Chocolate Cake With Chestnut Frosting Recipe
Ingredients
| 1 Chocolate Cake | ||
| Chestnut | 1 Can (10oz), sweetened (Filling:) | |
| Lemon juice | 1 Tablespoon (Filling:) | |
| Whipping cream | 1/3 Cup (16 tbs) (Filling:) | |
| Apricot jam | 1/4 Cup (16 tbs) (Frosting:) | |
| Almond paste | 8 Ounce (Frosting:) | |
| Semi-sweet chocolate | 6 Ounce (Frosting:) | |
Directions
Prepare Chocolate Cake and cut into 3 layers.
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.
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.
Chef
