Recipe

Chocolate Chestnut Cake Recipe

	Peetabear / All my dishes 1 year, 2 months ago I found this recipe promoting Godiva chocolate... it sounded good and it is gluten free...so I thought I would post it... I have never worked with chestnut puree so it will be something new to try.. Prep:30m Cook:40m Servings:8	Peetabear
	cake icing chocolate chestnut gluten free

Does this look good? Yeah! / Nope

Fans

shirleyoma

pieplate

jo_jo_ba

Ingredients

Cake:

3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped

1 cup chestnut puree*

4 large eggs, separated

¾ cup plus 2 tablespoons superfine sugar or confectioners’ sugar

Icing:

2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped

1 large egg yolk

1 tablespoon unsalted butter

1 tablespoon rum or 1 teaspoon rum extract (optional)

1 tablespoon superfine sugar or confectioners’ sugar

½ cup heavy cream, softly whipped

*Chestnut puree is available at gourmet and specialty food shops and many supermarkets

Directions

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.

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Comments

22566 1 year, 2 months ago said:
Wonderful!

Thank-you

shirleyoma 1 year, 2 months ago said:
Decadent!! Got my 5
hugss

capedread 1 year, 2 months ago said:
Chestnuts are just comming into season now so am going to have to make my own puree, nice post yet again

pieplate 8 months, 1 week ago said:
Exactly what I am looking for! Thanks!

pieplate 8 months, 1 week ago said:
Btw, is this for unsweetened pureed chestnuts, or for the chestnut jam?

pieplate 7 months, 2 weeks ago 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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