Chestnut cake is a delicacy made of three dairy products: protein balls, chestnut paste, and fresh cream. The finished product is delicate and the flavor is plump and refreshing. Below is how to make creamy chestnut cake, please refer to it! How to make cream chestnut cake

First make the chocolate cake. Cut the butter and dark chocolate into small pieces and pour them into a bowl with the fine sugar and milk.

Heat over water and stir continuously until the butter and dark chocolate are completely dissolved. Dissolve and become liquid. If the temperature of the mixture is relatively high, cool it for a while before continuing with the following steps

Break the eggs into the chocolate mixture and stir evenly

Mix and sift flour, cocoa powder, and baking powder

Divide the cake batter into three portions and pour it into three bowls with a thin layer of butter on the inside. In a 6-inch by 6-inch square mold, smooth the surface. If you only have one mold, bake it in three batches, baking one thin cake each time. Place the mold into the middle shelf of a preheated oven at 180°C and bake for 9-10 minutes until the cake is completely set. Touch the surface of the cake lightly with your fingers. The skin will not stick to your fingers. It is ready to be taken out of the oven. Cool the three slices of cake and set aside later

Make the chestnut cream filling. First prepare the chestnut kernels. Small packages of shelled and cooked chestnut kernels (also called sweet chestnut kernels or sweet chestnut kernels) are easily available in supermarkets.

Or use the back of a spoon or other tools to sift the chestnut puree

The picture shows the delicate chestnut puree obtained by sifting (sieving chestnut puree is a very time-consuming job)

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Mix the softened butter, powdered sugar and chestnut puree in a large bowl with a whisk.

Slowly add the animal whipping cream. Whisk with a whisk while adding it

Observe the state of the chestnut puree. The chestnut puree is very dry at the beginning. After adding the light cream, it will become thick and smooth

Add rum and stir evenly, add two small spoons of cocoa powder and stir evenly, and the chestnut cream filling is ready (add cocoa powder to make the chestnut cream filling darker, if you like a lighter color Chestnut cream filling, cocoa powder can be omitted)

Mix rum and corn syrup and mix well to form rum syrup. If corn syrup is not available, honey can be substituted. Take a piece of cake and brush it with rum syrup

Put the chestnut cream filling into a piping bag, cut an opening at the tip of the piping bag, and squeeze the chestnut cream filling in On cake slices. Cover with the second cake slice, brush with rum syrup, and pipe on the second layer of chestnut cream filling

Cover with the third cake slice and brush with rum syrup. Use a scraper or your fingers to smooth out the exposed chestnut puree in the sandwich to make it smoother and more beautiful. Put the remaining chestnut cream filling into a new piping bag, cut a smaller opening on the tip of the piping bag, and squeeze the chestnut cream filling into thin lines on the surface of the cake

Use a paring knife to cut out chocolate curls on the chocolate brick. After sifting a layer of cocoa powder on the surface of the cake, place the chocolate roll on top for decoration, then sift a little powdered sugar on the chocolate roll, and the cake is assembled

Tips

1. The chocolate cake used in this cake is a very rich and delicate chocolate cake. To get a soft and delicate taste, the heat is very important. This cake does not directly pour into the cake mold at one time, bake a large cake and then slice it. Instead, it uses the method of baking three cake slices in three times to get better results. Pay attention to the baking temperature. When the cake is solidified, touch the surface lightly. Even if it is very soft, as long as the surface is not sticky, it is ready to be baked. If you bake it for too long, the cake will become tough.

2. Depending on the variety of chestnuts and the degree of loss in making chestnut puree, the animal whipping cream in the chestnut cream filling formula should be increased or decreased according to the actual situation. Slowly pour the animal-based whipping cream into the chestnut puree and beat until it becomes thick and smooth.

3. If there are no large chocolate bricks, it is not easy to cut out large chocolate rolls, but you can use chocolate chips instead.

4. This recipe can also make a 7-inch round cake.