Category: Dessert
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Chestnuts | 400g |
| All-purpose flour (00) | 150g |
| Eggs | 3 |
| Brown sugar | 150g |
| Dark chocolate | 100g |
| Rum | 80g |
| Butter | 30g |
| Baking powder (for cakes) | 16g |
| Coarse salt | to taste |
| Unsweetened cocoa powder | to taste |
| Honey | to taste |
Instructions
-
Preparing the Chestnuts:
- Start by filling a saucepan with water and adding a pinch of coarse salt. Bring the water to a boil.
- Once boiling, cover the pan and allow it to simmer for 15-20 minutes until the chestnuts are tender.
- After cooking, drain the chestnuts and carefully peel off both the outer shell and the thin skin underneath. You should end up with about 200g of chestnut meat.
- Let the chestnuts cool before proceeding. Set aside a couple of chestnuts for decoration and place the rest in a food processor to blend them into a coarse chestnut flour. Set this mixture aside.
-
Mixing the Base:
- Separate the egg yolks from the whites. Place the yolks in a large mixing bowl and beat them with the brown sugar and the processed chestnuts. Add the rum and mix everything well with an electric hand mixer until smooth and creamy.
- While the mixture is still smooth, set it aside to prepare the next step.
-
Melting the Chocolate:
- Break the dark chocolate into small pieces and place them in a small saucepan with the butter. Melt this mixture together over very low heat, stirring occasionally with a wooden spoon to prevent burning. Alternatively, you can use a microwave in short intervals to melt the chocolate and butter.
- Once melted and smooth, allow the chocolate mixture to cool slightly before adding it to the chestnut mixture. Stir well until fully incorporated.
-
Whipping the Egg Whites:
- In a separate bowl, whip the egg whites to stiff peaks. Carefully fold the whipped egg whites into the chestnut-chocolate mixture. Use gentle folding motions from the bottom up to keep the batter light and airy.
-
Baking the Cake:
- Once your mixture is fully combined, sift the baking powder into the batter and stir it in gently.
- Grease a 22×15 cm rectangular baking pan and pour the batter into it.
- Bake in a preheated static oven at 180°C (350°F) for about 30 minutes on the lower rack. Use a toothpick to check the doneness of the cake; it should come out clean when inserted into the center.
-
Decorating and Serving:
- Once the cake is baked, remove it from the oven and allow it to cool slightly.
- For the decoration, take the reserved chestnuts, brush them with a little honey, and place them on top of the cake.
- Slice and serve your delicious chestnut cake while it’s still fresh, enjoying the rich flavors of chestnut, chocolate, and a hint of rum.
Notes
- For added sweetness, feel free to drizzle extra honey on top of the cake before serving.
- The texture of the cake is moist and flavorful, thanks to the chestnuts, making it a perfect dessert for autumn or special occasions.
- You can adjust the amount of rum to your preference, but don’t skip it, as it adds depth and complexity to the flavor of the cake.
