800 g canned unsweetened chestnut puree
1 tsp vanilla essence
25 icing sugar
500 g sponge biscuit fingers
1 tsp dark rum or sherry
568 ml double cream, whipped lightly
1 tbsp cocoa powder
375 g plain chocolate
50 g butter
2 tbsp water
500 g strawberries, washed and left whole
icing sugar, to decorate
1 tsp vanilla essence
25 icing sugar
500 g sponge biscuit fingers
1 tsp dark rum or sherry
568 ml double cream, whipped lightly
1 tbsp cocoa powder
375 g plain chocolate
50 g butter
2 tbsp water
500 g strawberries, washed and left whole
icing sugar, to decorate
method
1. Beat together the chestnut puree , vanilla essence and icing sugar until smooth. Set aside.
2. Briefly dip enough sponge fingers in the rum or sherry (they should not be soggy) to line the base of a 30 cm springform cake tin.
3. Spread half of the chestnut puree over the sponge fingers, topped with half of the whipped cream.
4. Sift a thin layer of cocoa powder over the cream, and repeat the layers, ending with a layer of sponge fingers.
5. Melt the chocolate and butter over a low heat and stir in the water until smooth.
6. Pour this over the biscuit top and spread to the edges, using a palette knife or spatula.
7. Refrigerate for 2 hours (or overnight), until the chocolate is set and the cake is chilled through.
8. Remove the sides of the springform tin and transfer the cake to a large plate or scrubbed chopping board.
9. Gently lay 5 long thin strips of greaseproof paper on the cake's surface.
10. Sift a thin layer of icing sugar over the top, and then remove the strips to reveal a striped pattern.
11. Alternatively, simply sieve a thin layer of icing sugar over the entire surface.
12. Top the cake with strawberries and serve.
2. Briefly dip enough sponge fingers in the rum or sherry (they should not be soggy) to line the base of a 30 cm springform cake tin.
3. Spread half of the chestnut puree over the sponge fingers, topped with half of the whipped cream.
4. Sift a thin layer of cocoa powder over the cream, and repeat the layers, ending with a layer of sponge fingers.
5. Melt the chocolate and butter over a low heat and stir in the water until smooth.
6. Pour this over the biscuit top and spread to the edges, using a palette knife or spatula.
7. Refrigerate for 2 hours (or overnight), until the chocolate is set and the cake is chilled through.
8. Remove the sides of the springform tin and transfer the cake to a large plate or scrubbed chopping board.
9. Gently lay 5 long thin strips of greaseproof paper on the cake's surface.
10. Sift a thin layer of icing sugar over the top, and then remove the strips to reveal a striped pattern.
11. Alternatively, simply sieve a thin layer of icing sugar over the entire surface.
12. Top the cake with strawberries and serve.
serving amount
serves: 12
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