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1
Bake the sponge cake as directed in.
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2
Once it has completely cooled, use a cup to cut out circles.
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3
The leftover edges can be used for trifles, etc.
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4
Or you could shape the sponge cake mixture into cupcake moulds before cooking.
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5
For the mont blanc cream, first cream the butter warmed to room temperature and mix in the chestnut cream a little at a time.
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6
Then, add the heavy cream and mix again.
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7
Once everything is mixed, pour into a piping bag fitted with a mont blanc tip and chill.
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8
Now for the chocolate decorations.
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9
We're going to temper chocolate (refer to Hints).
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10
Cut baking paper so it is 1-1.5 cm taller than your sponge cake and is exactly the right length to completely wrap around once.
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11
Lay these out on a baking tray.
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12
Brush the tempered chocolate onto the cut baking paper.
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13
For the remaining chocolate, put it in a piping bag fitted with a round tip.
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14
Once cooled, wrap the chocolate around the sponges.
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15
Once completely chilled and set, carefully remove the baking paper.
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16
Pipe the leftover chocolate on a baking sheet into suitably large heart shapes.
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17
Do the same with tempered white chocolate and leave to cool.
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18
Pipe the mont blanc cream onto the sponge cake and top with the hearts to finish.
