Chestnut Chocolate Embrace

By norsegal8

This fabulous cake is perfect for the holiday season, when fresh chestnuts abound. Although spicy and almost earthy in flavor, it is delicate enough to serve after a bountiful Thanksgiving or Christmas dinner. Chestnut Whipped Cream is a Swiss creation and so delicious it inspired my invention of the Chestnut Génoise to go with it. The band dramatically encases the cake while tying in the lovely combination of chocolate and chestnut.
The cake can be assembled one day ahead and refrigerated.

Ingredients

• CAKE COMPONENTS
• 1 recipe Chestnut Génoise, top and bottom crusts removed
• 1 recipe rum syrup
• 1 recipe Chestnut Mousse Cream
• 1 chocolate band
• Marrons glacés (candied chestnuts), brushed with chocolate

Details

Servings 12

Preparation

Step 1

SPECIAL EQUIPMENT NEEDED
pastry bag
#7 star tube

METHOD FOR ASSEMBLING CAKE
1. The cake can be frosted directly on a serving plate, using strips of waxed paper slid under the sides. Or use a 9-inch cardboard round as a base.

2. Spread a little Chestnut Mousse Cream on the plate or cardboard round to keep the cake in place.

3. Sprinkle each side of the cake layers with 4 1/2 tablespoons of the rum syrup.

4. Place the cake layers on the base and sandwich them with 2 cups of chestnut mousse.

5. Reserve 1 cup of the chestnut mousse for piping the garnish and frost the cake with the remainder.

6. Make the chocolate band: The circumference of the cake is about 29 inches so cut a piece of waxed paper 31 inches long. Fold the waxed paper so that it is at least 1 inch higher than the height of the cake. If planning to scallop the band, add an extra inch or two. Temper 4 to 8 ounces of dark chocolate, preferably couverture, using the classic or quick temper method. Four ounces of chocolate is enough for a band 3 1/4 inches high. Eight ounces will make a band 5 inches high. Using an angled spatula, spread the chocolate evenly on the wax paper strip, making it a little longer than the desired length. Lift the strip by the ends and transfer to a clean section of counter for the chocolate to set.

7. When the chocolate is firm but still malleable, use a small, sharp knife to cut a straight line, or free-form scallop along one side. Attach the strip, scallop side up around the cake. Gently pull away the ends of the wax paper and use a bit of melted chocolate to attach the overlapping ends. If the chocolate sticks to the paper, let it set longer or refrigerate for a few minutes until it is set enough to remove. The cut edge will break away easily on slight pressure.

8. Decorate the top of the cake with swirls of Chestnut Mousse Cream piped with a large number 7 star tube.

9. Garnish with the marrons glacés.