[Chestnut Lover] Autumn Limited! Mini Cocoa Chestnut Cake, Taste Autumn in a Bite!

Cocoa Cake Base Ingredients: 40g corn oil 12g cocoa powder 55g milk 65g low-gluten flour 5 eggs 50g sugar Chestnut Puree Ingredients: 400g peeled chestnuts 2 Earl Grey tea bags 10g white sugar 30g brown sugar 110g heavy cream 30g butter Chestnuts Chestnut Filling Cream Ingredients: 150g heavy cream 10g sugar 30g chestnut puree Decorating Chestnut Puree Ingredients: 200g chestnut puree Appropriate amount of heavy cream Chestnut Puree Preparation: 1️⃣: Boil chestnuts + Earl Grey tea bags + sugar + water. Pour into a blender with some of the chestnut cooking water and blend until smooth. 2️⃣: Pour into a non-stick pan, add butter, sugar, and heavy cream. Cook over low heat until it clumps together and doesn't stick to the spatula. Cover with plastic wrap and let cool. Cocoa Cake Base Preparation: 1️⃣: Heat corn oil to 70°C, add cocoa powder and mix well, then add milk and mix until emulsified. 2️⃣: Sift in low-gluten flour and mix in a Z-shape until no dry powder remains. Add egg yolks and mix until smooth. The batter should have a stacked appearance. 3️⃣: Whip egg whites + sugar + lemon juice until stiff peaks form (curved hook). 4️⃣: Add to the chocolate batter in two batches, using folding and cutting motions to mix evenly. Pour into a baking pan, level the surface, and tap gently a few times to remove air bubbles. 5️⃣: Bake in a preheated oven at 150°C for 30 minutes. Chestnut Filling Cream Preparation: 1️⃣: Whip heavy cream + sugar + chestnut puree. Assembly: 1️⃣: Use a mold to cut out the cake base. Pipe a layer of chestnut cream, then a layer of cooked chestnuts. 2️⃣: Put chestnut puree + a little heavy cream into a piping bag and pipe out the chestnut puree for simple decoration.