CHESTNUT CREAM SPONGE with Dark Chocolate Frosting
Chestnut is the hero of this layered dessert cake. It’s rich, delicious and worthy of a celebration, we think.
The gluten-free sponge uses chestnut flour which has a delicate and distinct aroma, and the glorious filling is a combination of sweetened chestnut purée and cream. Dark chocolate is the supporting act in the form of a luscious icing.
Our Chestnut Cream Sponge with Dark Chocolate Frosting looks like it could be complicated but the cake, filling and frosting can all be prepared at different times if you prefer then assembled a few hours beforehand. Many stages, and an electric mixer, make light work.
You probably won’t find the chestnut flour at the supermarket but it’s worth seeking out in good Italian delis or food stores. Keep it in the freezer to maintain its freshness. Or just make lots of cakes.
Caren
CHESTNUT CREAM SPONGE with Dark Chocolate Frosting
Serves 10-12
65 gm chestnut flour, plus 1 teaspoon for dusting the tin
135 gm blanched almond meal
¾ teaspoon baking powder
7 70gm eggs, separated
135 gm mild honey
65 ml mild extra virgin olive oil
Preheat oven to 180°C. Line the base of a 23-24cm spring form tin with baking paper. Grease the paper and sides of the tin lightly with butter then dust with the teaspoon of chestnut flour, shaking out the excess.
Stir together the chestnut flour, almond meal and baking powder, making sure there are no lumps. Set side.
Using an electric mixer, beat the egg yolks and honey on high speed for 5 minutes until very thick and pale. Beat in the oil a tablespoon at a time, ensuring the oil is well incorporated before adding the next spoonful.
Whisk the egg whites until stiff peaks form.
Stir the dry ingredients into the egg yolk and honey mixture. Using a light hand, fold a large spoonful of whites to the mixture. Gently fold in the remaining egg whites until fully combined.
Pour into the prepared tin and bake for 25-30 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave in the tin for 10 minutes then invert onto a rack to cool completely.
Slice the cake into 3 layers. Place one layer on a serving plate, cut side up, and spread over half the chestnut cream. Add the next layer and spread over the remaining chestnut cream. Place the final layer, cut side down.
Using a small palette knife, cover side and top of cake with the Dark Chocolate Frosting.
Chestnut Cream
370 gm tin sweetened chestnut purée (we used Bonne Maman brand)
450 ml thickened cream
Stir the chestnut purée in a small bowl until smooth.
Using an electric mixer, whisk the cream until soft peaks form. Add the purée and continue whisking until well combined.
Dark Chocolate Frosting
300 ml cream
225 gm dark couverture chocolate (55% cocoa content)
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.
In an electric mixer, beat cooled chocolate mixture, adding soft butter cubes a few at a time until frosting is light and fluffy.
Spread over the top and sides of the cake.
TIPS:
The unfilled cake will keep for 3 days if wrapped in baking paper and stored in a clip lock bag or airtight container.
Once filled and frosted, the cake can be refrigerated for 2-3 days. Remove from the fridge 30 minutes before serving.
For a plainer cake just fill and top with Chestnut Cream - increase the quantity of Chestnut Cream by using 500gm sweetened chestnut purée and 600ml thickened cream.
The sponge can be used instead of savoiardi biscuits for a gluten-free tiramisu or as the cake in a gluten-free cassata.
Chestnut flour also makes fabulous, gluten-free, crips lavosh. Check out our recipe.