Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the rustic kitchens of Italy! This extraordinary Chestnut and Chocolate Cake is not just a dessert – it's a decadent experience that combines the rich, velvety smoothness of chestnuts with the intense depth of dark chocolate. Whether you're looking to impress dinner guests or treat yourself to a luxurious homemade delicacy, this recipe promises to be your new go-to showstopper that's surprisingly simple to create!
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 200g chestnut puree
- 150g dark chocolate, melted
- 100g unsalted butter
- 150g sugar
- 3 large eggs
- 100g all-purpose flour
- 1 tsp baking powder
- Powdered sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 22cm round cake pan with parchment paper, ensuring the sides are well-greased to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add the chestnut puree to the butter-sugar mixture and mix until fully incorporated and smooth.
- Gradually add the eggs one at a time, beating well after each addition to ensure a smooth and consistent batter.
- Melt the dark chocolate using a double boiler or in short bursts in the microwave. Allow to cool slightly, then fold into the batter carefully.
- Sift together the all-purpose flour and baking powder. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to ensure an even distribution.
- Bake in the preheated oven for 35-40 minutes. To check doneness, insert a toothpick into the center - it should come out with a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, dust the top generously with powdered sugar using a fine mesh sieve.
- Slice and serve at room temperature. The cake can be stored in an airtight container for up to 3 days.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before starting. This helps create a smoother, more consistent batter.
- Chocolate Melting Technique: Use a double boiler or carefully microwave the chocolate in short 15-second bursts to prevent burning. Let it cool slightly before incorporating.
- Don't Overmix: When adding flour, fold gently and just until combined. Overmixing can lead to a tough, dense cake.
- Pan Preparation is Key: Properly greasing and lining the pan prevents sticking and ensures an easy release.
- Toothpick Test: The toothpick should come out with a few moist crumbs, not completely clean. This ensures a moist, tender cake.
- Cooling is Crucial: Allow the cake to cool completely before dusting with powdered sugar to prevent melting and ensure a beautiful finish.
- Storage Tip: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
