The Chestnut Chocolate Cake is a luxurious and indulgent dessert that combines the earthy flavor of chestnuts with the richness of dark chocolate. This cake is a delightful treat that perfectly balances the nuttiness of chestnuts with the sweetness of chocolate, creating a harmonious and decadent dessert.

The history of using chestnuts in desserts can be traced back to ancient times. Chestnuts have been a staple food in many cultures and have been used in various culinary applications, including desserts. In European countries, chestnuts have been used to create flavorful dishes, including cakes and pastries, for centuries.

INGREDIENTS

Chestnut Layer:

• 1 small egg white
• A pinch of cream of tartar
• 1 tablespoon powdered sugar
• 1 large egg
• 40 grams (1.4 oz) sugar
• 40 grams (1.4 oz) butter, at room temperature
• 80 grams (2.8 oz) boiled and peeled chestnut meal
• 25 grams (0.9 oz) rice flour
• A pinch of salt

Chocolate Mousse:

• 100 grams (3.5 oz) dark eating chocolate
• 60ml + 80ml sweetened heavy whipping cream
• 1 egg yolk
• 20 grams (0.7 oz) sugar
• 1/2 teaspoon vanilla extract
• 3 grams of gelatine
• 20 ml water

Chocolate Ganache:

• 50 grams (1.8 oz) dark eating chocolate
• 15 grams (0.5 oz) butter
• 15 ml heavy whipping cream

Caramelized Nuts:

• 40 grams (1.4 oz) sugar
• 50 grams (1.8 oz) raw nuts

INSTRUCTIONS

Chestnut Layer:

1. Preheat your oven to 180°C (350°F), fan-forced. Line a baking sheet with parchment paper.
2. Beat the egg white with cream of tartar in a medium bowl until soft peaks form. Add powdered sugar and continue to beat until the meringue turns glossy and stiff peaks form. Set aside.
3. In another bowl, beat the eggs with muscovado sugar until the mixture becomes fluffy and thickens slightly. Beat in the butter until fully combined.
4. Gently fold in the chestnut meal, rice flour, and a pinch of salt. Stir until all ingredients are well combined.
5. Gently fold in the egg white.
6. Pour the batter onto the baking sheet and spread it evenly with a spatula.
7. Bake for about 7-10 minutes or until the layer turns golden brown.
8. While the chestnut layer is still hot, cut it into circles using cooking rings greased with coconut butter or another unflavored oil/butter.
9. Fit one cake circle into each ring and press it to reach the bottom. Stick them to parchment paper and set aside.

Chocolate Mousse:

1. In a small bowl, combine the dark eating chocolate and 60 ml of heavy whipping cream.
2. Heat it in the microwave until the cream is very hot and the chocolate starts to melt. Stir with a small spoon until the chocolate melts and the mixture is glossy and smooth. Set aside.
3. In a medium saucepan, whisk the egg yolk and sugar until pale. Add vanilla extract and cook on medium/medium-low heat.
4. Whisk constantly until the sugar dissolves and the egg yolk mixture is hot to the touch. Continue cooking until the mixture thickens, whisking often to avoid curdling the eggs.
5. Remove from heat and add the chocolate-cream mixture. Stir until well combined and smooth. Set aside.
6. In a medium-sized bowl, whip 80 ml of heavy whipping cream until soft peaks form. Set aside.
7. Place 5 grams of gelatine in a small heatproof bowl with 10 ml of water and let it sit for a few minutes. Place the bowl with the gelatine over a small saucepan with simmering water until the gelatine turns liquid and smooth.
8. Add the liquid gelatine to the chocolate-egg mixture and stir to combine completely. Fold in the whipped cream gently with a rubber spatula.
9. Fill the cooking rings with the mousse almost to the edge, leaving enough room for a layer of chocolate ganache.
10. Put the rings in the fridge to firm up for about two hours.

Chocolate Ganache:

1. Combine all the ingredients in a small bowl and heat in the microwave until the chocolate starts to melt. Stir until the mixture is glossy and smooth.
2. Remove the mousse cakes from the fridge and pour a little bit of the chocolate ganache over each mousse cake. Put them back in the fridge for 30 minutes.

Caramelized Nuts:

1. Add sugar to a small saucepan and cook over medium heat until it melts completely and turns golden brown.
2. Pour in the nuts and stir to coat all the nuts. Remove from heat and immediately transfer the mixture to a large plate lined with parchment paper. Let the nuts cool off completely, then crush them with a glass/rolling pan or in the food processor.

Assembling the Cake:

1. Once the cakes are firm enough and the chocolate ganache is set, gently remove each cake from the rings and place them on dessert plates.
2. Sprinkle some of the caramelized nuts over each cake.

The Chestnut Chocolate Cake is now ready to be enjoyed! This cake’s combination of chestnut layers, rich chocolate mousse, and decadent ganache, topped with caramelized nuts, makes it a show-stopping dessert that will impress any crowd.