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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

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2001 Jacob’s Creek St Hugo Cabernet.

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