Chocolate Cake with Chestnut and Chocolate Cream

Prepare the chocolate cream the day before: Boil whipping cream, let chocolate melt in it on low heat while stirring continuously. Remove from heat and beat with a hand mixer for 1/2 min. Place in the refrigerator for one night.

For the shortcrust pastry, crumble flour with cold butter. Quickly knead with vanilla sugar, salt, powdered sugar, lemon zest and milk until smooth. Wrap in plastic wrap and rest in refrigerator for 15 min. Roll out dough on floured work surface until flattened and spread it on the bottom of a 24 cm cake springform pan. Prick the dough a few times with a fork. Bake in a heated oven at 200 °C for about 10 minutes until light brown. Cool down in the form.

For the chocolate base, sift flour with cocoa. Beat eggs with sugar, yolks, vanilla sugar and a little lemon zest until very creamy. Fold in flour. Spread the mixture into a greased and floured 24 cm cake springform pan and bake in a heated oven at 190 °C for approx. 12 minutes. Remove from oven, turn out and cool.

Spread the short pastry base with jam and cover with the chocolate base. Place a springform pan rim on top. Beat the chocolate cream with a mixer on low speed and spread on the chocolate base.

Leave the cake to cool for about 1 hour.

For the maroon cream, whip the whipped cream and refrigerate. Stir the chestnut puree with powdered sugar and rum. Squeeze the gelatine, let it melt over steam and stir it quickly into the chestnut mixture. Add half of the whipped cream

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