Chestnut and chocolate cream cake
Chestnut and chocolate cream cake – a sweet tribute to the dearest person in our lives: mom. This cake is a perfect blend of flavors, textures, and memories that will accompany us at any celebration or special moment. Whether you make it for an anniversary, a family gathering, or simply to pamper someone special, this cake will surely impress! Let’s begin the culinary journey!
Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12
Ingredients
For the sponge:
- 6 eggs
- 10 tablespoons brown sugar
- 10 tablespoons flour
- 2 tablespoons dark cocoa
- A pinch of salt
For the chestnut cream:
- 1 tub mascarpone (250 g)
- 1 pack chestnut puree (250 g)
- 3-4 tablespoons sweet milk
- Optional: 2 tablespoons powdered sugar (if you want a sweeter cream)
For the chocolate cream:
- 1 tub mascarpone (250 g)
- 1 bar dark chocolate (200 g)
- 3-4 tablespoons sweet milk
- 2 tablespoons powdered sugar
- 30 ml rum
For the ganache:
- 400 g dark chocolate
- 400 ml liquid cream
For the syrup:
- 500 ml water
- 4 tablespoons brown sugar
- 20 ml rum
For decoration:
- 1 cup walnut kernels
- 5-6 pieces of dried gingerbread
- Colorful candies
Step-by-step instructions
Step 1: Preparing the sponges
1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure no yolk remains in the egg whites, as they won’t whip well.
2. Whipping the egg whites: In a large bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Use a mixer on high speed to achieve an airy meringue.
3. Adding the sugar: Gradually add the brown sugar, one tablespoon at a time, continuing to mix until the sugar is completely dissolved and the meringue becomes glossy.
4. Incorporating the yolks: Add the yolks to the meringue and gently fold with a spatula, using up-and-down motions to avoid losing air in the mixture.
5. Adding the dry ingredients: Sift the flour and cocoa over the egg mixture and gently mix until you obtain a homogeneous batter.
6. Baking the sponges: Pour the mixture into baking pans (preferably two 24 cm diameter pans) lined with baking paper. Bake in a preheated oven at 180°C for about 40 minutes. Check with a toothpick to ensure the sponges are baked.
Step 2: Preparing the syrup
1. Boiling the water: In a saucepan, bring the water to a boil.
2. Adding the sugar: Once the water is boiling, add the brown sugar and let it boil for a few minutes until you obtain a slightly viscous syrup.
3. Cooling the syrup: Remove the saucepan from the heat, add the rum, and let the syrup cool.
Step 3: Preparing the creams
1. Chestnut cream: In a bowl, place the mascarpone cheese and add a few tablespoons of milk. Mix to loosen the cheese. Add the chestnut puree and continue mixing until you obtain a smooth cream. If you want more sweetness, add the powdered sugar.
2. Chocolate cream: Melt the chocolate in a double boiler. Once melted, add the rum and mix. In another bowl, combine the mascarpone with milk and powdered sugar, then add the melted chocolate and mix until it becomes a smooth cream.
Step 4: Preparing the ganache
1. Melting the chocolate: In a saucepan, melt the chocolate together with the liquid cream, stirring constantly until well combined.
2. Cooling the ganache: Let the ganache cool, then refrigerate for a few hours until it sets.
Step 5: Assembling the cake
1. Placing the sponges: Place the first sponge on a serving platter. Soak it well with the prepared syrup.
2. Adding the chestnut cream: Spread the chestnut cream evenly over the first sponge.
3. The layer of ladyfingers: Place a layer of ladyfingers over the chestnut cream, making sure they are compact.
4. Soaking the ladyfingers: Soak the ladyfingers, being careful not to soak them too much.
5. Adding the chocolate cream: Spread the chocolate cream over the ladyfingers.
6. Finishing the cake: Place the second sponge on top, soaking it with the remaining syrup. Refrigerate the cake for a few hours or, ideally, overnight for it to set well.
Step 6: Decorating the cake
1. Preparing the ganache: Take the ganache out of the fridge and mix it gently until it becomes fluffy, being careful not to overmix, or it will curdle.
2. Covering the cake: Remove the cake from the fridge and take off the ring from the pan. Cover the cake with ganache and use a piping bag to add decorations.
3. Decorating: Grind the walnuts and dried gingerbread and use them to decorate the cake. Add colorful candies for an extra touch of cheer.
Serving and suggestions
This cake is delicious served cold, alongside a cup of coffee or a fragrant tea. It can be combined with vanilla ice cream or a caramel sauce for a truly decadent dessert.
Useful tips
- Use high-quality chocolate to achieve a rich and intense flavor.
- Make sure the sponges are completely cooled before assembling them to avoid melting the creams.
- You can experiment with different types of fruit puree instead of chestnuts, depending on your preferences.
Nutritional benefits
The chestnut and chocolate cream cake is a source of energy due to its carbohydrate content, as well as healthy fats from nuts and chocolate. Chestnuts are rich in vitamins and minerals, making them an excellent choice for a dessert that is not only delicious but also nutritious.
Frequently asked questions
- Can I use white chocolate instead of dark chocolate?
Yes, but the taste will be different, and the cream will be sweeter.
- How can I keep the cake fresh?
Wrap the cake well in cling film or keep it in an airtight container in the fridge.
- How long does the cake last?
It can be kept in the fridge for up to 5 days, but it is best consumed within the first 2-3 days.
This chestnut and chocolate cream cake is not just a simple recipe, but also a way to bring joy and beautiful memories into the lives of loved ones. So, don’t hesitate to make it and share your love through every slice!
Ingredients: For the base: I baked two bases in two baking pans with the same diameter: 24 cm. You can bake one base and cut it into two layers. 6 eggs, 10 tablespoons of sugar, 10 tablespoons of flour, 2 tablespoons of cocoa powder, 1 pinch of salt. 1 box of ladyfingers. For cream 1: - 1 box of mascarpone 250 gr, 1 package of chestnut puree 250 gr, 3-4 tablespoons of sweet milk. If you want it sweeter, add 2 tablespoons of powdered sugar. For cream 2: 1 box of mascarpone 250 gr, 1 bar of dark chocolate 200 gr, 3-4 tablespoons of sweet milk, 2 tablespoons of powdered sugar, 30 ml of rum. For ganache: 400 gr dark chocolate, 400 ml liquid cream. For syrup: 500 ml water, 4 tablespoons of raw sugar, 20 ml of rum. For decoration: a cup of walnut kernels, 5-6 pieces of dry gingerbread, colored candies.
