 160C fan, gas 4. Using an electric mixer, …
From womanandhome.com


RECIPE: CHESTNUT AND CHOCOLATE CAKE - NZ HERALD
2014-07-10 1. Preheat oven to 170C. Line base of a 20cm tin with baking paper and grease sides. 2. Place egg yolks, sugar and vanilla in the bowl of …
From nzherald.co.nz


CHESTNUT CHOCOLATE LAYER CAKE - MEALPLANNERPRO.COM
This rich, chocolatey 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 three hours before serving. Marrons glaces, whole candied chestnuts, are available in specialty food stores.
From mealplannerpro.com


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