A unique chestnut cake perfect for fall celebrations with a sweet chocolate glaze on top
Ingredients
- 1 pound fresh chestnuts
- 5 ounces slivered, coarsely chopped almonds
- 5 large, separated eggs
- 1 ¼ cups sugar
- 8 tablespoons, cut into pieces, room temperature butter
- 2 tablespoons grated lemon rind
- 5 tablespoons butter
- 3 tablespoons superfine sugar
- 4 tablespoons brandy
- 5 ounces grated semisweet chocolate
Preparation
Cake
Grease and lightly flour a 9-inch springform pan and preheat oven to 350°
Cut the chestnuts in half vertically and place them in a saucepan with sufficient water to cover them. Bring them to a boil over high heat and continue to boil over medium high heat for 10 minutes. Drain the chestnuts until cool enough to handle, about 5 minutes. With the aid of a paring knife, remove the shells and brown skin (They will almost pop out of the skin).
Purée the chestnuts and the almonds in a bowl. Beat the egg yolks with and electric mixer until thick and lemon colored, about 10 minutes. Add the sugar and beat until smooth. With the mixer at low speed, blend in the softened butter, lemon rind, and chestnut mixture. Beat until a smooth light texture is formed.
Beat the egg whites until stiff and gently fold them into the egg mixture. Carefully pour the batter into the prepared pan and bake for 30 to 40 minutes or until a cake tester inserted in the center comes out clean. Cool cake on a wire rack. Then remove it from the pan and glaze the cake. Cut into wedges and serve.
Glaze
Bring the butter, sugar and brandy to a boil over medium heat. Remove the pan from the heat and add the chocolate, stirring constantly until the chocolate is melted. Gently pour the glaze over the cake. Some of the glaze will run down the sides.
About this recipe
An adaptation from an Italian family heritage cookbook featured in Fall Harvest 2018 Issue
