Chestnut Entremet

For the sponge cake
2 eggs
70g caster sugar
70g flour
30g dark chocolate
Mix the eggs and caster sugar with a mixer until doubled in size. Add the melted chocolate. Mix. Sift in the flour and mix.
Pour onto a baking tray and bake at 180°C for about ten minutes.

For the chestnut mousse 
300g chestnut cream
300g of liquid cream
3 sheets of gelatine (2g each)
Whip the liquid cream to a whipped cream. Add the gelatine, previously softened and melted in a tablespoon of hot milk. Add the chestnut cream and mix.

For the whipped cream mousse
150g of liquid cream with a minimum of 30% fat content
15g icing sugar
1 sheet of 2g gelatine
Whip the cream with a mixer. Add the icing sugar. Add the gelatine, previously softened and melted in a tablespoon of hot milk.

Assemble the cake in your pastry ring. First the sponge cake and then the chestnut mousse. Leave to set in a cool place. Then finish with the whipped cream. Decorate with an iced chestnut and a chocolate leaf.