Ingredients

How to make it

  • Make cake:
  • 1. Position one oven rack in center of oven. Position second oven rack in bottom third of oven. Heat oven to 350°F. Generously butter bottom and sides of 8-inch springform pan. Line bottom with parchment paper and butter paper.
  • 2. Melt chocolate in microwave safe bowl on high for 45 to 60 seconds. Stir until smooth.
  • 3. Mash chestnut puree with a fork to loosen texture.
  • 4. In medium bowl with an electric mixer beat yolks with ½ cup sugar at high speed for 3 to 5 minutes, until light and fluffy. In large bowl with whisk attachment, beat egg whites until stiff peaks form. Gently fold in remaining sugar using a whisk or clean rubber spatula 30 to 60 seconds. Add chestnut puree to egg yolk mixture and mix at low speed until combined. Fold in melted chocolate until combined. Gently fold in egg whites by hand.
  • 5. Pour batter into prepared pan and bake for 30 to 40 minutes, until a toothpick inserted into center of cake comes out clean. Remove from oven and cool on wire rack before removing from pan.
  • ....................................................................................................................
  • Make icing:
  • Melt chocolate in microwave safe bowl on high for 45 to 60 seconds; stir until smooth. Whisk in egg yolk and butter. Stir for 1 minute; set aside. Whisk together rum, sugar and cream. Fold into chocolate mixture in three separate additions, gently stirring after each addition. Using a spatula, spread icing on top and sides of cake. Refrigerate 1 hour before serving.

Reviews & Comments 6

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    " It was excellent "
    pieplate ate it and said...
    OK, I tried this tonight. Some thoughts: definitely for sweetened pureed chestnuts, aka chestnut jam. Make sure to bake this for the entire time, and make sure the toothpick comes out perfectly clean--mine rose magnificently, then fell. The frosting is the really interesting part--it's a new combination for me, and I think it's a winner. You might want to post it separately. Because of the chestnuts (no gluten) the cake is very tender and soft. Even fallen, it was intense and good. This is truly good, but somehow stupefyingly filling--maybe the cream? It's not a difficult recipe technically, just has a lot of steps and parts. Read the recipe first, decide what has to be done first (and second and third), and proceed. I'm really glad you posted this one.
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    " It was excellent "
    pieplate ate it and said...
    btw, is this for unsweetened pureed chestnuts, or for the chestnut jam?
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    " It was excellent "
    pieplate ate it and said...
    Exactly what I am looking for! Thanks!
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  • capedread 5 years ago
    chestnuts are just comming into season now so am going to have to make my own puree, nice post yet again
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    " It was excellent "
    shirleyoma ate it and said...
    Decadent!! Got my 5
    hugss
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  • 22566 6 years ago
    Wonderful!

    Thank-you
    Was this review helpful? Yes Flag

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