Chestnut-chocolate cake
8 servings
10 minutes
Chestnut-chocolate cake is an exquisite dessert born in the heart of Italian cuisine, where chestnuts have long held a special place in sweet treats. Delicate chestnut puree combined with aromatic brandy and dark chocolate creates a rich, velvety flavor with light caramel notes. Butter adds a creamy texture, while powdered sugar balances the natural sweetness of the chestnuts. After cooling, the cake becomes dense and rich, and the decoration of whipped cream and cocoa adds airiness and depth of aroma. This dessert pairs wonderfully with strong coffee or dessert wine, creating a perfect finale for a festive dinner.
1
Melt the chocolate with butter, mix with chestnut puree, powdered sugar, and brandy. Stir well and pour into a small round mold (0.4 L) lined with baking paper. Place the cake in the freezer for an hour or in the fridge for four hours.
- 70% dark chocolate: 50 g
- Butter: 40 g
- Chestnut puree (unsweetened): 300 g
- Icing sugar: 50 g
- Brandy: 1 tablespoon
2
Before serving, place on a plate, decorate with whipped cream and chestnuts, and sprinkle with cocoa.
- Cream: 100 g
- Marrons glaces (candied chestnuts): 1 jar
- Cocoa powder: 1 tablespoon
