Chestnut cake with chocolate cream
Chestnut puree and chocolate cream cake: a fragrant delight that combines textures and flavors in an irresistible way. This recipe, rooted in refined cooking traditions, is perfect for special occasions or as a savory dessert after a family meal. I invite you to discover the steps to create a cake that will surely impress!
Total preparation time: approximately 1 hour
Baking time: 20-25 minutes
Number of servings: 12
Ingredients
For the base:
- 8 eggs
- 8 tablespoons sugar
- 2 tablespoons water
- 10 tablespoons flour
- 1 packet baking powder
- a pinch of salt
- 1 teaspoon rum essence
- grated zest of 1 orange
For the chocolate cream:
- 300 ml milk
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 1 tablespoon quality cocoa
- 200 ml whipped cream
Extra:
- 200 g chestnut puree
- 70 ml coffee + 70 ml water
Step by Step Preparation
1. Preparing the base
Start by separating the egg whites from the yolks. This step is essential for achieving a fluffy base. In a bowl, beat the yolks with a fork along with the 2 tablespoons of water, then set them aside.
2. Beating the egg whites
In another bowl, add the egg whites, sugar, a pinch of salt, and rum essence. Use a mixer to beat the egg whites until they form a stiff foam. Check the consistency: when you lift the mixer blades, the foam should form firm peaks.
3. Combining the ingredients
Add the grated orange zest to the egg whites, then carefully fold in the yolks. Do this gradually, using a spatula and gently mixing from top to bottom to avoid losing air from the egg whites. Finally, fold in the flour mixed with the baking powder.
4. Baking the base
Prepare a 25x30 cm baking tray lined with parchment paper. Pour the mixture into the tray, leveling it evenly. Bake in a preheated oven at 180 degrees for 20-25 minutes. Check if it's baked by inserting a toothpick in the center; if it comes out clean, it's ready.
5. Preparing the chocolate cream
In a heavy-bottomed saucepan, combine the cornstarch, sugar, cocoa, and milk. Use a whisk to mix the ingredients, ensuring there are no lumps. Place the saucepan over medium heat and stir continuously until the cream thickens. You can quickly cool the cream by placing the saucepan in a bowl of cold water or let it cool naturally.
6. Adding the whipped cream
Once the cream has cooled, whip the cream until it becomes firm and gently fold it into the chocolate cream.
7. Assembling the cake
Once the base has cooled, cut it in half (preferably the next day for a more stable base). In a cup, combine 70 ml of coffee with 70 ml of water. Soak the first half of the base with half of the coffee mixture. Spread the chestnut puree, followed by an even layer of chocolate cream. Place the second half of the base over the cream and soak it with the remaining coffee.
8. Finishing
Add the remaining chocolate cream on top and generously dust with cocoa for a bitter flavor that will balance the sweetness of the cake. Allow the cake to cool to room temperature or, if you have patience, place it in the refrigerator for an hour.
Serving and Suggestions
Serve the cake with a glass of fresh coffee or a fragrant tea to enhance the flavors. You can also add some fresh berries as a garnish for a contrast of textures and colors. The cake keeps well in the refrigerator and is even tastier the next day.
Tips and Variations
- You can experiment with other flavors, such as vanilla essence or a tablespoon of orange liqueur instead of rum.
- Instead of chestnut puree, you can use apple puree or nuts for a cake with a different flavor and texture.
- If you want a lighter version, you can replace the chocolate cream with vanilla pudding.
Nutritional Information
Each serving contains approximately 250 calories, making it a relatively healthy choice due to the chestnut content, which is rich in fiber and vitamins. Additionally, this cake contains a good amount of protein from eggs and whipped cream.
I encourage you to try this chestnut puree and chocolate cream cake recipe. It is a true feast for the senses and a wonderful way to bring a smile to the faces of your loved ones. Enjoy!
Ingredients: For the base: -8 eggs -8 tablespoons sugar -2 tablespoons water -10 tablespoons flour -1 packet baking powder -pinch of salt -1 teaspoon rum -grated orange peel For the chocolate cream: -300 ml milk -3 tablespoons sugar -2 tablespoons starch -1 tablespoon quality cocoa -200 ml whipped cream Extra: -200 g chestnut puree -70 ml coffee + 70 ml water
