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Various recent studies connect real chocolate with its benefits for health, to this its richness in antioxidants (flavonoids) and many other substances is added. It has been shown that 20 grams of black (bittersweet) chocolate containing 54-70% cocoa consumed every day represents the ideal dose for the cardiovascular system. Chocolate cake with chestnut filling I made this cake because one of my sons very often eats chestnut cream. So I came up with the idea of a chestnut filling, and I don’t regret it, because this chestnut filling cake came out delicious. The chestnut cream in a jar is very thick, that is harder, and it must be mixed with whipped cream so that it is easier to spread on the cake layer. I could have made a separate chocolate cream or ness coffee cream to soften the chestnut cream, but I thought it’s better to put whipped cream so as not to mix the fillings too much, and it came out very good. It takes some time to prepare this cake, but the result will be a truly special one. Ingredients: • • • • • • • •

1 chocolate cake layer 2 chestnut cream jars 2 jars of cherries in cherry juice 1 box of liquid cream from the brand “Hulala” (500 ml) 2 packages of chocolate icing 300 gr. of nutmeats, cut into small pieces with a knife Raw sugar for the whipped cream, 3 or 4 spoons 50 ml amaretto liqueur for the syrup

Preparation: First, we prepare the chestnut cream using the 2 jars, mixing it then with some “Hulala” whipped cream spoons. I’ve used 6 whipped cream spoons for 600 gr. of chestnut cream. We thoroughly mix the cream with a wooden spoon, so that the cream homogenizes well and then we put the cream into the refrigerator. We also prepare the “Hulala” whipped cream, to which we add 4 spoons of raw sugar. After that we put it into the refrigerator. We prepare the syrup for moistening the cake layers. I’ve prepared it out of 250 ml of water, to which I have added 4 or 5 spoons of raw sugar, depending on your taste. We put the kettle on the fire, until the sugar dissolves entirely, and then we add 50 ml of amaretto liqueur. We pass on to moisturizing the cake layers, we add plenty of cream and on top of the cream we also add a generous layer of nutmeats, crushed or cut into small pieces with a knife. I’ve cut the nutmeats with a knife, because we like it to be a little bigger, not finely crushed. After we have moistened the cake and added the cream and nutmeats, on top we put the icing, the whipped cream and the cherries taken from the jar. The cake is served after keeping it into the refrigerator for a while, and then it is cut into squares. Enjoy !!! http://www.chocolatecakee.com


Chocolate cake