Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the chocolate genoise: Sift together the flour, cornstarch and cocoa. | 2. Whisk the whole eggs, yolks, sugar, and salt. | 3. Place over simmering water until the temperature is 100 degrees. | 4. Whip on high 3-4 minutes. | 5. Fold in the dry ingredients. | 6. Cover the bottom of a springform pan with wax paper and pour in batter. | 7. Bake 30 minutes at 350 degrees, then remove from oven and let cool completely. | 8. Meanwhile, boil the water and sugar. | 9. Cool and add 1/4 cup kirsch and the vanilla. | 10. Beat the butter and add in chestnut spread. | 11. Mix the remaining 2 tbs kirsch into the chestnut mixture. | 12. If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup. | 13. Bring the cream to a simmer, then remove from ehat and add chocolate. | 14. Let stand for 5 minutes, then whisk smooth. | 15. Cut the cooled cake into 3 layers. | 16. Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture. | 17. Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture. | 18. Add the top layer and brush with the remaining 1/3 of the sugar syrup. | 19. Cover the top and sides with the remaining chestnut mixture. | 20. Chill the cake for 1 hour. | 21. Cover the cake with the chocolate-cream glaze. | 22. If desired, garnish with chocolate shavings. | 23. Chill before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake flour	1/3	cup		165.3133	35.6337	3.7447	0.3927
cornstarch	1/3	cup		162.56	38.9419	0.1109	0.0213
cocoa	1/4	cup	alkalized	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
egg yolk	3			164.22	1.8309	8.0886	13.5354
sugar	3/4	cup		604.485	151.197	0.0	0.0
salt	1	pinch		-	-	-	-
water	1/3	cup		0.0	0.0	0.0	0.0
sugar	1/3	cup		604.485	151.197	0.0	0.0
kirsch	6	tablespoons		-	-	-	-
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
butter	1 1/2	cups		2052.0	94.28399999999999	64.116	172.8
chestnut spread	1 1/2	cups	sweet	-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
chocolate	8	ounces	semisweet	131.5416	21.4776	4.672	3.2659
chocolate				131.5416	21.4776	4.672	3.2659

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.