Moist chocolate and chestnut cake

Moist chocolate and chestnut cake

Total: 40 Min. | Active: 20 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 204 kcal
, Fat: 12 g
, Carbohydrate: 17 g
, Protein: 6 g

When chocolate meets chestnut puree, you know you’re in for a melt-in-the-mouth treat. You will love the simplicity and wonderful flavour of this cake, which consists of just four ingredients. It is guaranteed to bring a smile to your guests’ faces and will bless them with every bite.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chocolate

200 g dark chocolate (70% cocoa), finely chopped

Batter

4 eggs
300 g chestnut jam
80 g ground almonds
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Utensils

One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.

How it's done

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Chocolate

Place the chocolate in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth.

Batter

Using the whisk on a mixer, beat the eggs in a bowl until frothy. Add the chestnut puree and mix well. Mix in the melted chocolate and almonds, transfer the batter to the prepared tin.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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