for 8 pieces

Cake

150 g	ground cane sugar
3	egg yolks
220 g	frozen chestnut puree, defrosted
100 g	butter, liquid, left to cool
150 g	ground hazelnuts
3	egg whites
1 pinch	salt

To bake

60 g	hazelnuts, coarsely chopped

Decoration

100 g	dark chocolate, melted
90 g	hazelnuts, roasted, coarsely chopped

How it's done

Cake

Place the sugar and egg yolks into a bowl, mix using the whisk on a hand mixer until the mixture turns a paler colour. Stir in the chestnut puree, butter and nuts and beat the egg whites with the salt until stiff. Stir in 1/3 of the egg whites and carefully fold in the remaining mixture using a rubber spatula. Transfer the cake mixture to the prepared tin.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove, scatter with the nuts, finish baking for approx. 45 mins. and allow to cool slightly. Remove the frame of the tin, transfer to a cooling rack and allow to cool.

Decoration

Coat the sides of the cake with chocolate. Immediately transfer the cake to a clean sheet of baking paper and scatter with nuts.

Show complete recipe