Chocolate gateau with chestnuts
6 servings
25 minutes
Chocolate gâteau with chestnuts is an exquisite dessert of French cuisine, combining the rich taste of bitter chocolate with the delicate creamy texture of chestnut mousse. Its roots trace back to the traditions of French pastry chefs who appreciate the refined blend of sweet and bitter notes. Rum-soaked chocolate layers create a deep aroma, while airy layers of cream and chestnut mousse add softness. White chocolate completes the composition, giving it a velvety sweetness. This cake is perfect for festive occasions; its exquisite flavor harmonizes with coffee or dessert wine. It will be a true decoration for the festive table and provide gourmets with unforgettable moments of enjoyment.
1
Cut the chocolate genoise into three layers. Boil 200 ml of water with 150 grams of sugar for 3 minutes. Remove from heat and add 1 tablespoon of rum. Soak the layers with the syrup and cool.
- Water: 200 ml
- Sugar: 170 g
- Rum: 2 tablespoons
2
Boil 1.5 liters of milk, add 250 grams of grated dark chocolate, and stir until the mixture is smooth and creamy. Add 25 grams of butter, then 250 grams of whipped cream. Cover the first layer with the resulting chocolate mousse. Let the mousse set a bit and cover with the second layer.
- Milk: 1.7 l
- Dark chocolate: 250 g
- Butter: 100 g
- Whipped sweet cream: 500 ml
3
Mix 200 grams of chestnut paste with 50 grams of softened butter. Whip intensively and add a tablespoon of rum, then incorporate 230 grams of whipped cream. Spread the chestnut mousse on the layer with a spoon and cover with the third layer.
- Chestnut paste: 200 g
- Butter: 100 g
- Rum: 2 tablespoons
- Whipped sweet cream: 500 ml
4
Boil 200 ml of milk with 20 grams of sugar; add 250 grams of grated white chocolate, add 25 grams of butter; mix thoroughly, cool, and cover the cake.
- Milk: 1.7 l
- Sugar: 170 g
- White chocolate: 250 g
- Butter: 100 g
5
Put the cake in the fridge for an hour.