I love this time of the year; the leaves change colors, the air is crisp and clear, the early morning mists, followed by plenty of sunshine in the afternoon. The smell of autumn and the wonderful aroma of roasted chestnuts wafting through the air. Enjoy this moist and nice chestnut & chocolate cake with a cup of coffee or tea for warming up after an autumn walk.
Preparation for a 22 cm bundt mould
Preheat the oven to 180° C and lightly grease and flour the bundt mould.
- 80 g butter
- 125 g confectioners sugar
- 3 egg yolks
- 3 egg whites
- 180 g chestnut puree
- 125 g ground almonds
- 90 g dark chocolate
- 1 1/2 tablespoon Kirsch
- about 1 teaspoon cocoa powder
In a bowl whisk the butter, the confectioners sugar and the egg yolk until fluffy.
Add the chestnut puree and the almonds the butter – egg mixture.
In a saucepan over medium-low heat, melt the chocolate, stirring constantly, until the chocolate is fully melted.
Add the melted chocolate and the Kirsch to the batter and gently beat until combined and set aside.
In a bowl beat the egg whites until stiff.
Mix a third of the egg white into the batter and combine them well. Fold the rest of the egg white into the mixture and mix gently, until combined.
Pour the batter in the bundt mould and bake the cake for about 50 minutes and a toothpick, inserted in the center of the cake, comes out clean,
Transfer the cake to a wire rack and let cool completely.
Sprinkle the cake with cocoa powder and serve it with some whipped cream.