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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Lara Mostafa
[email protected]This cake is a must-try for any chocolate lover. It's rich, moist, and decadent, and the chestnut frosting is the perfect finishing touch.
Jamal Akash
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I've made it for birthdays, potlucks, and even just as a treat for my family.
Manish Khanal
[email protected]I'm allergic to chestnuts, so I substituted walnuts in this recipe. It turned out great! The cake was still moist and flavorful, and the walnuts added a nice crunch.
Abhijeet Yadav
[email protected]This cake is a bit too sweet for my taste, but it's still very good. I might try reducing the amount of sugar next time.
Keiron Jackson
[email protected]I love chocolate chestnut cake, and this recipe is one of the best I've tried. The cake is moist and flavorful, and the frosting is rich and creamy.
Foysal Hossain
[email protected]This cake is a showstopper! I made it for my daughter's birthday party and it was a huge success. Everyone loved it.
Adam Washington
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great. I'm so glad I tried it.
Wayne Chellen
[email protected]This cake is definitely going to be my new go-to dessert recipe. It's so rich and decadent, and it's perfect for any occasion.
Thee Queen
[email protected]I followed the recipe exactly, but my cake didn't turn out as pictured. It was still tasty, but not as visually appealing.
Lee Steward
[email protected]The cake was a little dry for my taste, but the frosting was delicious.
Diane Pollard
[email protected]This cake is so easy to make, and it looks so impressive. I'm definitely going to make it again for my next special occasion.
Sabeel Ahmed
[email protected]I'm not usually a fan of chestnut desserts, but this cake changed my mind. The chestnuts added a subtle sweetness and nuttiness that complemented the chocolate perfectly.
RD Rabbi
[email protected]This chocolate chestnut cake was a hit at my dinner party! Everyone raved about the rich, moist texture and the perfect balance of chocolate and chestnut flavors.