Chocolate Chestnut Cake
A rich & fudgy, brownie like cake with roasted chestnuts on top.
Ingredients
- 1 cup Chestnuts, roasted & peeled
- 1 ½ cups Sugar
- 1 tbsp Vanilla Bean Paste or 1 Vanilla Bean
- ¼ tsp Sea Salt
- ½ cup Olive Oil
- 11 ¼ ounces Bittersweet or Semi-Sweet Chocolate
- 6 Eggs, separated
- 3 tbsp Flour
Instructions
- Combine chestnuts, 3/4 cup of sugar, vanilla bean paste, and sea salt in a saucepan and cover with 2 inches of water.
- Bring water to a boil and then turn down to a simmer. Simmer for 45 minutes, stirring occasionally.
- Remove chestnuts from heat and allow to cool.
- In a metal bowl combine chocolate, 3/4 cup of sugar, and olive oil. Place metal bowl on top of a pan with water that is just barely simmering.
- Continuously mix the chocolate mixture until the chocolate is completely melted.
- Remove metal bowl from heat and allow chocolate mixture to cool to a luke warm temperature.
- Then mix in egg yolks and flour until well combined.
- After that, mix in egg whites that have been beaten stiffly. Mix well.
- Pour batter into a greased spring form pan with removable bottom.
- Drain chestnuts and gently place them across the top of the cake.
- Bake cake on the center rack of a preheated 350 degrees Fahrenheit oven for approximately 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool cake on cooling rack for 5 minutes and then remove it from the spring form pan. Cool cake for an additional 20 minutes. Slice and serve.
Video
Notes
Tips, Tricks and Substitutions:
- Use a spring form pan with a removable bottom in order to keep your cake intact after baking.
- You can substitute semi-sweet chocolate for bittersweet chocolate
- Buy your chestnuts already roasted and peeled.
- Slice the cake into small pieces because it is super rich!
- Toppings:
- Powdered sugar,
- Cocoa powder,
- Whipped cream,
- Vanilla ice cream