It was somebody’s birthday last month and I wanted to bake a special birthday cake that was not too sweet or too heavy because it’s been ridiculously hot and humid in these parts. I had also just finished baking a mess of macarons so I was still in the meringue-making kinda mood. I found this recipe from Ricardo Larrivée’s of Food Network Canada and was intrigued. Years ago, a dear friend had brought a La Rocca Caramel Crunch Cake to the cottage and it was made with meringue instead of cake and I’ve never quite forgotten how moreish the texture was (think giant macaron!) so I modified Ricardo’s recipe a bit and came up with this decadent Chocolate, Chestnut, Coffee, Crunch Cake.
Decadent Chocolate, Chestnut, Coffee Crunch Cake
Makes one 20 cm (8 inch) layered cake.
Original recipe may be found here.
The Cake
Ingredients for the light cake:
- 40 g (1/2 cup) almond flour
- 65 g (1/2 cup) all-purpose flour
- 30 g (1/4 cup) icing sugar
- 2 egg whites
- 95 g (1/2 cup) granulated sugar
Directions:
- Pre-heat the oven to 325° F (170° C).
- Cut four parchment paper circles, about 20 cm (8 inches) in diameter. Spray circles with non-stick spray.
- Combine almond flour, all-purpose flour and icing sugar in a bowl and mix well. Set aside.
- Beat egg whites until soft peaks form, then add the granulated sugar one tablespoon at a time until stiff peaks form.
- Add the almond flour mixture all at once and fold into the beaten egg whites, macrophage-style.
- Spread 2 circles with the batter right to the edge and bake for 30 minutes or until lightly golden and firm to the touch. If the batter sticks too much to your spatula, spray it with non-stick spray.
- Cool completely.
Ingredients for the chocolate cake:
- 40 g (1/2 cup) almond flour
- 65 g (1/2 cup) all-purpose flour
- 25 g (scant 1/4 cup) icing sugar
- 5 g (1 tbsp) cocoa, sifted
- 2 egg whites
- 95 g (1/2 cup) granulated sugar
Directions:
- Combine almond flour, all-purpose flour, cocoa powder and icing sugar in a bowl and mix well. Set aside.
- Beat egg whites until soft peaks form, then add the granulated sugar one tablespoon at a time until stiff peaks form.
- Add the almond flour mixture all at once and fold into the beaten egg whites, macronage-style.
- Spread 2 remaining circles with the batter right to the edge and bake for 30 minutes or until lightly golden and firm to the touch. If the batter sticks too much to your spatula, spray it with non-stick spray.
- Cool completely.
Chestnut filling:
Ingredients:
- 100 g (3.5 oz) peeled chestnuts*, roasted
- 30 mL (2 tbsp) milk or cream
- pinch of salt
Directions:
- In a small, narrow container blend the chestnuts with the milk and pinch of salt with a stick blender, until smooth and creamy. Set aside.
Cake assembly:
Ingredients:
- 125 mL (1/2 cup) Chocolate Buttercream
- 125 mL (1/2 cup) Coffee Buttercream
- 200 g (7 oz) Belgian chocolate wafers
- 30 mL (2 tbsp) heavy cream
Directions:
- Place the chocolate layer first and spread the entire quantity of the chestnut cream on top. Add the white layer and spread the coffee buttercream on it. Add the chocolate layer again and spread the chocolate buttercream on it. Finish the cake with the white layer but place it upside-down so the smooth side is up.
- Melt the Belgian chocolate wafers the heavy cream to make a ganache, pour over the cake and spread out on top and sides evenly.
- Refrigerate. Decorate with chocolate curls. Serve chilled (it’s been extremely warm in these parts and the buttercream would melt if served at room temperature!)