Dark Chocolate Chestnut Cake
1.
All the ingredients are ready
2.
First make the chocolate cake, beat the eggs into the bowl, add the fine sugar, and stir evenly with a whisk
3.
Add vanilla extract to beaten eggs
4.
Sift in low powder. Cocoa powder, baking powder and mix
5.
Use a spatula to mix well into a uniform paste
6.
Cut the butter into small pieces, add in water to melt
7.
While it’s still warm, pour it into the batter and continue to stir to make the butter and batter mix evenly
8.
Pour the paste into the mold
9.
Put it in the preheated oven and bake at 190 degrees for about 8 minutes
10.
After cooling slightly, cut off the top
11.
Chopped cooked chestnut kernels
12.
Next, make the cream filling: beat the egg yolks with a whisk until thick and whitish. Pour in low-gluten flour and cornstarch. Use a whisk to mix evenly, add sugar to the milk, pour into the pot and boil until boiling, slowly pour the boiling milk into the egg yolk batter while stirring. Add vanilla extract, add the milk pan again over low heat, stir while adding, until the batter boils, turn off the heat immediately after it becomes thick, immediately add the cheese, keep stirring, let the cheese and custard mix together and become smooth In a delicate state, let it cool completely
13.
Put the prepared cream filling into a piping bag, squeeze it on top of the first piece of cake, put the second piece of cake on top, and continue to squeeze a layer of cream filling
14.
Spread the third layer of cake and squeeze diagonal bars on top
15.
Just sprinkle with chestnut kernels
Tips:
1. When the cake is out of the oven, it can be cut when it becomes slightly cold. Don't wait until it is completely cold.
2. When decorating, squeeze enough light cream filling, press the cake slices, the cream will overflow slightly, the cake feels a little naked to be beautiful.
