3 bars (1.5 ounces each) GODIVA Dark Chocolate, finely chopped
1 cup chestnut puree* (see note below)
4 large eggs, separated
3/4 cup plus 2 tablespoons superfine sugar or confectioners' sugar
2 bars (1.5 ounces each) GODIVA Dark Chocolate, finely chopped
1 large egg yolk
1 tablespoon unsalted butter
1 tablespoon vanilla or 1 teaspoon vanilla extract (optional)
1 tablespoon superfine sugar or confectioners' sugar
1/2 cup heavy cream, softly whipped
Chestnut puree is available at gourmet and specialty food shops and many supermarkets.
Position one oven rack in center of oven. Position second oven rack in bottom third of oven. Heat oven to 350°F (180 C). Generously butter bottom and sides of 8-inch springform pan. Line bottom with parchment paper and butter paper.
Melt chocolate in microwave safe bowl on high for 45 to 60 seconds. Stir until smooth.
Mash chestnut puree with a fork to loosen texture.
In medium bowl with an electric mixer beat yolks with 1/2 cup sugar at high speed for 3 to 5 minutes, until light and fluffy. In large bowl with whisk attachment, beat egg whites until stiff peaks form. Gently fold in remaining sugar using a whisk or clean rubber spatula 30 to 60 seconds. Add chestnut puree to egg yolk mixture and mix at low speed until combined. Fold in melted chocolate until combined. Gently fold in egg whites by hand.
Pour batter into prepared pan and bake for 30 to 40 minutes, until a toothpick inserted into center of cake comes out clean. Remove from oven and cool on wire rack before removing from pan.
Melt chocolate in microwave safe bowl on high for 45 to 60 seconds; stir until smooth. Whisk in egg yolk and butter. Stir for 1 minute; set aside. Whisk together vanilla extract, sugar and cream. Fold into chocolate mixture in three separate additions, gently stirring after each addition. Using a spatula, spread icing on top and sides of cake. Garnish top of cake with chocolate curls and a little confectioners' sugar, if desired. Refrigerate 1 hour before serving.
Makes 8 servings.
Submitted By: Erica
Date: April 5, 2005