Chestnut Cake

    Chestnut Cake

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    To make this cake you roast, boil and puree your chestnuts before adding them to eggs, milk, brandy, chocolate and almonds to make the cake batter.

    Serves: 16 

    • 500g chestnuts
    • 1 cup (250ml) milk
    • 6 eggs, separated
    • 1 1/4 cups (250g) caster sugar
    • 100g unsalted butter, softened
    • 100g blanched almonds
    • 100g dark chocolate
    • 1 lemon, zested and juiced
    • 50ml brandy

    Preparation:25min  ›  Cook:1hour15min  ›  Ready in:1hour40min 

    1. Preheat oven to 200 degrees C.
    2. Cut an x into each chestnut, place on a baking tray and roast in preheated oven for 15-20 minutes or until skins start to peel outwards; remove. Keep oven on but reduce temperature to 180 degrees C.
    3. Allow chestnuts to cool slightly then peel. Place chestnuts in a small saucepan with water. Bring to the boil. Simmer on low heat for about 15 minutes until chestnuts are soft. Drain well then puree.
    4. Cream egg yolks with sugar then beat in butter.
    5. Finely grind almonds and grate chocolate. Mix almonds and chocolate with lemon zest, lemon juice, brandy and chestnuts.
    6. Whisk egg whites until stiff peaks form and fold into the batter.
    7. Grease a 26cm round springform cake tin.
    8. Pour in the batter and bake in preheated oven for 45 minutes or until a skewer comes out clean when inserted into the centre.

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