CHOCOLATE CHESTNUT CAKE
This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The recipe is a slight adaptation from one in Alice Medrich's baking book "Flavor Flours." The cake may be baked a day or two in advance of serving.
Provided by David Tanis
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
- In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
- Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
- Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top - this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
- To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 60 milligrams, Sugar 6 grams, TransFat 0 grams
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Rafiq Jani
[email protected]I would love to try this recipe, but I don't have a chestnut flour. Any suggestions on how to make my own?
Lehlogonolo Hlogi
[email protected]This cake is a bit pricey to make, but it's worth every penny. It's truly a special dessert.
Ramon Salazar
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's the perfect balance of chocolate and chestnut flavors.
Dorsaf Teraoui
[email protected]This cake is perfect for a special occasion. It's rich, decadent, and sure to impress your guests.
Zulqarnain Fayyaz
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Sanadii Mnaim Izzal Islam
[email protected]This cake was a lot of work, but it was worth it. It's the best chocolate cake I've ever had.
VK ILYAS
[email protected]Followed the recipe exactly and the cake came out dry and crumbly. Not sure what went wrong.
MDSHOPON KHAN
[email protected]The cake was dense and moist, but the chestnut flavor was a bit overpowering.
Huh Oh
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Aisha Ozman
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out amazing. My family loved it!
Mazipu Pondi
[email protected]This cake was easy to make and turned out beautifully. The chestnuts added a unique and delicious flavor.
Ros Collard
[email protected]Followed the recipe to the letter and the cake turned out perfect. Rich, moist, and full of chocolatey goodness. Will definitely make this again!
Technical Cause
[email protected]This chocolate chestnut cake was a hit at my dinner party! The combination of flavors was divine, and the cake was moist and decadent. I'll definitely be making this again.