Today a friend of mine is celebrating her birthday. As every year I’m planning on making her a cake as a surprise, or some kind of a dessert like cupcakes, but has to be something with chocolate. As she will be reading this post, I have to say I still don’t have an idea what I’m going to make, even though there is a master plan in action. The surprise is probably going to be in a day or two when we catch up, and I have to admit I can’t wait!
When it comes to birthdays, I love preparing cakes for my friends, sometimes I really don’t have time to do so, but I always do my best. Just the joy on their face when they see the surprise is worth the effort. I’ve been surprising people with cakes since high school and it’s something I won’t stop doing, because really is there a person who doesn’t like cake on their birthday??
Year ago I stumbled upon a Chestnut cake recipe I just had to give a try. Every autumn we do desserts with chestnuts, so there couldn’t be a better moment for this cake recipe to come up. The cake turned out to be our favourite chestnut recipe, every time I decided to make it, I’d tweak the recipe a bit and in the end got a brand new delicious recipe with a personal touch of creativity.
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Enjoy & happy cooking!
Preparation: 30 min
Cook time: 35 min
- 80 g all-purpose flour
- 60 g butter
- 150 g chocolate
- 50 g chocolate chips
- 60 g sugar
- 5 egg yolks
- 1 tsp vanilla extract
- 1 tsp baking powder
- 230 chestnut puree
- 5 egg whites
- 1 tsp cinnamon
- 400 ml heavy cream
- 250 g white chocolate
- 150 g chestnut puree
- 100 g ground Digestive biscuits
- 1 tsp ground gelatine
- Place 5 egg yolks and 60 g of sugar in a bowl and mix until fluffy and combined. Melt chocolate in a small sauce pan over steam and add it to the egg yolk mixture. Stir in 60 g of softened butter, 1 tsp of vanilla extract and 230 g of chestnut puree. Sift flour, cinnamon and baking powder and add to the mix. Also add 50 g of chocolate chips to the mixture.
- In a second bowl beat 5 egg whites until stiff. Manually stir them in with the chocolate mixture. Preheat the oven to 180° C, butter a round cake pan and sprinkle some bread crumbs so the cake doesn’t stick to the cake pan while baking.
- Pour the mixture in a buttered up cake pan and bake in a preheated oven for approximately 35 min. Check with a wooden toothpick if the cake is baked all the way through by inserting it in the middle, and if it comes out clean it’s done!
- Heat 150 ml of heavy cream to a boil and pour them over white chocolate stirring until it melts. Beat 250 ml of heavy cream, when it starts to stiffen add 150 g of chestnut puree.
- Add 5 tbsp of water to ground gelatine and wait for a few minutes until it rises in size. Melt gelatine over steam, mix the white chocolate and chestnut cream together, while mixing gradually pour in the melted gelatine.
- Cut the cake in half. Spread one half of the white chocolate – chestnut filling over the first layer of the cake, top it off with the second layer of the cake covered in second half of the filling. Sprinkle ground biscuits over the cake. Serve cold & enjoy!