793. Torta di Castagne
I had this can of chestnut puree in my cupboard for ages. Not so long that it was bad, but long enough that I really should think of something to make with it, so when I was browsing my list and found this Italian chocolate chestnut cake it seemed pretty serendipitous.
It’s not quite a flourless cake, but it has a very small amount of flour, so it would be easy to switch it out for ground almonds if you did want to make it gluten-free. The cake itself is super moist, with a crisp top and a fudgy brownie-like centre. The chestnuts add a lovely mild flavour, but they aren’t so nutty that it would be offputting for anyone who doesn’t like nuts (chestnuts also don’t apply to most people who have nut allergies so this is a great cake for them too). My can of chestnuts made for a lot of cake, so I took all the leftovers to work which went down rather well with my team!
Recipe - Makes 2 x 7” cakes (16 servings)
- 0.75oz plain flour
- 6oz dark chocolate
- 3oz butter
- 3 large eggs, separated
- 8oz can sweetened chestnut puree
- 1tsp vanilla extract
- 1/4tsp baking powder
- 1.5oz caster sugar
Preheat the oven to 170C. Grease and line the bottom of 2 7inch cake tins.
Break up the chocolate and melt it together with the butter. You can do this over simmering water or in the microwave, just be careful not to overheat it (it’s better to take it off before the chocolate is 100% melted if you aren’t sure).
Sift the flour into a bowl and add the egg yolks, chestnut puree, vanilla, and baking powder. Mix together and then add the melted chocolate and butter.
In another bowl, add the egg whites and whisk until just stiff. Continue to whisk whilst slowly adding in the sugar. Scoop a quarter or so of the egg whites into the other ingredients and mix. Then gently fold in the rest of the egg whites until just combined.
Split the batter between the two cake pans and bake for 20 minutes.
Serve by itself, or with whipped cream.
793 down, 1003 to go