Chocolate Mont Blanc

1. 1

   Bake the sponge cake as directed in.

2. 2

   Once it has completely cooled, use a cup to cut out circles.

3. 3

   The leftover edges can be used for trifles, etc.

4. 4

   Or you could shape the sponge cake mixture into cupcake moulds before cooking.

5. 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.

6. 6

   Then, add the heavy cream and mix again.

7. 7

   Once everything is mixed, pour into a piping bag fitted with a mont blanc tip and chill.

8. 8

   Now for the chocolate decorations.

9. 9

   We're going to temper chocolate (refer to Hints).

10. 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.

11. 11

    Lay these out on a baking tray.

12. 12

    Brush the tempered chocolate onto the cut baking paper.

13. 13

    For the remaining chocolate, put it in a piping bag fitted with a round tip.

14. 14

    Once cooled, wrap the chocolate around the sponges.

15. 15

    Once completely chilled and set, carefully remove the baking paper.

16. 16

    Pipe the leftover chocolate on a baking sheet into suitably large heart shapes.

17. 17

    Do the same with tempered white chocolate and leave to cool.

18. 18

    Pipe the mont blanc cream onto the sponge cake and top with the hearts to finish.

* Per serving · 4 servings · Values may vary.