There are recipes that become part of the traditions of famigllia, almost not there to notice. The prepared once, like, the resurfacing and before you know it is made account, become a family tradition absolutely indispensable.
And 'what happened to me with this wonderful creation of Raravis, alias Alessandra Gennaro tourist menu, inspired by another that simply heavenly cake Nigella Lawson has pulled off this masterpiece of confectionery.
I've proposed for the first time at dinner when I celebrated my 45th birthday, I've redone to celebrate my Papito and an aunt, a birthday two days away, and since then this has become the cake with which to celebrate their birthday.
We have just celebrated this weekend, but since we were in many and all quite tasty, I increased the dosage. Always prepare this cake the day before, giving them time to settle down and get wet because the base at the right point.
It 's a dream ...
Raravis gave the doses to a dish 22 cm in diameter, found in his blog at the link I indicated, I will have increased to a baking 26. I also increased the doses of cream and brown in the base, both in the ganache: I did it last year by accident, the result was excellent and since these are the doses that I follow. Moreover Alessandra docet: she creates recipes that change regularly, why not follow the teacher? ;-)
And here is the wonderful
Old Fashioned CHESTNUT CAKE
http://menuturistico.blogspot.com/2009/11/old-fashioned-chestnut-cake-e-le- mie.html
Serves a tin of 26 cm in diameter.
For a tin of 22 cm in diameter, go to the tourist menu link above.
all notes are Alessandro Gennari
For the base: If you want higher, follow the directions of the base of Old Fashioned Original . the batter of this cake-the one with the chestnut-Old Fashioned is different from the original, essentially because it has less flour. The addition of the purée into the mixture helps to weigh it down, so despite the (little) baking powder and egg whites will not grow much and, especially, is very soft. It goes without saying that if you use a pan smaller than the one I used, the cake will remain higher, but the "brittleness" is the same. Therefore, if you decide to use this base, you do have to make two cakes, because if he does one and cut in half, there is the risk that crumble, but the mathematical certainty. But nothing prevents you from using the basis of true Old Fashioned and fill with ganache this: by the way, with its original base is higher and "to effect". However, if you want a more low, as in this version, take:
350 g chestnut purée (165 if you want to keep the proportions of the original version of Alessandra)
165 g chocolate (50% to 70%, depending on how sweet you want it)
165 g of butter
6 medium eggs 50 g flour 1 teaspoon
baking powder 2 tablespoons sugar
For the ganache cream brown :
325 g of dark chocolate
500 g of fresh cream is not installed (you can even drop to 400 )
400 g chestnut purée
1.5 teaspoon of instant coffee
1.5 teaspoon rum
Prepare the base: chop the chocolate, do it in a double boiler melt the butter into cubes.
Whip the egg yolks with sugar and, when are foamy, add cream and brown.
As soon as the chocolate and butter have melted, remove them from the water bath, stir to mix well, let cool slightly, then pour the egg mixture and brown. Get back to mount and, finally, add the flour sifted with baking powder.
Mix well with a spatula.
Whip the egg whites until stiff, not too much soda and incorporate the basic compound. After you make two cakes, preferably with a zipper and 26 cm in diameter, lined the bottom with parchment paper and butter the edges: Then, pour half of mixture into each and bake at 180 ° C for half an 'Oretta.
Let cool well before you transform, because the dough is very soft and cold when not completely crumble.
Meanwhile, prepare the ganache Cream Brown f ate melt the chocolate in a double boiler. It is completely melted, add cream and mix well with a whisk, so you have a mixture quite dense. United soluble coffee and rum and let cool mounting with electric whips. I used the Kenwood for about ten minutes, do not worry if you do not mount a lot, because the next step in the fridge will make it thicken as it should. However, when it is cool, add the chestnut puree, and mounted a little '.
Assembling the cake: s and have a ring cake, you should use that. Otherwise, you can always serve as a hinge of a mold, in this case, the non-misshapen cake that will have to be based on the cake. (I have not used neither one nor the other and I have always mounted "free hand" and has stood quietly - Mapi)
Make a layer of ganache on the surface of the first cake and be careful here: since the ganache, in this production stage, is still soft, put a little in the middle of the cake, and spread it with a spatula, taking care not to transshipped. Then, put everything in the fridge, the cake and ganache.
After about three hours, you will see that the cream will be much firmer, but will remain soft. Leave it at room temperature for half an hour, then continued with the assembly: if you see him on the first layer of ganache cake is not very high, spalmatene a little '(I max calculation as a finger thickness: it is too high, does not hold the weight of the second cake decoration and later). C oprite with the second cake and strokes all around the ganache. Based partly out of the fridge, no problem.
Decoration: or so, alone, or with marron glacé and powdered sugar. If you want to prepare for the Christmas holidays, also a gold leaf chopped here and there doing well.
Beyond the length of the explanation is simple.
Alessandra Gennaro Genoa
The percentage of cocoa in chocolate is variable, for these reasons :
1. if you use chocolate from 50% to 60% cocoa, you will hear more about the taste of chestnuts, but the cake will be slightly sweeter. Unfortunately, in this case, you can suggest to reduce the sugar, as in the Old Fashioned, because there is only one tablespoon, officially (everything else is in the cream and chocolate-brown and a little 'in rum) . However it is not as sweet as the real one.
2. if you use a chocolate with a 70% to 72% cocoa enhances the taste of chocolate, at the expense of that of the chestnut, but it fades very sweet. In this case, you can use brown glacè as decoration, the to "recover" the leitmotif of the chestnut, who still feel, but not as predominant flavor.
3. than these percentages of cocoa should not go, because the cake would be too bitter and would cover the rest.
Alessandra
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