Kiss Kiss Cake

Kiss Kiss Cake


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An original recipe I created especially for Valentine's Day 2011 (but good at any other time): layers of chestnut brownie cake with a fresh orange bavarois, studded with raspberries and decorated with a dusting of cocoa and piped chestnut cream. Different to the usual chocolate cakes!

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Melbourne, Australia

Time needed

90 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • Chestnut Cake:
  • 7 oz. sugar
  • 3 1/2 oz. unsalted butter, at room temperature
  • 1 Tbs. vanilla bean paste or seeds from 1 vanilla bean
  • 10 1/2 oz. chestnut purée (unsweetened)
  • 3 eggs
  • 1/2 oz. cocoa (for color)
  • 3 1/2 oz. plain flour
  • 1/2 tsp. baking powder
  • Orange Bavarois:
  • 2 egg yolks
  • 1/3 oz. cornflour or plain flour
  • 1 oz. sugar
  • grated zest of 1 lg. orange
  • 1 C. milk
  • 3/4 C. cream
  • 1 Tbs. Grand Marnier liqueur
  • 1/8 oz. gelatin leaves
  • Chestnut Cream:
  • 4 3/4 oz. chestnut purée (unsweetened)
  • 1 oz. icing sugar
  • 3/4 C. cream
  • 1 Tbs. vanilla bean paste or seeds from 1 vanilla bean
  • raspberry preserves
  • 5 oz. fresh raspberries
  • unsweetened cocoa, for dusting

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Chestnut Cake:
Preheat the oven to 350 degrees (conventional) or 345 degrees (fan-forced).

Combine the sugar, butter, and vanilla in a large bowl and beat until the sugar dissolves and the mixture is light. Add the chestnut purée and beat until fully incorporated and the mixture is smooth. Add the eggs and beat again. Sift together the cocoa, flour, and baking powder. Add to the mixture and beat on low speed until the batter is smooth. Spread the batter on to a silpat sheet, or double-lined baking tray, in a rectangle measuring 10x15 inches. Smooth the top and sides.

Bake the chestnut cake for about 12–15 minutes until cooked through. Remove from the oven and allow to cool before cutting. Using the heart-shaped molds, cut out two large hearts and two small hearts.

Orange Bavarois:
Whisk together the egg yolks, flour, sugar, and orange zest in a bowl. Place the milk into a saucepan and heat until it starts to simmer around the edges. Add the milk to the egg yolk mixture, whisking as you do so. Return the pastry cream mixture to the saucepan, over a low heat, and stir until it starts to thicken and coats the back of a spoon. Do not allow to boil. Remove from the heat. Pour into a clean bowl and allow to cool. You can accelerate the cooling process by placing the bowl over ice and stirring the pastry cream and then placing in the refrigerator until ready to use.

Place the cream and Grand Marnier into a bowl and whisk until thickened. Fold into the cooled pastry cream.

Soften the gelatin leaves in cold water. Drain and squeeze the excess water from the gelatin. Place in a large bowl over hot water to melt the gelatin completely, stirring it. Once melted, remove from the heat and allow to cool. When cool add the pastry cream mixture to the gelatin and stir gently until combined. Cover and place in the refrigerator until it is just about to begin setting.

To make sure that the bavarois holds its shape as it sets, I assembled the cake layers in the original heart-shaped mold, on a lined baking tray. So that the bavarois didn’t stick to the sides of the mold, I used a strip of acetate to line it. The acetate strip will peel away easily from the cake, leaving a perfect finish and no drag marks. Line both the large and small molds with a strip of acetate as shown. Place a chestnut cake layer into each.

Spread a thin layer of raspberry preserves on the bottom cake layers. You will need about a tablespoon of preserves. Divide and pour the bavarois cream into each mold. Reserve the three best raspberries for decoration and set aside. Press fresh raspberries into the cream, dotted evenly across the cake, for each tier. Cover with a second layer of the chestnut cake. Gently and evenly press the top cake layer to make sure that there are no gaps between it and the bavarois filling. Cover and refrigerate until set.

Chestnut Cream:
Beat the chestnut purée, sugar, and vanilla in a bowl until smooth. Add the cream and gently whisk until thickened.

When the bavarois is set, remove the cake tiers from the refrigerator. Gently remove the metal molds from the cakes, holding the acetate lining in place. Once removed you can peel away the acetate.

Gently place the large tier on to a serving plate. Carefully lift and place the second tier on top of the large tier lined up to be in the center. Dust the top-tier with sifted cocoa. You will need about a heaped teaspoon.

Fill a piping bag fitted with a decorative tip with the chestnut cream and pipe the cream on top of the large tier, surrounding the top-tier completely. Arrange the reserved raspberries on top.

If, like me, you prefer a minimalist approach, you can omit the chestnut cream and simply sift cocoa over the top and decorate with extra raspberries. Might be worth making the chestnut cream to serve on the side though- it’s actually quite good!

Shared by Viviane from Chocolate Chili Mango.

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