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Chocolate Cake With Chestnut Frosting

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  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)

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

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2639 Calories from Fat 1269

% Daily Value*

Total Fat 148 g228.1%

Saturated Fat 59 g295%

Trans Fat 0 g

Cholesterol 142.9 mg47.6%

Sodium 67.8 mg2.8%

Total Carbohydrates 323 g107.7%

Dietary Fiber 29.3 g117%

Sugars 226 g

Protein 37 g73.4%

Vitamin A 0.1% Vitamin C 11.9%

Calcium 50.3% Iron 49.8%

*Based on a 2000 Calorie diet

Chocolate Cake With Chestnut Frosting Recipe