Chestnut Chocolate Cake
A delightful dessert featuring fresh ingredients from the Baking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g dark chocolate couverture
- 5 eggs (medium size)
- 150 g sugar
- 100 g chestnut puree
- 30 g flour
- 1 tsp Baking powder
- 200 g dark chocolate couverture
- 2 eggs (medium size)
- 200 g chestnut puree
- 125 g sugar
- 140 g chestnuts
Instructions
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1.
Cut the chocolate into pieces and place in a bowl. Melt over a hot water bath. Let it cool slightly. Separate the eggs. Beat the egg whites until stiff peaks form. Whisk the yolks with sugar until thick and creamy. Fold in the melted chocolate and chestnut puree. Spoon the meringue on top. Sift together flour and baking powder, then sprinkle over the mixture. Gently fold everything together until smooth. Line a 24 cm springform pan with parchment paper and pour in the batter. Bake in a preheated oven at 180°C (gas: level 2-3, convection: 160°C) for about 30 minutes. Let the base cool in the pan, then carefully remove it. Allow to cool completely.
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2.
Melt chocolate for the cream as well. Separate the eggs again. Beat the egg whites until stiff. Whisk the yolks and chestnut puree into the melted chocolate. Finally fold in the meringue smoothly.
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3.
Place the cake base on a plate. Put a ring around it. Spread the cream over the cake base. Refrigerate for 2-3 hours.
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4.
Just before serving, caramelize sugar in a pan. Pat the chestnuts dry with kitchen paper. Toss the chestnuts in the caramel and place them on parchment paper. Let the caramel harden. Decorate the cake with the caramelized chestnuts.
