Chestnut Chocolate Mousse Torte
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
For the Cake
  • ½ cup butter
  • 1 ½ cups sugar
  • ½ tsp salt
  • 2 tsp vanilla extract
  • ½ tsp baking powder
  • 2 tsp espresso powder
  • ⅔ cup Cocoa
  • 3 large eggs
  • 1 ¼ cups all purpose flour
  • ¾ cup milk
For the Chestnut Mousse
  • 150 gr. / 5 oz. heavy cream 35% fat
  • 115 gr. / 4 oz. water
  • 400 gr. / 14 oz. chestnut pate
  • 350 gr. / 12 oz. chestnut spread
  • 200 gr. / 7 oz. caster sugar
  • 4 sheets of gelatin
  • 2 tbsp dark rum
  • 600 gr. / 21 oz. heavy cream 35%
For the Chocolate Ganache
  • 300 gr. / 10.5 oz. dark chocolate 60% cocoa
  • 240 gr. / 8.5 oz. heavy cream 35% fat
Instructions/ Εκτέλεση
For the Cake
  1. Preheat oven to 175°C / 350°F.
  2. Add all the ingredients up to the cocoa and the cocoa in your stand mixer’s bowl and mix in medium speed until a muddy batter is created.
  3. Add the eggs one by one mixing well after each addition.
  4. Add half of the flour and beat in low speed.
  5. Pour all the milk and continue to beat.
  6. Finally, add the rest of the flour and beat until it is incorporated.
  7. Take a rounded spring form with diameter 24 cm / 9.5 in.
  8. Butter it and flour it well.
  9. Pour the batter and bake it until a toothpick comes out clear about 40 minutes.
  10. Remove from the pan and let it cool completely.
For the Chestnut Mousse
  1. In a bowl of cold water add the gelatin sheets to soften.
  2. In a pot pour the 150 gr. / 5 oz. of heavy cream and the water and bring to boil.
  3. Add the chestnut pate and the spread and whisk to dissolve.
  4. Add the sugar and incorporate
  5. Note: I used chestnut pate which is unsweetened and chestnut spread which has sugar. With that combination I added 200 gr. / 7 oz. sugar. You can use only chestnut pate or only chestnut spread. In the first case you will have to increase the amount of sugar at least by 100 gr. / 3.5 oz. In the second case perhaps lower it by 50 / 1.7 to 100 gr / 3.5 oz.
  6. Squeeze the water from the gelatin sheets and add them to the pot.
  7. Stir until they are completely dissolved.
  8. Add the rum.
  9. Remove from fire and set aside.
  10. Put the cold 600 gr. / 21 oz. of heavy cream in your stand mixer bowl and whisk vigorously until it becomes thick with soft peaks.
  11. With a spatula mix gently the heavy cream with the chestnut batter until they are incorporated.
  12. Put the batter in your refrigerator for at least three hours to cold.
  13. Take your cake and cut three equally thick disks.
  14. You will use just the two of them.
  15. The other one wrap it up and put it in your freezer for future use.
  16. Take the mousse out of the fridge and whisk for 30 seconds to make your mousse fluffy.
  17. Take on cake disk and place it on a platter.
  18. On top spread a bit less than half of the chestnut mousse.
  19. Place the other cake disk on top.
  20. Spread the remaining chestnut mousse on top and on the sides of the cake.
  21. Place the cake in the freezer to get completely frozen.
  22. In this way it will be easier for you to decorate with the ganache.
For the Chocolate Ganache
  1. In a glass bowl melt in the microwave the chocolate and heavy cream until they become a dark liquid.
  2. Take the torte out of the freezer.
  3. Lay a parchment paper on your counter.
  4. On top of it place a rack.
  5. Take the torte and put it on the rack.
  6. Pour the ganache covering so as to cover the top and the sides of the torte.
  7. With a spatula spread to make even on top.
  8. If you like you can decorate with milk chocolate grinding and or ground cookies.
Notes/ Σημειώσεις
Recipe for the chestnut mousse adapted from my friend Nectaria
Recipe by Culinary Flavors at