Love is A Deep Yearning-chocolate Chestnut Cake
1.
Prepare materials.
2.
First make the chocolate cake: cut 90g of butter and 80g of dark chocolate into small pieces, add fine sugar and milk into a bowl.
3.
Heat insulated water and stir continuously until the butter, dark chocolate, and caster sugar are completely melted.
4.
Beat the eggs and pour into the chocolate mixture and stir well.
5.
Mix 55g low-gluten flour, 25g cocoa powder, and 3g baking powder through a sieve, add to the chocolate mixture, and mix well.
6.
Divide the cake batter into two portions. First pour a portion of cake batter into a 18cmX18cm square mold, put it in the oven, preheat 180℃, middle layer, upper and lower fire, and bake for 10 minutes. Make another one.
7.
Baked slices of cake.
8.
Cut each large cake slice into 4 small portions, and cool for later use. (A big piece of cake makes a small cake, so here is the amount of two cakes)
9.
Make chestnut cream filling: use the bagged chestnut kernels sold in the supermarket, 200g.
10.
Pass the chestnut kernels through a sieve to become chestnut paste.
11.
Add 20g of softened butter and 20g of powdered sugar to chestnut puree.
12.
Stir evenly with an electric whisk.
13.
Then slowly add the whipped cream, and use an electric whisk while adding.
14.
Then slowly add the whipped cream, and stir with an electric whisk while adding. After stirring, add 3ml of rum and stir well.
15.
Put the chestnut cream filling into the piping bag and squeeze it on the cake slice.
16.
Cover with a second slice of cake.
17.
Squeeze the second layer of chestnut cream filling. Cover with a third slice of cake and squeeze the third layer of chestnut cream filling. Cover with a fourth piece of cake and squeeze it on the surface of the cake with thinner lines. Sprinkle an appropriate amount of cocoa powder according to your needs.
18.
Finished product.
19.
Finished product.
20.
Finished product.
