why make this recipe
Chestnut Cake is a delightful dessert that brings together the rich flavors of chestnuts and chocolate. This cake is moist, delicious, and perfect for any occasion. It is especially great during the fall and winter months when chestnuts are in season. Whether you want a special treat for a gathering or simply want to enjoy a sweet snack at home, this cake satisfies your cravings. Plus, it’s easy to make, even for beginner bakers!
how to make Chestnut Cake
Ingredients:
- 500 g sweetened chestnut purée (crème de marrons)
- 100 g dark chocolate (70% cocoa), chopped
- 100 g butter
- 3 eggs
- 1 tbsp rum (optional)
- 1 pinch of salt
- Butter for greasing
- Cocoa powder or powdered sugar (for dusting, optional)
Directions:
- Preheat your oven to 170°C and butter a small loaf pan or cake tin. You can also line it with parchment paper for easier removal.
- In a saucepan, melt the chocolate and butter together gently over low heat, stirring until smooth. Let it cool slightly.
- In a large bowl, combine the sweetened chestnut purée with the melted chocolate mixture. Stir well until fully blended.
- Add the eggs one at a time, mixing well after each addition. Stir in the pinch of salt and the rum if using. The batter should be smooth and thick.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until the cake is just set and a toothpick comes out slightly moist (not dry).
- Let the cake cool completely in the pan before unmolding. Dust with cocoa or powdered sugar if desired, then slice and serve. It’s even better the next day!
how to serve Chestnut Cake
Serve Chestnut Cake as a sweet treat after dinner, or enjoy it with your afternoon tea or coffee. You can slice it and place it on a pretty plate, dust it with cocoa powder or powdered sugar for a lovely presentation. It can be served plain or with whipped cream or ice cream for extra indulgence.
how to store Chestnut Cake
Store any leftover Chestnut Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best flavor and texture.
tips to make Chestnut Cake
- Use quality dark chocolate for the best flavor.
- Make sure that the butter and chocolate mixture is not too hot before adding it to the chestnut purée to prevent cooking the eggs.
- If you enjoy a stronger flavor, feel free to increase the amount of rum slightly.
- This cake is even more flavorful the next day, so consider making it in advance!
variation
For added texture, you could fold in some chopped nuts, like walnuts or hazelnuts, into the batter before baking. You can also experiment with different flavors by adding a teaspoon of vanilla extract or using milk chocolate instead of dark chocolate.
FAQs
Q: Can I use fresh chestnuts instead of sweetened chestnut purée?
A: Yes, you can use fresh chestnuts, but you will need to cook and mash them first. Sweetened chestnut purée makes the process easier and adds sweetness.
Q: Is it necessary to use rum in this recipe?
A: No, the rum is optional. You can leave it out if you prefer not to use alcohol.
Q: Can I freeze Chestnut Cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it in the refrigerator when you’re ready to enjoy it again.
