This post is long overdue! This was planned for months and months ago! But let me stop with my excuses and share this sinfully rich chocolate, chestnut cake. Click on continue reading for a step by step procedure with pictures!
So what do you need to make this decadent dessert?
- 425 grams chestnut puree (can be purchased from here)
- 1 stick butter
- 1-teaspoon vanilla
- 6 eggs, separated
- 280 grams dark chocolate, melt and cool
- 1 pinch salt
- 1/4-cup sugar
- 170 grams dark chocolate, chopped
- 1/2-cup whipping cream
Preheat the oven to 175ºC.
Line a 9 inch springform pan with a circle of baking parchment.
In a large bowl, using the paddle attachment, mix the chestnut puree with the butter. Then, mix in the vanilla, the egg yolks and the 280 grams melted chocolate until blended.
In another clean bowl with clean whisks, mix the egg whites until it foams, increase speed and sprinkle in the sugar
Whisk the egg whites until it forms glossy peaks but be careful not to overwhisk!
Fold one third of the egg whites into the chestnut mixture and using a large metal spoon, mix well. Then, gently fold in the remaining egg whites in two parts, taking care not to deflate the mixture.
Pour the batter into the pan and bake for 35 to 45 minutes.
Cool the cake in the pan for 20 minutes, then move to a wire rack.
Meanwhile, prepare the chocolate ganache and the chocolate curls.
Bring the whipping cream to a boil and add the 170 grams chopped chocolate. Remove from heat and stir until all the chocolate melts. Cool in the fridge until it has a consistency of cake frosting.
As for the chocolate curls, use whatever chocolate pieces you have left and melt in the microwave until melted. Leave to cool for a minute or two. Spread the melted chocolate thinly on a cleaned, cool flat surface. I use our kitchen counter top. I found that using a cheese slicer works best! When the chocolate is dry, use the cheese slicer and move from from top to bottom to form the chocolate curl. (This just gave me an idea; I need to make a video tutorial!)
Invert the cake onto your serving plate. Cover the sides of the plate with aluminum foil or parchment paper. Using a flat spatula or a knife spread the chocolate ganache all over the cake. Garnish with chocolate shavings and dust with sifted icing sugar.
Always keep chilled.
When you are ready to serve, clean the cake knife after each slice.
And after we devoured it…