Chocolate chestnut bars with caramel frosting

Tip: tap a step to mark it as done.

1. Cocoa sponge cake

   Beat the egg yolks with the sugar until pale and fluffy. Pour in the hot water and oil and mix well. Beat the egg whites until stiff, then fold them in alternately with the flour mixed with the baking powder and cocoa powder. Spread the batter in a baking sheet lined with parchment paper and bake at 175 °C (350 °F) for 15–20 minutes. Spread the jam over the cake while it is still warm, then let cool.

2. Caramel-chocolate frosting

   Let the sugar caramelize in a dry skillet, then add 2 tbsp water and let the caramel dissolve. Pour in the cream, add a pinch of cinnamon and salt, and bring to a brief boil over low heat. Remove from the heat, break the chocolate into the hot mixture, and whisk until smooth. Add the softened butter, beat until smooth, and refrigerate briefly.

3. Chestnut cream

   Reserve a little of the milk and bring the rest to a boil with the sugar, vanilla sugar, and a pinch of salt. Mix the reserved milk with the flour and egg yolks, pour into the boiling milk, and cook until it forms a thick pudding. Let cool slightly, then stir in the chestnut puree. Finally, beat in the butter until smooth.

4. Assembly

   Spread the chestnut cream over the cooled, jam-covered cake, then spread the caramel-chocolate frosting on top. Decorate the surface with a toothed icing comb and refrigerate until set.

   Recipe by: Martuška Mlynarčíková

Tip: Let the caramel turn only golden, as dark caramel would make the frosting bitter. Pour the cream into the caramel carefully, a little at a time, as the hot caramel will splatter.

This recipe was translated from the Slovak original: Čokoládovo-gaštanové rezy s karamelovo-čokoládovým krémom