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Chocolate chestnut cakes

You'll need

  •  
  • Cakes
  • 3
  • eggs
  • 85 gm
  • caster sugar
  • 50 gm (1/3 cup)
  • cornflour
  • 25 gm (¼ cup)
  • Dutch-process cocoa, plus extra for dusting
  • 1 tsp
  • cream of tartar
  • ½ tsp
  • bicarbonate of soda
  • 1 tbsp
  • plain flour
  • 40 gm
  • unsalted butter, melted
  • ½ cup
  • thickened cream
  • ¼ cup
  • sweetened chestnut purée (available from delicatessens)
  •  
  • Chocolate sauce
  • 200 gm
  • dark chocolate, chopped
  • 50 gm
  • unsalted butter

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • For chocolate sauce, melt chocolate in a bowl over a saucepan of simmering water, add butter and stir until smooth.
  • 04
  • Serve cakes, dusted with cocoa and drizzled with chocolate sauce. Cakes will keep, refrigerated, in an airtight container for up to 3 days.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2001 Jacob’s Creek St Hugo Cabernet.

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