Ingredients
- 2 cups sugar
- 6 ounces chocolate (semi-sweet)
- 23 cup cream heavy
- 1/4 cup brown sugar packed
- 14 ounces chestnuts drained
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 1/2 cups flour
- all-purpose
- 1 cup white wine dry
- 1 cup olive oil light
- 4 x eggs
- 3/4 cup butter
- unsalted
Instructions
- Preheat the oven to 350F (180C).
- Butter two 9-inch springform or round cake pans and line with parchment or waxed (greaseproof) paper.
- CAKE:Beat together the sugar and eggs to combine.
- Add the oil, wine, flour, baking powder, and salt and beat for 1 minutes, or until smooth.
- Pour the mixture into the prepared pans and bake for 30 minutes, or until a skewer inserted in the middle of each cake comes out clean.
- Allow the cakes to cool slightly in the pans before turning out onto a wire rack to cool completely.
- CHESTNUT FILLING:Combine all of the ingredients in the bowl of a food processor and process until smooth.
- Spread a layer of chestnut filling on top of each cake.
- GANACHE:Melt the chocolate in a double boiler, then stir in the butter.
- Remove from the heat and cool or refrigerate to thicken slightly.
- If a thicker consistency is desired, whisk gently until pale and thick, 2 to 3 minutes.
- Spread a layer of ganache over the top of the chestnut filling on the first layer.
- Top with the second layer and repeat the process.
- Serve the cake cut in wedges.
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