Name: Chestnut Chocolate Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g butter; 140g dark chocolate; 220g milk; 150g Sugar; 4 egg; 150g Low-gluten flour; 35g cocoa powder; 5g Baking powder; 200g Cooked chestnut kernels; 275g Light cream; 5ml rum

Chestnut Chocolate Cake

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Before the Double Ninth Festival, it happened to be my mother-in-law’s birthday. Apart from preparing a table of delicious meals for her mother-in-law, the birthday cake is naturally indispensable. The sweet cake makes her mother-in-law eat her mouth and feel sweet to her heart. I have been with my mother-in-law for more than 20 years. I have never blushed or quarreled. The relationship has always been very harmonious. The mother-in-law is also a mother, as long as she treats her mother-in-law like her own mother, the mother-in-law will treat herself as a daughter. In my home, I think my mother-in-law is the glue between myself and my husband. My relationship with my husband is already very good. Plus my mother-in-law praises me every day, my husband treats me better. You are kind to his mother, does he have a reason to be wrong to you? ! The family is harmonious, loving each other, it's fun!
Finally, on the Double Ninth Festival, I wish my mother-in-law good health and a long life! "

Chestnut Chocolate Cake

1. Put the butter, chocolate coins, milk, and sugar in the basin

2. If the water is melted, the temperature must not be too high, otherwise the oil and water will separate

3. Let the chocolate liquid cool down a bit, then pour in the egg liquid

4. Stir thoroughly

5. Low-gluten flour, cocoa powder, baking powder mix

6. Sieve twice to ensure uniform mixing

7. Sift into the chocolate egg

8. Stir evenly, no particles

9. Pour it into a baking dish lined with greased paper,

10. After preheating the oven at 180 degrees, put it in the oven and bake for about 10 minutes

11. The baked cake slices are removed from the mold and upside down to let cool

12. Add appropriate amount of water to the roasted chestnut kernels, and stir into a paste with a wall breaker. If you have patience, you can directly use a sieve to rub the chestnut paste, you can omit the next two steps of stir-frying. But I found it too strenuous, so I used a machine to break it up and fry it dry. This saves effort.

13. The whipped chestnut paste is very delicate

14. Stir-fry the chestnut paste with a little butter, it doesn't have to be particularly dry, it's almost fine.

15. Let the chestnut puree cool, add in powdered sugar, rum and about 1/3 of light cream

16. After whisking with a whisk, add about 1/3 of the whipped cream

17. Continue to stir with a whisk, add the remaining whipped cream after thickening

18. Stir thoroughly until it becomes thick, no longer flowing, and ready to be decorated, add cocoa powder

19. After stirring evenly, you can put it into a piping bag for piping.

20. Cut the cold cake slices evenly into 4 slices of the same size. Only use 3 tablets

21. Squeeze chestnut cream on each slice and stack them together. I'm a little white decorator, so I just did it briefly. Although the recipe is simple, the combination of chestnut cream and chocolate tastes very good. The mother-in-law also likes it very much, and it is most satisfying to be a younger person to see the old man like it.