- 3 eggs
- 85 gm caster sugar
- 50 gm cornflour (1/3 cup)
- 25 gm Dutch-process cocoa, plus extra for dusting (¼ cup)
- 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)
- 200 gm dark chocolate, chopped
- 50 gm unsalted butter
- 1Using 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.
- 2Using 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.
- 3For chocolate sauce, melt chocolate in a bowl over a saucepan of simmering water, add butter and stir until smooth.
- 4Serve cakes, dusted with cocoa and drizzled with chocolate sauce. Cakes will keep, refrigerated, in an airtight container for up to 3 days.
Drink Suggestion: 2001 Jacob’s Creek St Hugo Cabernet.