This chocolate chestnut cake is a perfect compliment to any joyous occasion. This cake has a rich and almost nutty flavor from its roasted chestnuts.
Ingredients
227 gm
Dark chocolate
6 medium
Egg
1 pinch
Salt
1/2 cup
Butter, unsalted
(softened)
435 gm
Chestnut purée
(just over 2 cups)
30 ml
Rum (40% alcohol by volume)
(2 tbsp)
1 tsp
Vanilla extract, pure
65 gm
Granulated sugar
1 tbsp
Swerve Sweetener, confectioners
(dusting)
Instructions
Directions
Preheat the oven to 350˚F, and grease a springform or cake tin.
Roughly chop the chocolate into pieces and melt in the microwave or in a double boiler then and set aside.
Whisk or mix using a mixer the egg whites with a pinch of salt until stiff, but not dry.
In another bowl, whisk or gently mix butter and chestnut puree with the sugar.
Gradually whisk in the egg yolks, then add the rum, vanilla extract, and chocolate.
Stir in a dollop of the egg white, whisk very well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture u til fully incorporated.
Pour the batter into the tin and let bake for 55 minutes. You could do the toothpick test, but it should not come out completely clean.
Let the cake cool in its tin on a rack before you unmold it on to a plate.
