Description
This rich and velvety Chocolate Chestnut Cake is a decadent dessert made with smooth chestnut purée, dark chocolate, and fluffy whipped egg whites, perfect for the holidays or any special occasion.
Ingredients
Units
Scale
- 200g dark chocolate, chopped
- 150g unsalted butter
- 150g granulated sugar
- 4 large eggs, separated
- 200g chestnut purée
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: chocolate shavings or cocoa powder for garnish
- Optional: whipped cream or crème fraîche for serving
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake tin with parchment paper.
- Melt the dark chocolate and butter in a heatproof bowl set over simmering water. Stir until smooth, then let cool slightly.
- In a large bowl, whisk the egg yolks with the sugar until pale and thick.
- Stir in the melted chocolate mixture, chestnut purée, vanilla extract, and salt until combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the chocolate-chestnut mixture in three additions, keeping the batter airy.
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs.
- Cool the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Garnish with chocolate shavings or cocoa powder. Serve with whipped cream or crème fraîche if desired.
Notes
- Use high-quality dark chocolate (at least 70%) for best flavor.
- Make sure the chestnut purée is smooth and unsweetened.
- Fold egg whites gently to keep the cake light and airy.
- This cake improves in flavor after resting for a few hours.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 21g
- Sodium: 90mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg