Chocolate Cake With Chestnut Frosting
|Canned sweetened chestnut puree||8 3⁄4 Ounce (1 Can, 248 Gram)|
|Lemon juice||1 Tablespoon (For Making Filling)|
|Whipping cream||100 Milliliter (For Making Filling, 1/3 Cup)|
|Apricot jam||75 Gram (For Making Frosting, 0.25 Cup)|
|Almond paste||8 Ounce (For Making Frosting, 225 Gram)|
|Semi-sweet chocolate||6 Ounce (For Making Frosting, 175 Gram)|
Prepare Chocolate Cake and cut into 3 layers.
To make filling, mix chestnut puree, lemon juice and cream in a medium bowl until smooth.
Spread filling over 1 cake layer and top with second layer.
To make frosting, warm apricot jam over low heat and press through a strainer to obtain jelly.
Brush warm jelly over top and sides of cake.
Reserve about a third of the almond paste.
On a surface sprinkled with powdered sugar, roll out remaining almond paste to a thin round large enough to cover top and sides of cake.
Place almond paste over cake, pressing lightly.
Shape reserved almond paste into small animals as illustrated.
Melt chocolate in a double boiler over low heat.
Cover cake with chocolate, smoothing it with a spatula.
Decorate with animals before chocolate sets.
Let set before serving.