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.
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- DifficultyVery easy
- Preparation time20 Minutes
- Cooking time40 Minutes
- Cooking methodOven
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.
The cake can be stored, covered, at room temperature for up to 3 days.
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