Chestnut Chocolate Layer Cake

Name: Chestnut Chocolate Layer Cake
Yield: Makes one 9-inch layer cake
Ingredients: Unsalted butter, for the pans; 14 ounces fresh chestnuts; 1 cup sugar; 4 large eggs, room temperature, separated; 1/2 teaspoon cream of tartar; 2/3 cup sifted cake flour (not self-rising); 3/4 cup sifted chestnut flour; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup water; 1/2 cup vegetable oil; 1 teaspoon pure vanilla extract; 6 ounces semisweet chocolate, very finely ground; 2 cups Pastry Cream (page 655); Chocolate Ganache (recipe follows); 8 marrons glacés (optional); 5 ounces semisweet chocolate, finely chopped; 2/3 cup heavy cream; (makes enough for one 9-inch layer cake)

January 26, 2012

This cake is best when served the day it is made. You can bake the cake in the morning and finish it later in the day. It can stand in a cool place for about 3 hours before serving. Marrons glacés (whole candied chestnuts) are available in specialty food stores.

Recipe notes

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