75 g (3 oz) dark, dessert chocolate
15 ml (1 tbsp) rum
130 g (4 1/2 oz) caster sugar
4 eggs, separated
250 g (9 oz) cooked chestnuts, sieved 350 g (12 oz) raw
30 g (2 tbsp) potato flour
15 ml (1 tbsp) rum
130 g (4 1/2 oz) caster sugar
4 eggs, separated
250 g (9 oz) cooked chestnuts, sieved 350 g (12 oz) raw
30 g (2 tbsp) potato flour
Hazelnut filling
75 g (3 oz) toasted hazelnuts, ground
3 egg yolks
75 g (3 oz) unsalted butter
75 g (3 oz) icing sugar
15 ml (2 tbsp) coffee liqueur (Tia Maria) or rum apricot jam, strained
Thick Chocolate Icing or 140 ml (5 fl oz) double or whipping cream, whipped
30 g (2 tbsp) caster sugar
3 egg yolks
75 g (3 oz) unsalted butter
75 g (3 oz) icing sugar
15 ml (2 tbsp) coffee liqueur (Tia Maria) or rum apricot jam, strained
Thick Chocolate Icing or 140 ml (5 fl oz) double or whipping cream, whipped
30 g (2 tbsp) caster sugar
method
1. Carefully melt the chocolate in 1 tbsp water and stir in the rum. Leave to cool.
2. Beat together the sugar and egg yolks until pale and creamy. Whisk in the chocolate and stir in the sieved chestnuts.
3. Whip the egg whites in a separate bowl, until they hold firm peaks, and lightly fold them into the chestnut mixture using a large metal spoon.
4. Sift over and fold in the potato flour. Pour the mixture into two 22 cm (8 1/2 in) base-lined, greased and floured spring-form tins and bake at 180°C (350°F) Gas 4 for 50 minutes until well risen, leave to cool in the tins before turning out on to wire racks. Strip off the paper carefully.
5. To make the filling, mix the hazelnuts and one egg yolk to a smooth paste. Cream the butter and sugar until light and fluffy and beat in the remaining egg yolks one at a time. Mix in the hazelnut paste and Tia Maria.
6. Split both sponge layers in two and fill with the hazelnut cream. Sandwich both cakes with 30 ml ( 2 tbsp) strained and warmed apricot jam. Cover the cake and leave to chill for a day.
7. Brush the top and sides of the cake with strained apricot jam. Make the icing. Pour the warm icing straight over the cake, smooth out and decorate. Do not leave the cake in a cold place as it will spoil the gloss of the icing.
8. For a whipped cream filling sweeten the cream with the sugar and blend in 30 ml (2 tbsp) rum or Tia Maria. Sandwich the two cakes with cream, reserving some for the top and sides.
9. Smooth the rest of the cream all over the cake and decorate with candied chestnut pieces, toasted hazelnuts and chocolate curls. This should be assembled 3 - 4 hours before it is to be eaten.
2. Beat together the sugar and egg yolks until pale and creamy. Whisk in the chocolate and stir in the sieved chestnuts.
3. Whip the egg whites in a separate bowl, until they hold firm peaks, and lightly fold them into the chestnut mixture using a large metal spoon.
4. Sift over and fold in the potato flour. Pour the mixture into two 22 cm (8 1/2 in) base-lined, greased and floured spring-form tins and bake at 180°C (350°F) Gas 4 for 50 minutes until well risen, leave to cool in the tins before turning out on to wire racks. Strip off the paper carefully.
5. To make the filling, mix the hazelnuts and one egg yolk to a smooth paste. Cream the butter and sugar until light and fluffy and beat in the remaining egg yolks one at a time. Mix in the hazelnut paste and Tia Maria.
6. Split both sponge layers in two and fill with the hazelnut cream. Sandwich both cakes with 30 ml ( 2 tbsp) strained and warmed apricot jam. Cover the cake and leave to chill for a day.
7. Brush the top and sides of the cake with strained apricot jam. Make the icing. Pour the warm icing straight over the cake, smooth out and decorate. Do not leave the cake in a cold place as it will spoil the gloss of the icing.
8. For a whipped cream filling sweeten the cream with the sugar and blend in 30 ml (2 tbsp) rum or Tia Maria. Sandwich the two cakes with cream, reserving some for the top and sides.
9. Smooth the rest of the cream all over the cake and decorate with candied chestnut pieces, toasted hazelnuts and chocolate curls. This should be assembled 3 - 4 hours before it is to be eaten.
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