Double layered Dark Chocolate and Chestnut Cake

Life is short.

“When we come face to face with death, we think of our life. Death is a picture of a life lived. That’s why when we go to wakes; we talk about how the person lived her life with you. We sit quietly and think about our own lives; how we live it. Living a life worth living is living a life with purpose.” I come across these lines as a sermon given by a priest on a wake's mass. It smashed me right into the face.

I used to see halloween and November 1 & 2 celebrations' as a joyful event where I see my cousins, we play costumes, we eat, we play cards, everything was just about fun. But since dad passed away last year this has metamorphosed into a solemn and reflective moment for me to remember him. I know dad wanted me to remember him on a cheerful note but this is so hard for me to do. For I terribly miss my dad and that there is no single moment of the day that I don't think about him.

Hope you all had a "happy halloween" and a memorable "all soul's day celebration"!

I am sending over a slice of this chocolate chestnut cake over at Haalo of Cook Almost Anything the new caretaker and this week's host of Weekend Herb Blogging. WHB is a delicious weekly event created by Kalyn of Kalyn's Kitchen.

Ingredients:
(make a 20cm round cake)

4 eggs
100g of sugar
4g of salt
140g cake flour
30g salad oil
30g fresh milk

for the filling
1 cup whipping cream
1 cup of puréed sweetened chestnut

For the chocolate frosting:
2 1/2 cup sugar
1 ounce of dark chocolate
1/4 cup of butter
2 tablespoons of heavy cream

Procedure:

For the sponge cake

Start by sifting the flour, set aside. Grease and line a 20cm round pan, set aside. Pre-heat oven at 180degC. With an electric mixer, whisk eggs and sugar & salt on high speed for about seven minutes or until the batter doubles in volume and is ribbon-like texture. Turn to low speed and whisk for another 1 to 2 mins. Add sifted flour into the batter. With a spatula, gently fold in the flour until well blended. With a spatula, mix about 1/3 of the batter with the salad oil in a separate bowl. Fold in this mixture into the remaining batter. This will help ensure that oil will be fully blended and at the same time will not deflate the batter. Add in fresh milk and fold in gently. Pour the batter into the pan and bake for 35 mins, or until a skewer inserted in the centre comes out clean. Unmold and cool completely.

For the filling
With an electric mixer, whip the whipping cream still stiff. Fold in the puréed sweetened chestnut and set aside.

For the chocolate frosting:
Start by melting chocolate in a bain marie. In a mixing bowl, cream confectioners' sugar, melted chocolate and butter. Beat in heavy cream. Add small amounts hot water or hot black coffee until desired spreading consistency is reached.

Assembly of the cake:

Slice the cake horizontally into 2 layers. Place one of the cake layers cut-side down on a cake plate. Spread the whipped cream with chestnut purée over the layer. Top with the second cake layer, cut-side up. Spread over your chocolate frosting and decorate with almond shivels.

Filbert Cake with Praline Buttercream Daring Bakers Challenge

Filbert Gateau with Praline Buttercream

Where is the rest of the cake?

I woke up this morning and did my usual routine. After I turned on my laptop I went directly to check Recipemuncher's new posts and my eyes almost popped out when I saw that it was flooded with Filbert Gateau recipes. Oh s___t! I almost shouted, I have completely forgotten that it's today the posting date for this month's challenge. My head is to occupied thinking of so many stuffs that I am bound to be so absentminded these pasts days.

If you have a sweet tooth you will definitely enjoy the blogsphere today for you will definitely encounter lots of slices of Filbert Gateau with Praline Buttercream, a recipe challenge chosen by our remarkable host Cris of Melecotte. Daring Baker is baking community created by equally gorgeous ladies Lis and Yvonne.

So where is the rest of the cake? Eaten even before I could take my photos. :-)






Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

Filbert Genoise

Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
Add the yolk mixture to the whites and whisk for 1 minute.

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Jamaican rum (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*

On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.

Refrigerate 10-15 minutes before using.

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Apricot Glaze
Good for one 10-inch cake

2/3 cup thick apricot preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.

