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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

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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. Step 1

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

  2. Step 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. Step 3

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

  4. Step 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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, December 2009

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Reviews (2)

  • Matylda 3 Dec, 2012

    This cakes tastes great however there are a few things which have to be taken under a consideration:
    1. The wafer cookies do not soften enough. It is hard to cut a perfect looking piece.
    2. The chocolate wafer cookies overpower the cake: I can taste chocolate and wafers and do not find the taste of chestnuts.

  • Cocok 3 Jan, 2010

    This mousse