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Cooking
Chocolate Chestnut Cake
· 8 servings
Roast and blend the chestnuts
Score the chestnuts and bake them in the oven for 15–20 minutes at 200°C. Put the roasted chestnuts and almonds into a blender and blend them as finely as possible.
Add the milk
Mix the blended chestnuts and almonds with milk to form a paste. You can blend it once more with a stick blender to make the paste even smoother.
Melt the chocolate and butter
In a saucepan over very low heat, melt the chocolate together with the butter.
Egg yolk cream and whipped whites
Crack the eggs and separate the yolks from the whites. Whisk the yolks with the sugar until you get a smooth, pale yellow cream. Whip the whites into stiff peaks.
Fold everything together carefully
Stir the whisked yolks and sugar into the melted chocolate and butter mixture. Fold this chocolate mixture into the chestnut paste. Finally, very gently fold in the whipped egg whites.
Bake
Grease a 23 cm round springform pan with butter and dust it with plain flour. Pour in the batter and bake in an oven preheated to 170°C.
Baking time
Bake for 25–30 minutes. The surface should set, but when you move the tin, the whole cake should still wobble slightly — it shouldn't be fully baked through in the middle.
Serving
You can serve the cake completely cooled or still a little warm, whichever you prefer. But always serve it with a dollop of unsweetened whipped cream — it's the perfect match.