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Chocolate Cake With Chestnut Frosting Recipe
|Canned sweetened chestnut puree||8 3⁄4 Ounce (1 Can, 248 Gram)|
|Lemon juice||1 Tablespoon (For Making Filling)|
|Whipping cream||100 Milliliter (For Making Filling, 1/3 Cup)|
|Apricot jam||75 Gram (For Making Frosting, 0.25 Cup)|
|Almond paste||8 Ounce (For Making Frosting, 225 Gram)|
|Semi-sweet chocolate||6 Ounce (For Making Frosting, 175 Gram)|
Serving size: Complete recipe
Calories 2639 Calories from Fat 1269
% Daily Value*
Total Fat 148 g228.1%
Saturated Fat 59 g295%
Trans Fat 0 g
Cholesterol 142.9 mg
Sodium 67.8 mg2.8%
Total Carbohydrates 323 g107.7%
Dietary Fiber 29.3 g117%
Sugars 226 g
Protein 37 g73.4%
Vitamin A 0.1% Vitamin C 11.9%
Calcium 50.3% Iron 49.8%
*Based on a 2000 Calorie diet
To make filling, mix chestnut puree, lemon juice and cream in a medium bowl until smooth.
Spread filling over 1 cake layer and top with second layer.
To make frosting, warm apricot jam over low heat and press through a strainer to obtain jelly.
Brush warm jelly over top and sides of cake.
Reserve about a third of the almond paste.
On a surface sprinkled with powdered sugar, roll out remaining almond paste to a thin round large enough to cover top and sides of cake.
Place almond paste over cake, pressing lightly.
Shape reserved almond paste into small animals as illustrated.
Melt chocolate in a double boiler over low heat.
Cover cake with chocolate, smoothing it with a spatula.
Decorate with animals before chocolate sets.
Let set before serving.