A really original recipe for an unusual chocolate cake with chestnuts. A dessert for those who are tired of standard recipes.
INGREDIENTS
For the chestnut sponge cake:
- chestnuts-350 gr.
- eggs-4 units
- sugar-200 gr.
- starch-1 tbsp.
- cinnamon.
- vanilla
- salt-1 tsp.
for the chocolate sponge cake:
- eggs-3 pcs.
- flour -3/4 tbsp.
- sugar-3/4 tbsp.
- cocoa-1,5 tbsp.
to saturate the cake:
- rum-50 ml.
- sugar-2 tbsp.
- water-2 tbsp.
- natural yogurt-2 jars (400 gr.).
For stuffing and decorations:
- chocolate -100 gr.
- butter -30 g.
- chestnuts-150 g.
- lemon juice – 2 tablespoons.
- sugar-150 g.
- water-50 ml.
STEP BY STEP RECIPE
I have chosen a recipe for a cake not simple, not even familiar to us, but I wanted to make it so much that nothing stopped me from this endeavor. In the recipe for the cake I was making my own ideas and additions. It was an improvisation, very successful, delicious, and I couldn’t help myself, cut off a piece and ate it unscrupulously, in spite of the late hour.
Start making the cake by making the chestnut puree. Make an incision with a sharp knife on the flat side of each chestnut. Pour water, cinnamon stick and salt into the bowl of the multicooker, put all the chestnuts in the water and turn on the “Boil” function for 45 minutes.
When the chestnuts are ready, leave them in the water and give them some time to cool. then take them out of the water one at a time and use a sharp knife to remove the tough and hairy crusts. This is not so difficult to do, so you can easily cope with this. The finished chestnuts should be translucent.
Make a chestnut puree of 300 grams of peeled chestnuts in a convenient way, and save the rest for jamming and garnishing. It is easier to grind them with a meat grinder if you don’t have a purée press. It is harder to do with a blender, as the mass is very viscous. Put the mashed chestnuts aside when ready.
Mash the yolks with the sugar until fluffy, then gradually begin to add the chestnut puree.
Add the starch and vanilla to this mass.
Whisk the whites to stiff peaks and with circular motions, as if folding with a spatula, mix them into the chestnut mixture.
Grease the bowl of the multicooker with butter, put the dough and turn on the function Bake for 55 minutes.
Do not peek under the lid of the multicooker, as this only harms the biscuit when it bakes. Patiently wait for the signal to sound. Since this was my first time baking, I kept looking and of course I was not very happy with the result, the biscuit top was still light, but the biscuit itself baked.
Transfer it from the bowl to a rack to let it cool.
Prepare the chocolate biscuit, beat the eggs and sugar until steadily fluffy and gently add the flour and cocoa mixture. Grease the bowl of the multicooker with a thin layer of oil, pour the batter and turn on the function “Bake” for 45 minutes.
While the biscuits are cooling cook the jam from the chestnuts, leave 5 pieces for decoration. Cut the chestnuts into small pieces, fill them with sugar, add water and lemon juice. Activate the “Jam” function and cook until the chestnuts become transparent.
Boil in a separate bowl for the syrup. Bring rum, sugar and water to the boil, boil for 2 minutes and cool. Everything is almost ready, assemble the cake. Cut the chestnut cake into two layers and soak in the rum syrup. Place the Chestnut cake on a plate, spread the yoghurt and arrange the chestnuts from the cooked jam.
Cover with the chocolate cake, now brush the chocolate cake with yogurt and top with chestnuts. Cover with the second chestnut cake and leave on the table to soak.
In a water bath, melt the chocolate and butter and spread the frosting on the cake.
Decorate the top with a chocolate pattern and caramelized chestnuts. To do this, I boiled the syrup until caramelized and dipped the set aside chestnuts in them.
The cake can be served almost immediately with fragrant tea. It turned out very tender, juicy and unusually delicious.
