I am not a big dessert person, and after dinner if we have anything at all, it is often fresh fruit or a nice slice of cheese. Once in a while though, you just want to have something a little more special and at those times, I will create a dessert like this delicious, rich chocolate cake flavored with chestnut puree. The cake takes only minutes to put together and it’s simplicity lends itself very well to a myriad of serving options. For the photo, I simply added a dollop of whipped cream, dusted it with cocoa, and garnished the plate with fresh raspberries. Since the cake is very rich, a small sliver is all you need, so the cake can easily serve 8 to 10.
Deborah Mele 2011
- 1 (1 Pound) Can Chestnut Puree
- 1/4 Cup Italian Liqueur (I used Frangelico)
- 1/4 Cup Heavy Cream
- 6 Large Eggs, Separated
- 6 Tablespoons Unsalted Butter, Melted
- 1/2 Cup Sugar
- 1 Pound Dark Chocolate 70%
- 2 Tablespoons Corn Starch
- Powdered Cocoa
- Whipped Cream
- Fresh Raspberries
- Lightly butter an 8 inch spring-form pan.
- Preheat oven to 300 degrees F.
- Break the chocolate into small pieces and melt it in a double boiler over simmering water.
- You can also place the chocolate in a heatproof bowl over a saucepan over simmering water if a double boiler isn't available.
- Beat together the chestnut puree and liqueur, add the melted butter and cream, then mix well.
- In a separate bowl, beat the egg whites until light and fluffy adding a little sugar bit by bit until you have incorporated all of the sugar into the whites.
- Beat the melted chocolate into the chestnut mixture and mix well, and then add the eggs yolks, beating until smooth.
- Stir in the corn starch.
- Gently fold the egg whites into the chocolate mixture using a spatula to mix well.
- Pour the mixture into your prepared pan and bake for 45 to 50 minutes, or until a skewer inserted in the center comes out clean.
- To serve, add a dollop of whipped cream to each slice, dust with cocoa, and then garnish with fresh raspberries.