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| how to make chestnut cake recipe |
Ingredients
• 190 g
plain flour
• 30 g
quality cocoa powder
• 110 g
caster sugar
• 110 g
unsalted margarine (chilly)
• ½
teaspoon vanilla concentrate
• 4
expansive unfenced egg yolks
• FILLING
• 300 g
quality dim chocolate (70%)
• 300 g
sweetened chestnut purée
• 300 ml
twofold cream
• HONEYCOMB
TOPPING
• 2½
tablespoons brilliant syrup
• 100 g
caster sugar
• 1
teaspoon bicarbonate of pop
Method
1. To
influence the baked good, to rush the flour, cocoa powder, and caster sugar in a
sustenance processor.
2. Cube the
spread, at that point blend it in until the point when it looks like
breadcrumbs. Include the vanilla concentrate, at that point the egg yolks, each
one in turn, until the point when it meets up.
3. Wrap the
cake in clingfilm and rest in the ice chest for no less than 30 minutes.
4. Roll out
the cake to 1cm thick and use to line the base of a profound 20cm cake tin.
Place in the cooler for 20 minutes.
5. Preheat
the broiler to 190ºC/375ºF/gas 5.
6. Bake the
baked good for 18 to 20 minutes, at that point permit to cool.
7. For the
filling, soften the dim chocolate in a heatproof bowl over a container of
stewing water. Permit to cool to room temperature, at that point mix in the
chestnut purée.
8. Whip the
cream until the point that it frames firm pinnacles, at that point overlay in
the chocolate blend. Pour over the baked good base and smooth with a palette
cut. Set in the refrigerator for around 3 hours.
9. Combine
the brilliant syrup and sugar in a dish over low warmth, gradually dissolving
the sugar and softening the margarine. Give it a chance to stew for 3 to 5
minutes, until brilliant.
10. Remove
from the warmth and mix in the bicarbonate of pop – it will bubble up! Fill a
shallow, oiled tin (around 20cm x 30cm) and leave to set for around 10 minutes.
11. Roughly
slash and sprinkle over the torte, at that point serve.
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