Recipe Gluten Free Chestnut cake.

Burt Blank

Burt Blank

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The chestnut season is starting here. The roast chestnut vendors appear on the street in November. We both love chestnuts. This weekend we will collaborate to make this. NB the gluten free bit has not relevance to us but it may help some.
Recipe
Ingredients
  • 225 g (approx 8 oz) dark chocolate
  • 6 eggs, separated
  • 1 pinch salt
  • 125 g (½ cup or 1 stick) unsalted butter, softened
  • 435 g (just over 2 cups) unsweetened chestnut puree canned or homemade (recipe below for homemade)
  • 2 tablespoons rum
  • 1 tsp vanilla extract
  • 65 g (approx ⅓ cup) granulated sugar
  • Confectioners sugar for dusting before serving
Directions
  1. Preheat the oven to 350˚F, and grease a spring form or cake tin.
  2. Roughly chop the chocolate into pieces and melt in the microwave or in a double boiler then and set aside.
  3. Whisk or mix using a mixer the egg whites with a pinch of salt until stiff, but not dry.
  4. In another bowl, whisk or gently mix butter and chestnut puree with the sugar.
  5. Gradually whisk in the egg yolks, then add the rum, vanilla extract and chocolate.
  6. Stir in a dollop of the egg white, whisk very well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture u til fully incorporated.
  7. Pour the batter into the tin and let bake for 40-50 minutes. You could do the toothpick test, but it should not come out completely clean.
  8. Let the cake cool in it’s tin on a rack before you unmold it on to a plate.
  9. Dust with confectioners sugar and serve
Homemade Chestnut Purée


Ingredients
  • 2 lbs chestnut (910 g)
  • 3 cups water (720 mL)
Directions
  1. Preheat the oven to 450˚F
  2. Score the chestnuts in a cross with a knife.
  3. Place the chestnuts on a sheet pan and bake for 20-30 minutes.
  4. Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
  5. Put the peeled chestnuts in a pan and add water.
  6. Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
  7. Place the chestnut filling in a food processor, add in water and blend until smooth.
  8. Push the chestnut filling through a sieve into another bowl and use the smooth purée in soups, deserts and baked goods.
Source: Chocolate Chestnut Cake • Olive & Mango

Check out this other use of chestnut puree Recipe - My chocolate pots
 
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