Chocolate chestnut cake

Preparation info
  • Yield: Approximately 45 ounces ,


    servings, each weighing 3¾ ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • Place a plaque of square Silform molds on a baking sheet.
  • The top of each cavity should measure 2¾ inches square (which will become the bottom when the dessert is served), by 2¼ inches square on the bottom of the mold by 1¼ inches high, with a 1½ inch square depression in the center of the bottom of each cavity (which will become the top of the dessert when serve