Chocolate Cream Chestnut Cake

Ingredients

• 300 g whipping cream
• 300 g dark chocolate
• 60 g dark chocolate
• 50 g butter
• 75 g sugar
• 1 tbsp crème double
• 1 tsp bourbon vanilla powder
• 60 g hazelnuts
• 120 g peeled chestnuts (canned)
• 60 g flour
• 1 tbsp cocoa powder
• 1.5 tsp Baking Powder
• a pinch salt
• 3 eggs
• cocoa powder

Instructions

1. 1.

   Heat the cream for the filling, remove from heat and melt 200 g chopped chocolate into it, best left to cool overnight.

2. 2.

   For the batter chop the chocolate roughly. Melt butter and 75 ml water in a pot over low heat. Add sugar. Let everything cool briefly, then stir in crème double and vanilla aroma. Preheat oven to 170°C. Finely grind hazelnuts and chestnuts in an electric food processor. Mix flour, cocoa, baking powder and a pinch of salt into the chocolate mixture. Finally fold in the eggs one at a time. Spread batter onto a parchment‑lined tray (25x30 cm). Bake on the middle rack for 35–40 minutes (test with a skewer!). Cool the chocolate cake on a wire rack.

3. 3.

   Cut from the chocolate cake an 18 cm circle and two squares (11x11 cm and 9x9 cm). Halve each piece across. Whip the cold chocolate mixture from the previous day until fluffy. Fill the cake pieces with the truffle mass and stack them.

4. 4.

   Heat remaining cream (100 g) for the glaze, remove from heat. Chop remaining chocolate (100 g) and melt it in. Let the glaze cool slightly. Coat the chocolate cake evenly with the glaze. Allow the glaze to set. Dust the chestnut cake thinly with cocoa powder and garnish as desired with candied or caramelized fruits.