1.1 KiB
Chocolate and Chestnut Cake
Recipe yields 6 portions
Ingredients
- 250 grams bitter chocolate
- 250 grams unsalted butter
- 5 pieces eggs
- 200 grams caster sugar
- 200 grams plain flour
- 7 grams baking powder
- 125 milliliters double cream
- 110 grams bitter chocolate
- 45 grams unsalted butter
- 60 grams chestnut purée
Directions
To make the ganache, put all the ingredients in a saucepan and heat gently, stirring continuously, until fully combined. Refrigerate until required.
For the chocolate sponge: melt chocolate and butter in a bowl over a pan of hot water. In a separate bowl, whisk eggs and sugar together over hot water until a sabayon. Fold in the melted chocolate and butter, then sift in flour and baking powder and fold through. Put in a piping bag and refrigerate until required.
Line ring moulds with butter and cocoa/sugar. Pipe in sponge mixture until half full, then a spoon of ganache, and top up with sponge mix. Refrigerateu until required.
Cook in a pre-heated oven 8-10 minutes at 190C.
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author: Aiden Byrne
tags: Kingham Plough, Puddings and Desserts