Chocolate chestnut cakes
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Serves
6
| Cakes |
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3
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eggs
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85 gm
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caster sugar
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50 gm (1/3 cup)
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cornflour
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25 gm (¼ cup)
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Dutch-process cocoa, plus extra for dusting
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1 tsp
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cream of tartar
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½ tsp
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bicarbonate of soda
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1 tbsp
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plain flour
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40 gm
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unsalted butter, melted
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½ cup
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thickened cream
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¼ cup
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sweetened chestnut purée (available from delicatessens)
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| Chocolate sauce |
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200 gm
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dark chocolate, chopped
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50 gm
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unsalted butter
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1
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Using an electric mixer, whisk eggs and sugar until mixture holds a trail. Sift cornflour, cocoa, cream of tartar, bicarbonate of soda and flour over egg mixture and, using a spatula, gently fold in, then add melted butter and fold in until combined. Spoon mixture into two 18x26cm baking paper-lined swiss roll pans and bake at 180C for 12 minutes or until cakes spring back when lightly touched. Stand cakes for 3 minutes before turning out onto wire racks to cool.
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2
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Using an electric mixer, whisk cream until soft peaks form, then stir in chestnut purée until combined. Using a 7cm-round pastry cutter, cut 12 rounds from sponge, then spread 6 rounds with chestnut cream, top with remaining rounds and refrigerate for 5 minutes or until firm.
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3
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For chocolate sauce, melt chocolate in a bowl over a saucepan of simmering water, add butter and stir until smooth.
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4
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Serve cakes, dusted with cocoa and drizzled with chocolate sauce. Cakes will keep, refrigerated, in an airtight container for up to 3 days.
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Drink Suggestion 2001 Jacob’s Creek St Hugo Cabernet.
RECIPE Rodney Dunn
PHOTOGRAPHY Ben Dearnley
STYLING Rodney Dunn