Chestnut Cake with Chocolate Mousse and Meringue
Ingredients:
- 2 cups (475 ml) cake flour
- 2 teaspoons (10 ml) baking powder
- ¾ teaspoon (3.75 g) salt
- 1/2 vanilla bean
- 1 1/2 cups (300 g) sugar
- 2 sticks unsalted butter, room temperature
- 4 large eggs, separated, plus 1 large egg white
- 1/4 cup (60 ml) whole milk
- 1 cup (240 ml) chestnut puree
Preparation:
- Preheat oven to 350°F (176°C) degrees. Coat a 9-inch (23 cm) round cake pan with cooking spray. Line the bottom with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out the excess.
- Whisk together flour, baking powder and salt in a medium bowl.
- Using the tip of a paring knife, scrape seeds from the vanilla bean into a large bowl, and discard pod. Add 1 cup of sugar and beat with a mixer on medium-high speed for 30 seconds.
- Add butter and beat until pale and fluffy. Beat in egg yolks and reduce mixer speed to low. Add the flour mixture in 3 parts, alternating with the chestnut purée after the first addition and milk after the second. Scrape down sides of bowl as needed. Transfer the batter into a large bowl.
- Beat egg whites in a clean bowl with a mixer on medium-high until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff, glossy peaks form. Whisk 1/3 of the egg whites into batter just until combined. Gently but thoroughly fold in remaining whites. Scrape batter into prepared pan, and smooth top.
- Bake until a toothpick inserted into centre of cake comes out clean, about 1 hour. Let cool completely in the pan on a wire rack.
FOR THE CRÉMEUX CHOCOLATE
Ingredients:
- 1/2 cup (120 ml) cream
- 1 cup (240 ml) milk
- 3 egg yolks
- ½ cup (100 g) castor sugar
- 1 cup (180 g) dark chocolate (60 per cent
- cocoa), chopped
- 2 teaspoons (9 g) powdered gelatin
Preparation:
- Chop chocolate into chunks and place in a bowl – set aside.
- Combine the gelatin and two tablespoons of water in a small bowl. Set aside.
- In a separate bowl, whisk the egg yolks and 1/2 of the sugar until smooth.
- Combine the cream, milk and other half of the sugar in a saucepan and bring to a boil. Add the softened gelatin and stir until dissolved.
- Pour some of the boiling milk into the egg yoke mixture and whisk quickly. Then pour the egg mixture into the heated milk. Return to a low heat and stir constantly until it reaches 183°F (81°C ). Immediately remove from heat and pour over the chocolate.
- Whisk until chocolate is melted and mixture is smooth. Pour over the base and place in the freezer until very firm.
- Serve the dessert at room temperature with chunks of cake and pieces of meringue.