6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days

My other DB challenges:

Lemon Meringue Pie
Yuletide cake log
Mango Blueberry Opera Cake
Coconut Cranberry Danish Braid

Lemon Yogurt Mini-Cakes

Lemon Yogurt Mini-cakes

I have been hesitating for weeks. Should I or shouldn't I?

Well you see this recipe is supposed to be red and white, the color of Swiss National flag. And how could I miss that? After all these colors are so basic.

As I sat in front of my computer I just thought this actually isn't the first time I had trouble with colors. In our high-school graduation day I was the only one wearing a pair of green shoes. Imagine my embarassement when I realised that it was not black at all. I was totally convinced it was when I bought it with my sister. And of course that purple dress we are all supposed to wear for our classroom presentation, I could still hear the laughter of my classmates when they saw me arriving with my dress totally different from theirs. Whew, It's hard to be colorblind.


As I sip my hot coffee this morning, I just thought what the heck I will be sending this anyway. I am sure she will love this despite that color problem. Of course this is my entry to Zorra's Swiss National Day: Red, white, Swiss blog event.

Lemon Yogurt and Red fruits Mini-cakes
1 cup plain yogurt
1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 1 1/3 cups sugar, divided grated zest of 2 lemons 1/2 teaspoon vanilla extract 50 g of butter (about half a stick) juice of 2 lemons about 250 g of red fruits
about 10 g of butter to grease your ramekin

In a bowl whisk the eggs with yogurt , vanilla, lemon zest, lemon juice and sugar. Add some salt and melted butter. Fold in the all purpose flour and baking powder. Grease your ramekin and pour your lemon yogurt cake mixture. Top it with red fruits. Preheat the oven at 180° celsius (350°F) and bake it for about 20-30 minutes. Let it cool.



You can also try my other fruit based dessert recipes:

Strawberry and Rhubarb Turnovers
Mango and Blueberry Opera Cake
Coconut and Cranberry Danish Braid
Banana and Honey Muffins
Pineapple and ginger Creme Brulée

Peanut butter Chocolate Maple Syrup Marble Cake

How many friends do you have?

My granddad popped us this question when we were kids. I proudly claimed that I have plenty. He looked at me and smiled and told me he only have very few. Why is that so we asked him. And he replied to us by telling that it is not the number that counts but the quality. He told us that he had very few friends but they were real and sincere friends. He then recounted the story way back during WWII of how his american friend saved the life of my granddad's family one night when a group of a Japanese soldiers attacked their village. He told us with teary eyes, you see if weren't for him I wouldn't be here to tell you this story. And this happened long long time ago. Everytime I look back at this moment, I know that this have served its purpose. Because I grew up with lots of friends. And I can proudly claim that they are real and sincere. For all the ups and downs of my life, they were there. I feel so lucky :-)

And as I type this post I am on my way to meet up with some bloggers. Well you see I thought of writing about friendship because never I would imagine to develop real friendship too through blogging. So this Friday edition of my Friday Dose of Chocolate I'll concocted this special peanut butter chocolate marble cake for them. See you later guys!

Peanut butter Chocolate Maple Syrup Marble Cake

3 eggs
120 g of sugar
175 g of flour
165 g of butter
3 tablespoons of maple syrup
2 tablespoons of peanut butter (put more if you are a great fan)
1 tablespoon of Nutella choco spread
50 g of dark chocolate
a pinch of salt
1 table spoon of baking powder
10 g of butter to grease the baking dish

Start by separating the yolk and white of your three eggs. Cream the yolks with your sugar, melted butter and maple syrup until it becomes creamy. Add the flour, salt and baking powder. Mix well. Beat the egg whites until they become stiff and fold in gently the mixture. Divide this cake mixture into two. Mix your melted chocolate and nutella spread on the other half and your peanut butter on the one. Pour the two flavors at the same time on a greased baking dish of your choice, or you can pour them alternately to make that marble effect that you want. Preheat the oven at 180° celsius and bake it for thirty to forty minutes. To avoid burning the top you can put an alluminum paper on the top of your cake during the last ten minutes of its cooking time.


Here are my other chocolate recipes:

Chocolate clafoutis muffin style
Sacher Torte
Toblerone Molten Cake