Autumn dessert with chestnut cream mousse

Which fruit, more than any other, represents Autumn? There castagna, of course! I love marroni, chestnuts with larger dimensions and a sweeter taste so if like me you are a lover of marrons and marron glacé, this dessert is for you. A delicious chestnut mousse fills and covers a delicate sponge cake. Dark chocolate, cream and marron glacé complete this elegant dessert. Welcome autumn!!!

Time of realization: 1 hour + 1 hour and 30 minutes cooling
Degree of difficulty (1 to 5): 3
Round mold 20 cm

Ingredients

For the sponge cake
3 eggs
90 g of sugar
90 g flour
1 teaspoon (level) of yeast
chestnut cream mousse
100 g of melted dark chocolate
350 g of chestnut cream (I black moose)
200 g of mascarpone
¾ spoons of rum
100 ml of fresh liquid cream
a handful of chocolate chips
3 chopped marron glacé

For the Bagna
100 ml of water
1 spoon of sugar
50 ml of rum

For Decoration
100 ml of fresh whipped cream
3 marron glacé
1 pack of cat tongues

Procedure for making the Autumn dessert with chestnut cream mousse 

For the sponge cake
Beat the eggs with the sugar very well. By hand, combine the flour with the baking powder; pour the mixture into the well greased mold and bake at 180 ° C for 30 minutes. Let it cool down.

For the Chestnut Cream Mousse
In a bowl, with the help of the electric whisk, mix chestnut cream, mascarpone and cream. Add the warm melted chocolate, the rum and finally, with a spatula, add the chocolate chips and the pieces of marron glacé.

For the Bagna
In a saucepan over the fire, dissolve the sugar in the water. Allow to cool well then add the rum.

Montage of the cake
Cut the sponge cake into 2 discs. Soak the first disc with the rum sauce and spread a generous layer of mousse on it. Cover with the second disc which is also well soaked. With a velar spatula both the edges and the surface of the cake with a little mousse. Put the remaining mousse in a pastry bag equipped with a smooth nozzle with a very small hole and create a small skein of mousse “threads” in the center of the cake. Put the whipped cream in a pastry bag with a star nozzle and surround the skein of "threads" with small rosettes. place the cat's tongues around the cake and garnish the top of the skein with 2 whole marron glacé and the cream rosettes with small pieces.
The recipe was made by Rosa Trotta