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Loading...| 1/3 cup cake flour | |
| 1/3 cup cornstarch | |
| 1/4 cup alkalized cocoa | |
| 3 large eggs | |
| 3 egg yolks | |
| 3/4 cup sugar | |
| 1 pinch salt | |
| 1/3 cup water | |
| 1/3 cup sugar | |
| 6 tablespoons kirsch ( cherry liquor ) | |
| 2 teaspoons vanilla | |
| 1 1/2 cups butter | |
| 1 1/2 cups sweet chestnut spread | |
| 1 cup heavy cream | |
| 8 ounces semisweet chocolate | |
| chocolate shavings ( optional ) |
| 1. | Preheat the oven to 350°F (175°C). |
| 2. | Mix together the cake flour, cornstarch and cocoa powder in a bowl. |
| 3. | Beat the eggs, egg yolks, sugar and salt in a separate bowl with an electric mixer until thick and pale. |
| 4. | Gradually add the dry ingredients to the egg mixture, then beat until well combined. |
| 5. | Pour the mixture into a greased 9-inch (23cm) cake pan and bake for 25-30 minutes. |
| 6. | In a saucepan, combine the water and sugar over medium-high heat and stir until the sugar dissolves. Cook for another 5 minutes, then let cool. |
| 7. | Stir in the kirsch and vanilla to the cooled sugar syrup. |
| 8. | Beat the butter and chestnut spread with an electric mixer until light and fluffy, then gradually add in the sugar syrup mixture. |
| 9. | Melt the chocolate in a microwave and mix it into the butter mixture. |
| 10. | Gradually add the heavy cream and keep beating until the cake has cooled down, then ice the cake with the chocolate frosting and sprinkle chocolate shavings on top (optional). |
Rich chocolate flavor complemented by chestnut spread makes for a luxurious dessert for any occasion.
High in calories and sugar, this cake is best enjoyed in moderation as part of a balanced diet.
The chestnut spread in this recipe is a good source of dietary fiber and is rich in vitamins and minerals.
Dark chocolate contains antioxidants and may also help lower blood pressure. However, these health benefits are only achieved when consumed in moderation.
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