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Chocolate Cake With Chestnut Frosting

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Ingredients
  Chocolate cake 1
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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