Chocolate Chestnut Cake
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
Chocolate Chestnut Cake
A rich chocolate cake flavored with chestnut.
- 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.
I love your website!! I’m Italo Canadian from Toronto, Ontario, Canada.
The chocolate chestnut torte looks devine!! I’d like to make it for our Thanksgiving on October 9th.Can it be made in advance, if so, how far in advance can it be made?
Diana, I would suggest not making the cake more than a day brfore you plan to enjoy it.
Hello there, I am in northern New Hampshire where chestnut purée is not readily available. I was able to find whole roasted and peeled chestnuts, can I put them in my food processor and purée them?
Your website is my go to website for authentic Italian food. Thank you so much for all of your recipes.
I have never made it that way, but you could certainly try!