Name: CHOCOLATE CHESTNUT Cake
Prep time: 20 min
Cook time: 40 min
Cuisine: Italian
Ingredients: 4 ounces chocolate (115 grams 65% percent cacao); 1/2 cup chestnut flour (55 grams); 4 ounces unsalted butter (115 g); 1/2 cup sugar (100 g); 4 egg (large); 1/2 teaspoon salt; 1/4 teaspoon cream of tartar; 1/2 cup chestnut (85 g chopped cooked chestnuts, use canned or vacuum-packed)

CHOCOLATE CHESTNUT Cake

This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light.

This cake is really that good. It has a wonderful texture like most flourless chocolate cakes, but the chestnut adds an extra layer of delicious flavor and a hint of something different.

I can only describe it as adding flavor which is something between a sweet potato with hazelnut. Sounds a little weird, I know.

It’s hard to nail the flavor and describe it perfectly if you’ve never had it.

Many aren’t big fans of it or at least think they aren’t until they have it in this cake. The cake can be baked a day or two before serving.

DifficultyVery easy
CostCheap
Preparation time20 Minutes
Cooking time40 Minutes
Serving8
Cooking methodOven
CuisineItalian

Ingredients

4 ounces chocolate (115 grams 65% percent cacao )

¹/₂ cup chestnut flour (55 grams )

4 ounces unsalted butter (115 g)

¹/₂ cup sugar (100 g)

4 egg (large)

¹/₂ teaspoon salt

¹/₄ teaspoon cream of tartar

¹/₂ cup chestnut (85 g chopped cooked chestnuts, use canned or vacuum-packed)

Tools

3 Bowls

or Planetary Mixers

Steps

STEP 1

In a bowl, beat the egg yolks with half the sugar (1/4 cup / 50 grams) and salt until light and thick.

Melt the chocolate and butter in a bowl placed over the boiling water until the chocolate is almost completely melted, then remove from the heat and whisk the mixture until smooth.

Incorporate the hot chocolate into the eggs.

STEP 2

Place the egg whites in a clean bowl with the cream of tartar and beat until fluffy, then add the remaining 1/4 cup / 50 grams of sugar and beat until the egg whites are stiff but not dry.

Mix the chestnut flour and chopped chestnuts in the chocolate batter, then stir in 1/4 of the whites to lighten the mixture. Fold the remaining whites and scrape the batter into an 8-inch non-buttered springform pan, leveling the top if necessary.

STEP 3

Heat oven to 375 degrees.

Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a wire rack. Transfer to a serving dish.

You can serve like this or decorate with cream and sprinkle with curls of chocolate or cocoa powder.

NOTE

Just grind chestnuts finely in the food processor if you cannot find chestnut flour.

You can also use vacuum-packed roasted chestnuts for both flour and chopped chestnuts. Grind 55 grams in a food processor for chestnut flour, it works well. Your recipes are the best!

I recommend boiling, as it’s easier to peel the inner skin (the thin membrane that clings to the nuts) with boiled chestnuts. Keep the chestnuts in hot water as you work–this also helps.

STORAGE

The cake can be stored, covered, at room temperature for up to 3 days.

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Try other Italian recipes

Easy ZUCCOTTO recipe