Chocolate Chestnut Cake
I topped the chestnut cake with a simple layer of chocolate ganache: gently melt 3 oz (85 g) of dark chocolate in a couple of tablespoons of heavy cream. Depending on how runny you want the ganache to be, add more chocolate or cream to taste. Mine was firm which makes a beautiful thick layer on top of the cake. Or you can go for a more runny ganache and make it drip down the edges! Sprinkle the cake with some cacao powder right before serving. Fancy!
Love chocolate? Then also check out my chocolate chestnut spread!
- 7 oz cooked chestnuts (200 g)
- 5,5 oz dark chocolate (155 g), chopped
- ⅓ cup cream (80 ml)
- 3 oz unsalted butter (85 g)
- 3,5 oz brown sugar (100 g)
- 1 tbsp plain flour
- 2 egg whites beaten
- 1 egg yolk
- 1 tbsp cocoa powder
Peel the chestnuts if that hasn't been done yet. Then add them to a blender and blend them into a dry and fine crumble. Put it aside until needed later.
- Add the butter, chocolate and brown sugar to a bowl and then place it over a pan with boiling water (double boiler).
Let the butter and chocolate melt. Whisk into a smooth mixture and let it cool down again. Then add the chestnut crumble from the blender, the plain flour and the egg yolk.
Stir well. Then stir in the cream.
Also add the beaten egg white to the chocolate batter.
- Stir well. Then transfer the chocolate batter to a springform cake tin lined with baking paper.
- Bake the chestnut chocolate cake for 35 to 40 minutes in a preheated oven at 359°F (180°C). Remove the cake and then let it cool down a bit at room temperature. Serve lukewarm.