Our Chocolate Chestnut Cake with Chocolate Frosting is a soft, moist, rich but light cake smothered in a dreamy, creamy, real chocolate frosting, just like the ones the perfect mothers used to make on those old family sitcoms of the sixties. I used to dream of a cake with such luscious icing.
Our recipe is pretty easy to put together, just make sure you're using quality chocolate and that you close your eyes and let your imagination go wild with the frosting.
Rosie
CHOCOLATE CHESTNUT CAKE WITH CHOCOLATE FROSTING
Serves 10-12
200 gm dark couverture chocolate, melted and cooled
10 eggs, separated
300 gm caster sugar
2 teaspoons pure vanilla extract
1 500gm tin unsweetened chestnut puree (or you can make your own)
1 -2 tablespoons warm water
120 gm almond meal
Preheat oven to 175°C. Line a 28-30cm round cake tin with non-stick baking paper.
Beat egg yolks and sugar together until thick, pale and creamy.
Add vanilla and cooled, melted chocolate and beat until combined.
Tip chestnut puree into a small bowl and mix with 1-2 tablespoons of warm water until fairly smooth. Add to chocolate/egg mix together with the almond meal and beat until pale and thick.
Whisk egg whites until firm. Fold into the mixture.
Bake for approximately 1 hour. Allow to cool in the tin.
Frosting
300 ml cream
225 gm dark couverture chocolate
90 gm unsalted butter, cubed, softened
Bring cream to a boil. Place chocolate in a heat proof bowl and pour the cream over the chocolate, stirring to combine. Allow to cool.
Beat cooled mix, adding soft butter cubes until frosting is light and fluffy.
Spread over the top and sides of the cake. If refrigerating before use, ensure the cake has come back to room temperature before serving.
Serve with whipped cream.