Love is deep longing—Chocolate Chestnut Cake

Overview

Wuji and I have always liked eating chocolate. When we were in love, he would often buy it for me, so now chocolate has become a common item in the refrigerator at home. I have been on a business trip without trace for a while, and I am busy with Dou Baoer every day. I have no time to think about him. Today I opened the refrigerator and saw the chocolate inside, and then I thought of something, so I made this chocolate chestnut cake for myself.

Tags

• baking
• children
• afternoon tea
• baking powder
• butter
• cocoa powder
• egg
• low gluten flour
• ripe chestnut kernels
• rum
• whipping cream
• dark chocolate
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 First make the chocolate cake: cut 90g butter and 80g dark chocolate into small pieces, add fine sugar and milk and pour them into a bowl.

   

3. 3 Heat over medium-low heat, stirring constantly, until butter, dark chocolate, and caster sugar are completely dissolved.

   

4. 4 Beat the eggs into the chocolate mixture and mix well.

   

5. 5 Sift together 55g of low-gluten flour, 25g of cocoa powder, and 3g of baking powder, add to the chocolate mixture, and stir evenly.

   

6. 6 Divide cake batter into two portions. First pour a portion of the cake batter into an 18cmX18cm square mold, put it in the oven, preheat 180℃, set the middle layer, turn the heat up and down, and bake for 10 minutes. Make another serving.

   

7. 7 Baked cake slices.

   

8. 8 Cut each large cake slice into 4 small portions, cool and set aside. (One large cake slice makes one small cake, so this is the amount for two cakes)

   

9. 9 Make chestnut cream filling: Use bagged chestnut kernels sold in supermarkets, 200g.

   

10. 10 Pass the chestnut kernels through a sieve to become chestnut puree.

    

11. 11 Add 20g of softened butter and 20g of powdered sugar to the chestnut puree.

    

12. 12 Use an electric mixer to mix first.

    

13. 13 Then slowly add the whipping cream, beating with an electric egg beater while adding it.

    

14. 14 Then slowly add the light cream and stir with an electric egg beater while adding. After stirring evenly, add 3ml of rum and stir evenly.

    

15. 15 Put the chestnut cream filling into a piping bag and pipe onto the cake slices.

    

16. 16 Cover with second cake slice.

    

17. 17 Pipe on the second layer of chestnut cream filling. Cover with the third cake slice and pipe the third layer of chestnut cream filling. Cover with the fourth cake piece and squeeze it onto the surface of the cake with thinner lines. Then sprinkle the appropriate amount of cocoa powder according to your needs.

    

18. 18 Finished product.

    

19. 19 Finished product.

    

20. 20 Finished product.