CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE
Categories Cake Milk/Cream Chocolate Nut Dessert Bake Freeze/Chill Christmas Cognac/Armagnac Winter Chill Chestnut Sour Cream Gourmet
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- Make ganache:
- Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
- Make cake layers while ganache chills:
- Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
- Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
- Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
- Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
- Make mousse and assemble torte:
- Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
- Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
- Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
- Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
- Glaze cake:
- Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
- Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.
CHESTNUTS IN COINTREAU & ORANGE SYRUP
These chestnuts in scented syrup are delicious spooned over ice cream or whipped cream and mascarpone for a seasonal treat
Provided by Mary Cadogan
Categories Dessert, Treat
Time 1h20m
Yield Makes 1.5kg
Number Of Ingredients 6
Steps:
- To peel the chestnuts, cut a nick in each one on the flat side. Put 6 on a plate and microwave for 1 min on High. Then, wearing rubber gloves, peel off the outer skin and inner brown membrane. Continue until all the chestnuts are peeled. (If you don't have a microwave, you can roast the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, cover with water and bring to the boil, then simmer for 25 mins. Drain well.
- Pare thin strips of zest from the orange using a vegetable peeler. Cut the vanilla pod in half lengthways. Put the orange strips, vanilla pod, sugars and 400ml water in a pan and bring slowly to the boil, stirring to dissolve the sugar. Simmer for about 15 mins until syrupy. Remove from the heat and stir in the Cointreau.
- Pack the prepared chestnuts into sterilised jars (see below) and pour over the syrup to cover. Seal the jars. The chestnuts will keep in a cool, dry place for up to 6 months.
Nutrition Facts : Calories 113 calories, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
FRENCH CANADIAN
In this easy pantry cocktail, Cognac gets stirred with tangy champagne vinegar, sweet maple syrup, and aromatic vanilla extract.
Provided by Maggie Hoffman
Categories Cocktail Cognac/Armagnac Maple Syrup Vanilla Vinegar Drink Quick & Easy
Yield 1 drink
Number Of Ingredients 5
Steps:
- Combine Cognac, vinegar, maple syrup, and vanilla in a mixing glass and fill with ice. Stir until well chilled, about 30 revolutions. Strain into a chilled coupe glass, gently squeeze the lemon twist over the top to express oils, then use as a garnish.
More about "chestnuts in cognac vanilla syrup recipes"
CHESTNUTS IN SYRUP | ITALIAN FOOD RECIPES
From sparklinglife.it
Estimated Reading Time 1 min
CHESTNUTS IN SYRUP | WILLIAMS SONOMA
From williams-sonoma.com
CLASSIC FRENCH MARRONS GLACé—CANDIED …
From thespruceeats.com
REVIVE SLOUCHY, JARRED CHESTNUTS WITH …
From food52.com
HOW TO MAKE CHESTNUT LIQUEUR AND USE IT IN COCKTAILS
From cocktailsandbars.com
16 IMPRESSIVE COGNAC COCKTAIL RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHESTNUTS IN COGNAC & VANILLA SYRUP | RECIPE | VANILLA SYRUP, BBC …
From pinterest.co.uk
10 BEST VANILLA COGNAC DRINK RECIPES | YUMMLY
From yummly.com
CHESTNUTS IN COGNAC & VANILLA SYRUP | CONSTANT COOKBOOK
From constantcookbook.com
20 BEST CHESTNUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHESTNUTS IN COGNAC & VANILLA SYRUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHESTNUTS IN SYRUP RECIPE - COOKIST.COM
From cookist.com
CHESTNUTS IN BRANDY-VANILLA SYRUP | RECIPELION.COM
From recipelion.com
10 BEST CHESTNUT DESSERT RECIPES | YUMMLY
From yummly.co.uk
CHESTNUTS IN COGNAC AND VANILLA SYRUP | BBC GOOD FOOD RECIPES, …
From pinterest.com
OUR 18 FAVORITE CHESTNUT RECIPES - FOOD & WINE
From foodandwine.com
10 BEST COGNAC DESSERT RECIPES | YUMMLY
From yummly.co.uk
RECIPE : CHESTNUTS IN COGNAC & VANILLA SYRUP - BOOKS4COOK
From books4cook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love