1. Cut butter A and dark chocolate into pieces.
2. Pour the caster sugar and milk into the bowl of butter and chocolate. Heat over water and stir continuously until the butter and dark chocolate are completely melted and the caster sugar is dissolved and becomes liquid. Then let the mixed liquid cool slightly.
3. Beaten eggs
4. Beat the eggs and pour into the chocolate mixture, mix well
5. Mix the flour, cocoa powder, and baking powder, and add the powder to the chocolate mixture.
6. Stir it well and it is the cake batter.
7. Take an 8-inch square plate and apply some butter to prevent sticking. Pour one-third of the cake batter into the square plate. Put it in the middle layer of a preheated oven at 180℃, and bake for 9-10 minutes until the cake is completely set. Touch the surface of the cake lightly with your fingers, and the skin will not stick to your fingers, and it is ready to go out.
8. The cake is unmolded. Bake all the cake batter into 3 square cake slices and set aside.
9. Cooked chestnut kernels bought in the supermarket. Put it in a bowl.
10. Use a mud press to crush, crush as much as possible, the finer the better. Friends who are looking for taste can pass the sieve. Sieving will be finer.
11. Combine the softened butter B, icing sugar, and chestnut paste in a large bowl and use a whisk to mix well. Slowly add animal whipped cream. Whisk with a whisk while adding.
12. The chestnut paste was very dry at the beginning, but after the whipped cream was added, it became thick and smooth. Add rum and cocoa powder and mix well.
13. Mix the rum and honey to form a rum syrup
14. Take a piece of cake and brush it with rum syrup.
15. Put the chestnut paste into the piping bag, and then squeeze it onto the cake slices brushed with syrup. Cover the second slice of cake, brush with rum syrup, and squeeze the second layer of chestnut cream filling.
16. Stack the 3 pieces of cake, and fill the top cake with chestnut cream again. Hey, a bit ugly.
17. Sift a layer of cocoa powder, then cut some chocolate and put it on, sift the sugar on the chocolate to decorate. You can play freely.
18. The finished product is not very beautiful the first time. But it tastes good~~
Tips:The quantity of ingredients in the baking is only for general reference. Each material has a different personality, and each person's technique is different. The specific ones need personal experience to adjust as appropriate.
