Recipe by ChrisMc
This is a fairly involved recipe, but it's worth it - the result is a very rich, chocolate dessert that's a winner at holidays. The outer glaze is fairly glossy, making this a simple, elegant looking dessert. The prep time includes preparation, assembly, and cooling.
- 1⁄3 cup cake flour
- 1⁄3 cup cornstarch
- 1⁄4 cup alkalized cocoa
- 3 large eggs
- 3 egg yolks
- 3⁄4 cup sugar
- 1 pinch salt
For finished cake
- 1⁄3 cup water
- 1⁄3 cup sugar
- 6 tablespoons kirsch (cherry liquor)
- 2 teaspoons vanilla
- 1 1⁄2 cups butter
- 1 1⁄2 cups sweet chestnut spread
- 1 cup heavy cream
- 8 ounces semisweet chocolate
- chocolate shavings (optional)
Directions See How It's Made
- To make the chocolate genoise: Sift together the flour, cornstarch and cocoa.
- Whisk the whole eggs, yolks, sugar, and salt.
- Place over simmering water until the temperature is 100 degrees.
- Whip on high 3-4 minutes.
- Fold in the dry ingredients.
- Cover the bottom of a springform pan with wax paper and pour in batter.
- Bake 30 minutes at 350 degrees, then remove from oven and let cool completely.
- Meanwhile, boil the water and sugar.
- Cool and add 1/4 cup kirsch and the vanilla.
- Beat the butter and add in chestnut spread.
- Mix the remaining 2 tbs kirsch into the chestnut mixture.
- If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup.
- Bring the cream to a simmer, then remove from ehat and add chocolate.
- Let stand for 5 minutes, then whisk smooth.
- Cut the cooled cake into 3 layers.
- Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture.
- Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture.
- Add the top layer and brush with the remaining 1/3 of the sugar syrup.
- Cover the top and sides with the remaining chestnut mixture.
- Chill the cake for 1 hour.
- Cover the cake with the chocolate-cream glaze.
- If desired, garnish with chocolate shavings.
- Chill before serving.