This elegant sponge cake, generously filled with chestnut cream and crowned with a glossy chocolate glaze, is a showstopper for any celebration. Drawing from authentic French regional cuisine, it's a timeless dessert that impresses with every slice.
Difficulty: Intermediate (3/5)
1. Break the eggs into a heatproof bowl, add a pinch of salt and 125 g caster sugar. Place the bowl over a saucepan of gently simmering water (bain-marie) and whisk vigorously until the mixture triples in volume and feels warm to the touch—do not let it boil. Remove from heat once achieved.
2. Melt 60 g butter in a small saucepan and let it cool slightly. Sift 125 g flour over the warm egg mixture, folding gently with a spatula. Incorporate the melted butter seamlessly, mixing until smooth.
3. Butter and flour a 22 cm round or square mold (6 cm deep). Pour in the batter and bake at 180°C for 30-35 minutes without opening the oven door. Unmold immediately onto a wire rack, upside down, and cover with a clean towel. Cool completely before slicing horizontally with a serrated knife.
4. Mix chestnut cream with remaining caster sugar and 1 tbsp rum. Whip very cold fresh cream to stiff peaks, then fold into the chestnut mixture. Spread evenly over both cut sides of the sponge.
5. For the glaze, melt chopped dark chocolate with 1 tbsp water over low heat. Boil 1 glass water with granulated sugar, then pour over chocolate, stirring until smooth. Reassemble the cake (cream sides together), pour glaze over top and sides, spreading with a spatula. Chill before serving.
Optional: Garnish with candied chestnuts or pair with vanilla custard.
Source: Les Cuisines Régionales de France. Brittany. Editions du Fanal
