Chocolate-Chestnut Mousse Cake

This stunning dessert is a simple-to-make icebox cake. Chocolate shavings are easily made with a vegetable peeler.

  • Servings: 8
Chocolate-Chestnut Mousse Cake

Source: Martha Stewart Living, December 2009

Ingredients

  • Vegetable oil, for pan
  • 1 jar (7.4 ounces) peeled roasted chestnuts
  • 1 cup whole milk
  • 1/4 cup plus 1 tablespoon light-brown sugar
  • Pinch of coarse salt
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter, room temperature
  • 2 ounces bittersweet chocolate (preferably 61 percent cacao), melted and slightly cooled, plus more for shavings
  • 1 1/2 cups cold heavy cream
  • 24 chocolate wafer cookies (from 1 package)

Directions

  1. Lightly coat an 8-inch round cake pan with oil, and line with plastic, leaving a 4-inch overhang.

  2. Finely grind chestnuts in a food processor. Heat ground chestnuts, milk, 3 tablespoons sugar, and the salt in a medium saucepan over medium-high heat, stirring occasionally, until bubbles form at edge.

  3. Whisk together yolks, cornstarch, and remaining 2 tablespoons sugar in a medium heatproof bowl.

  4. Slowly add hot chestnut mixture to yolk mixture, whisking constantly. Return to pan; cook over medium-low heat, whisking constantly, until thick, about 2 minutes. Transfer to the bowl of a mixer. Add vanilla and butter. Beat on medium speed until cool, about 5 minutes. Stir half the chestnut mixture into melted chocolate.

  5. Beat 1 1/4 cups cream until soft peaks form. Using a rubber spatula, gently fold half the whipped cream into plain chestnut mixture and the other half into chocolate-chestnut mixture.

  6. Pour chestnut mousse into prepared pan. Cover with 12 chocolate wafers, working in a circular pattern. Top with chocolate-chestnut mousse and remaining 12 chocolate wafers. Fold plastic overhang over top to cover cake. Refrigerate overnight.

  7. Uncover cake; place a platter on top, flip, and unmold. Remove plastic. Beat remaining 1/4 cup cream until soft peaks form. Spread on top of cake. Garnish with chocolate shavings.

Reviews

Be the first to comment!