CHESTNUT CHOCOLATE BOMB


For the sponge cake:

  • 0,13 lbs sifted flour
  • 0,13 lbs granulated sugar
  • 2 eggs
  • 0,044 lbs butter melted, cooled (0,22 lbs of the sponge cake you cooked will be used)

For inside:

  • 1,69 oz of milk
  • 0,48 lbs chestnuts boiled, crushed
  • 3,38 oz liquid cream
  • 1,69 oz of milk
  • 1,69 oz powdered sugar

For the above:

  • 0,22 lbs  dark chocolate
  • 3,38 lbs liquid cream
  • Nuts, almonds

Preheat the oven to 356 degrees. Line the bottom of a small cake tin with greaseproof paper and grease the edges.

For Sponge Cake: Beat the sugar and egg with a mixer on high until they become fluffy and white. Add the flour little by little and mix very slowly and little by little until the flour is mixed with a wooden spoon. Add the butter and mix in the same way, pour it into the container immediately and put it in the oven without waiting. Cook until the top is well browned.

 For the inside: Add the crushed chestnuts, milk and powdered sugar and continue mashing.

Beat the liquid cream well and add it to the mixture and make a puree. Cut the sponge cake into pieces and place them at the bottom and sides of a deep bowl, moisten them with half of 500 ml of milk. Fill it with chestnut puree. Cover it again with thin sponge cake and moisten this piece with the remaining milk. Chill in the refrigerator. Turn it over after it cools down.

 ENJOY YOUR MEAL


 

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