Look at this dark brown chocolate beauty… Here’s my highly delicious chocolate chestnut cake: it’s a moist cake topped off with a gorgeous layer of homemade chocolate ganache… What a great autumn treat this is!
Do you like chestnuts?
You can find them easily in the second part of the year.
I also love the smell of roasted chestnuts. Here in Spain we call chestnuts castaña or marrón. The French call them châtaigne and in Flanders and The Netherlands they go by the name of kastanje.
How do you call them around where you live then?
My family loves chestnut recipes.
And because of that my chocolate and chestnut cake here never lives a happy long life. They don’t only love chestnuts, I also have to put up with a full blown chocolate addict here!
However I’m not a chocolate lover myself.
I know that doesn’t make sense coming from a Belgian girl. But then I know that whenever I make these kind of chocolate goodies like the on below, I won’t have to throw it away after taking just a few bites myself.
Chocolate Chestnut Cake
I also topped the chestnut cake with a simple layer of chocolate ganache.
I gently melt 3 oz (85 g) of dark chocolate in a couple of tablespoons of heavy cream. Now depending on how runny you want the ganache to be, you can add more chocolate or cream to taste.
My ganache 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 to give it that popular magazine look. Sprinkle the cake in the end with a little cacao powder right before serving or chocolate shavings.
Do you love chocolate and chestnut recipes?
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.