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Add a photoServings: 10
Ingredients
- 4 x Egg yolks
- 3/4 c. Sugar
- 2 1/4 c. Heaping c. (roughly 1/2 lb unshelled chestnuts, peeled and put through food mill)
- 2 Tbsp. Dark rum
- 1 c. Whole, shelled almonds, blanched, peeled, and put through food mill
- 5 x Egg whites Unsalted butter Flour
- 3 ounce Semisweet chocolate
- 1 c. Heavy cream, whipped
- 3 Tbsp. Apricot jam
- 1 Tbsp. Dark rum
- 4 ounce Semisweet chocolate
- 6 Tbsp. Unsalted butter
Directions
- Preheat oven to 350 deg F.
- Beat yolks and sugar till very light and fluffy. This will take several min even with an electric beater. The end product should have an off-white color. Add in chestnuts and run to yolk-sugar mix. Blend together and add in half the almonds. Beat egg whites to stiff peaks and fold into mix. Next, mix in rest of almonds and pour mix into a buttered, floured, 10x2.5 inch spring mold. Place filled mold in oven.
- After 10 min, reduce heat to 325 deg F and bake for 35 to 50 min more, till cake has pulled away slightly from sides of mold.
- Remove from oven, let cold, unmold, and cut into two layers of equal thickness, leaving spring mold bottom attached to bottom of 1 layer. Apply chocolate whipped cream to top of bottom layer and arrange the other layer on top of which.
- Several hrs before serving, glaze top of top layer with warm apricot glaze.
- When glaze has set, prepare icing. Balance cake in one hand, with hand under spring mold bottom, and dribble icing over top of cake. Tilt cake back and forth to coat proportionately. Put cake on a rack and finish icing sides with a table knife or possibly spatula. Chill till icing sets.
- Chocolate Whipped Cream Filling: Place chocolate and 3 tb water in a small pan, over low flame. Stir till chocolate melts into water and mix is smooth. Start with 3 tb water and add in more if necessary for smooth texture.
- Cold, but don't chill. Combine with whipped cream.
- Apricot Glaze: Heat jam till it thickens slightly. Add in rum off heat and apply immediately to cake.
- Chocolate Icing: Soften chocolate in a double boiler over simmering water.
- Add in butter to chocolate. When butter melts, stir it into chocolate till mix is smooth and all lumps have disappeared. If icing is too thick to pour, add in more butter. If it is too loose, add in a small amount of chocolate.
- It should coat the spoon heavily and drip slowly off.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 10 servings | |
| Calories 308 | |
| Calories from Fat 202 | 66% |
| Total Fat 23.61g | 30% |
| Saturated Fat 13.7g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 12mg | 1% |
| Potassium 208mg | 6% |
| Total Carbs 26.21g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 18.24g | 12% |
| Protein 3.71g | 6% |
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