Chestnut Chocolate Cake

Overview

Before the Double Ninth Festival, it happened to be my mother-in-law's birthday. In addition to preparing a table of delicious meals for my mother-in-law, a birthday cake was naturally indispensable. The sweet cake made my mother-in-law eat it in her mouth and sweeten her heart. I have been getting along with my mother-in-law for more than 20 years, and I have never had a red face or an argument, and our relationship has always been harmonious. Mother-in-law is also a mother. As long as you treat your mother-in-law like your own mother, your mother-in-law will treat you as a daughter. In my family, I feel that my mother-in-law is the bond between me and my husband. My relationship with my husband is already very good, and my mother-in-law praises me every day, which makes my husband even better to me. If you are nice to his mother, why should he not be nice to you? ! The family is in harmony, loves each other, and is happy! Finally, on the Double Ninth Festival, I wish my mother-in-law good health and long life!

Tags

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

Ingredients

Steps

1. 1 Put butter, chocolate coins, milk, and sugar into a basin

   

2. 2 Melt it in water, just melt it. Be sure not to make the temperature too high, otherwise the oil and water will separate

   

3. 3 Let the chocolate liquid cool down slightly, then pour in the egg liquid

   

4. 4 Stir thoroughly

   

5. 5 Mix cake flour, cocoa powder and baking powder

   

6. 6 Sieve twice to ensure even mixing

   

7. 7 Then sift into the chocolate egg mixture

   

8. 8 Stir evenly without any particles

   

9. 9 Pour into a baking pan lined with greaseproof paper,

   

10. 10 After preheating the oven to 180 degrees, bake in the oven for about 10 minutes

    

11. 11 Unmold the baked cake slices and turn them upside down to cool

    

12. 12 Add an appropriate amount of water to the roasted chestnut kernels and stir into a paste with a wall breaker. If you are patient, you can directly use a sieve to grind the chestnut puree, and you can skip the next two steps of stir-frying. But I thought it was too laborious, so I crushed it with a machine and then fried it dry. This saves effort.

    

13. 13 Whipped chestnut paste, very fine

    

14. 14 Add a little butter and fry the chestnut paste until it is dry. It doesn’t have to be particularly dry, just about the same.

    

15. 15 Let the chestnut puree cool, add powdered sugar, rum and about 1/3 of the whipping cream

    

16. 16 Beat with a whisk and then add about 1/3 of the whipped cream

    

17. 17 Continue to stir with a whisk until thickened, add the remaining whipping cream

    

18. 18 Stir thoroughly until it becomes thick and no longer fluid, ready for decorating. Add cocoa powder

    

19. 19 Then beat it evenly and put it into a decorating bag for decorating

    

20. 20 Cut the cooled cake slices into 4 equal-sized slices. Only use 3 pieces

    

21. 21 Squeeze chestnut cream on each piece and then layer them together. I am a novice at decorating, so I made it simple like this. Although the method is simple, the fusion of chestnut cream and chocolate tastes very good. My mother-in-law also likes it very much. As a junior, seeing the elderly like it is the most satisfying.