Almond-Chestnut Cake with Chocolate Cream

Looking for a dessert to offer your friends who come over for a chat over a cup of tea or coffee? Stop searching, youve found it.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 4 pieces Egg, fresh

  • 200 g Sugar, white

  • 100 g Butter, unsalted

  • 200 g Nuts, almonds

  • 400 g Nuts, chestnut, cooked

  • pieces Lemon zest, fresh

  • 1 teaspoon Baking powder

  • 1 teaspoon Vanilla, extract, imitation

chocolate cream

  • 200 g chocolate, dark

  • 100 ml Sweet cream

  • 20 g Butter, unsalted

Steps

  1. In a small pot, slowly melt the butter over low heat, then remove and let it cool to lukewarm. Grease a round baking pan with a removable bottom (20 cm in diameter) with butter and line the bottom with parchment paper.

  2. Separate the egg whites and yolks into two bowls. Add sugar to the yolks and whisk until frothy. Gradually mix in all the other ingredients except the egg whites: melted butter, ground almonds, chestnut puree, grated lemon zest, baking powder, and vanilla aroma.

  3. Add a pinch of salt to the egg whites and beat them into stiff peaks. Gently and slowly fold the egg whites into the almond-chestnut mixture in two or three parts (use a spatula or a hand whisk). Once all the egg whites are incorporated and you have a very light mixture, pour it into the baking pan, spread it evenly with a spatula, and smooth the top. Bake in a preheated oven for 50 to 60 minutes. The cake is done when it feels firm and springy to the touch, and a toothpick inserted into it comes out clean.

  4. Let the baked cake cool in the pan for a few minutes, then carefully transfer it to a wire rack and let it cool completely.

  5. Finally, prepare the chocolate cream or ganache to pour over the cooled cake. Roughly chop the chocolate and place it in a heatproof bowl. Heat the cream and butter in a small pot over medium heat. Remove just before the cream boils. Pour the hot cream over the chocolate, wait 1 to 2 minutes without stirring, then gently mix with a hand whisk or spatula until you have a smooth and uniform chocolate cream. It's important to mix, not whip, to avoid incorporating air into the cream.

  6. Place the cooled cake on a nice plate or platter. Spread the chocolate cream over the top and sides, decorate with chestnuts, nuts, and chocolate as desired, and serve.

Nutrition Information (Per 100g)

  • Calories: 341.24 kcal
  • Fat: 20.31 g
    • Saturated Fat: 7.88 g
  • Carbohydrates: 33.52 g
    • Sugars: 21.16 g
  • Protein: 6.46 g
  • Fiber: 2.7 g

Advice

Vanilla aroma can be replaced with rum if desired.