Chestnut and Chocolate Cake
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Chestnut flour | 240g |
| Unsweetened cocoa powder | 20g |
| Sugar | 160g |
| Eggs | 250g |
| Baking powder | 16g |
| Whole milk | 310g |
| Vanilla bean (or vanilla extract) | 1 pod |
Nutritional Information
This is a rich, indulgent dessert that combines the earthy flavor of chestnuts with the depth of chocolate, making it a unique treat. Below is a general estimate of the nutritional breakdown per serving:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~350 kcal |
| Carbohydrates | ~55g |
| Protein | ~6g |
| Fat | ~14g |
| Fiber | ~4g |
| Sugar | ~30g |
Instructions
-
Prepare the Ingredients:
To make the chestnut and chocolate cake, it is essential that all ingredients are at room temperature. Start by cracking the eggs into a stand mixer bowl. Add the sugar to the eggs and mix them together until the sugar is well incorporated and the eggs are lightly beaten. -
Sift the Dry Ingredients:
While the eggs and sugar are mixing, sift the chestnut flour and baking powder into a separate bowl. This step will help break up any clumps in the flour and ensure the dry ingredients are well combined. -
Combine the Wet and Dry Ingredients:
Slowly pour the whole milk into the bowl with the beaten eggs and sugar mixture. Whisk the mixture gently until it is fully combined. Now, incorporate a small amount of the sifted flour and baking powder mixture into the wet ingredients. This will help loosen the mixture. Gradually add the rest of the dry ingredients, stirring continuously to keep the batter smooth and well-mixed. -
Add Cocoa and Vanilla:
Next, split the vanilla pod lengthwise and scrape out the seeds. Add the vanilla seeds to the batter along with the cocoa powder. Mix gently until the cocoa is fully dissolved into the batter, giving it a smooth, chocolatey texture. -
Bake the Cake:
Preheat your oven to 170°C (340°F) in static mode. Grease and line a round cake pan with parchment paper. Pour the prepared batter into the pan, smoothing the top. Bake the cake on the lowest rack in the oven for about 70 minutes. The cake should rise slightly and firm up to a beautiful golden brown. -
Check for Doneness:
Once the baking time is up, perform the classic toothpick test. Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, your cake is ready. If it’s still wet, leave it in the oven for an additional 10-15 minutes, checking again. -
Cool the Cake:
Once the cake is cooked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before removing it from the pan. This step is important to ensure the cake retains its structure. -
Optional Finishing Touch:
For an extra touch of sweetness, dust the top of your chestnut and chocolate cake with a light sprinkling of powdered sugar. This adds a delicate contrast to the rich flavors of the cake. -
Serve and Enjoy:
Slice the cake into 8 portions and serve it as a delightful dessert. It’s perfect for any occasion, whether you’re hosting a family dinner or celebrating a special event. Enjoy the dense, moist texture and the wonderful combination of chestnut and chocolate!
This chestnut and chocolate cake is an indulgent treat that brings together the warm, nutty flavor of chestnuts with the deep richness of cocoa. Perfect for the cooler months or a cozy gathering, it is sure to be a favorite at your next dessert table.
