Chocolate Chestnut Torte

A Chestnut Cake with Chocolate was not to live a happy, long life. Those who are addicted to chocolate already know this little story and have an edge over others who are not lovers of the black goddess. Then they are living their great time of Chocolate pleasure, as they will have all their own.
To make this cake we need delicious chestnuts, which will replace the flour and chocolate, lots of chocolate. The step by step process follows and is…
Yours

work: 30′

time: 1h:30′

medium:

Ingredients (6 servings) 200 g (7.1 oz) cooked and crushed chestnuts 160 g (5.6 oz) dark chocolate in pieces 80 ml (2.7 fl oz) thick sour cream 85 g (3 oz) butter 100 g (3.5 oz) blond sugar 1 tbsp flour 1 tbsp cocoa 2 eggs, separate whites from yolks	Place a bowl over a pan of boiling water (double boiler). Inside add the chocolate, butter and sugar.	Let the butter and chocolate melt. Whisk to make a smooth mixture, remove from heat and let cool. Add the egg yolks and cocoa.
Mix well. Add the crushed chestnuts out of the blender and flour. Mix.	Pour the cream and the egg whites beaten to stiff meringue.	Mix by gently lifting the mixture from the bottom upwards until the meringue is incorporated and have a viscous cake mix with homogenized thoroughly ingredients.
We invest a round form Ø20-22cm (Ø7.9-8.7in), with well buttered greaseproof paper. Pour the mixture. Bake in preheated oven at 180°C (356°F, Gas:4.2) for 35'-40'. Taste the center, with a toothpick that comes out clean.	Remove the form from the oven and leave the cake chestnut chocolate to cool and stabilize. If you prefer you can cut them in two horizontally and spread half the dose of a ganache Chocolate, made with 100 g (3.5 oz) dark chocolate and 100 ml (3.4 fl oz) cream.	Place the second cake tray on top and cover with the rest of the ganache. Decorated with edible rose petals and sprinkle with a little cocoa powder.

Related

Chocolate Roll with Chestnuts

Hot Chocolate roll for special festive occasions, filled with fluffy whipped cream, sweet chestnut cream, chestnuts and crunchy biscuits. All are bathed in fluid, chocolate, sensual coat!
Without exaggeration it is, perhaps, the most delicious stuffing, you've tried.

Mini Cakes with Chocolate Glaze

Small, fluffy, soft and very chocolaty cupcakes, bathed in chocolate glaze, made with sweetened milk and dark chocolate. The glaze is still soft and stable, but not hard. The easier and simplest thing we can do to cover these little cupcakes.
By using oil instead of butter kept juicy for days.
Optionally decorate with colored sprinkles. They become playful and alluring.

Petit Fours with Glaze

Petit Fours or small cakes, filled with jam and aromatic cocoa glaze!
A delicious, juicy and flat cake, which will not crumble, is the appropriate basis to make these little sweets almost a mouthful, after having to cut into small cubes, to cut again the cubes for filling with jam. Process as simple game.
The cocoa glaze is easy and even though it does not have the taste of chocolate tones, but equally captivating in my opinion, it has the cocoa flavor, that chocolate is a bit more "grumpy" in preparation and its use in relation to cocoa.

Zambia Sifaki