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I've made this cake three times already and it's one of my favorite cakes to make. Despite the labor, the results are more than worth it. You have to let the ganache really chill and (as the recipe states) whisk occassionally to get it thickened. I would actually make a 1/4 more of the ganache. I usually find myself scraping the bowl to get every possible drop in order to fully cover the cake. I also add more peanut butter to the filling because..well I love peanut butter, so why not?!

By rogalle123 | 

February 16, 2010

I made this last night and was happy with the results. The sauce came out a little too thick and I had to thin it out some. It was more of a puree. But the flavor was wonderful. I suggest not using a full cup of chestnuts, maybe 1/2-3/4 cup.

By rogalle123 | 

November 16, 2009