Chestnut Almond Espresso Cake with Mocha Whipped Cream 🍰☕

Overview:

• Preparation Time: 1 hour
• Cooking Time: 35 minutes
• Total Time: 1 hour and 35 minutes
• Servings: 8
• Calories per serving: 679.6
• Rating: Not Available
• Review Count: Not Available

Description:

Indulge in the rich flavors of chestnuts and almonds combined with the boldness of espresso in this delightful Chestnut Almond Espresso Cake. Topped with luxurious Mocha Whipped Cream, this cake is a true treat for any occasion. Originally from Abilgail Kirsch’s book “Invitation to Dinner,” this recipe promises to satisfy your cravings for something sweet and nutty.

Ingredients:

For the Cake:

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup chestnuts
• 1 cup chestnut puree
• 6 eggs
• 1 cup sugar
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup heavy cream
• 2 tablespoons espresso coffee
• 8 tablespoons boiling water

For the Mocha Whipped Cream:

• 1 cup heavy cream
• 1 cup chocolate
• 2 tablespoons espresso coffee

Instructions:

For the Cake:

1. Place the almonds in the bowl of a food processor fitted with a knife blade and pulse until the nuts are finely ground. Set aside in a small dish.
2. Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). Butter and flour 2 9-inch round cake pans.
3. If using fresh chestnuts, simmer them in water until tender, about 40 minutes. Ensure the water level covers the chestnuts as they cook.
4. Drain the chestnuts, reserving 1 cup of the liquid, and set aside 6 whole nuts. Peel the skin from the chestnuts with a paring knife.
5. Puree the chestnuts in a food processor, adding reserved cooking liquid if needed, until the puree resembles stiff peanut butter.
6. In the bowl of an electric mixer, beat the egg yolks with the sugar on medium speed until the mixture forms ribbons.
7. On low speed, blend in the chestnut puree, ground almonds, vanilla extract, and espresso.
8. In a separate bowl, beat the egg whites with a pinch of salt until they form soft peaks. Do not overbeat.
9. Gently fold 1/4 of the egg whites into the batter, then carefully fold in the remaining egg whites until just combined.
10. Divide the batter evenly between the prepared cake pans, tapping them gently on the counter to remove air bubbles.
11. Bake in the preheated oven for about 35 minutes or until a cake tester inserted into the center comes out clean.
12. Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.

For the Mocha Whipped Cream:

1. In a heavy saucepan, combine the heavy cream, chocolate, and espresso coffee.
2. Cook over moderate heat, stirring constantly, until the chocolate has melted and the mixture has thickened.
3. Transfer the mixture to the bowl of an electric mixer and refrigerate until chilled, about 30 minutes.
4. Whip the chilled cream mixture until stiff peaks form.

Assembly:

1. Place one cake layer on a large round cake platter.
2. Frost the sides and top of the bottom layer with the prepared Mocha Whipped Cream.
3. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
4. Cut the reserved whole chestnuts in half and arrange them decoratively on top of the cake.
5. Chill the cake for at least 1 hour before serving.
6. Remove from the refrigerator 15 minutes before serving to allow the flavors to meld and the cake to soften slightly.

Serving Suggestions:

Serve this Chestnut Almond Espresso Cake with a piping hot cup of espresso or your favorite coffee for a truly indulgent experience. Enjoy a slice as a decadent dessert or as a delightful treat with afternoon tea. Garnish with chocolate shavings or additional chestnuts for an elegant presentation.

Notes:

• For a richer flavor, you can substitute dark chocolate for the chocolate in the Mocha Whipped Cream.
• Be sure to use fresh, high-quality espresso for the best flavor in both the cake and the whipped cream.
• This cake can be stored in the refrigerator for up to 3 days, but it is best enjoyed fresh. Allow it to come to room temperature before serving for the best texture and flavor.

Nutritional Information:

• Calories: 679.6 per serving
• Fat: 47.3g
• Saturated Fat: 25.4g
• Cholesterol: 244mg
• Sodium: 133.2mg
• Carbohydrates: 62.9g
• Fiber: 5.8g
• Sugar: 26.1g
• Protein: 12.6g

This Chestnut Almond Espresso Cake with Mocha Whipped Cream is sure to become a favorite in your dessert repertoire. Its unique combination of flavors and textures makes it a standout treat for any occasion. Whether you’re celebrating a special event or simply craving something sweet, this cake is sure to impress!