chestnut & chocolate cake

Chestnut cakes usually are a bit boring, as chestnuts don’t have much of a taste, unless combined with lots of fat or butter. This one here is amazing, so good and moist! No flour used, but crunchy nuts instead.

As the cake is cut in slices, then in cubes, and the cubes are covered with chocolate, the portions are easily adjusted and thus a perfect dessert for small and big eaters at the time.

Ingredients:

• 300g chestnut puree / paste

• 3 eggs

• 150g icing sugar

• 100g butter (soft)

• 130g hazelnuts (ground)

• 70g walnuts (crushed)

• 0.5 pack baking powder

• 1 TBS vanilla extract

• 250g chocolate fondant (for cake icing)

Directions:

In a big bowl, combine the very soft butter, sugar and the eggs and beat until fluffy, use a whisk. Add the other ingredients (chestnut puree, vanilla extract and baking powder) and fill into well buttered cake form.

Bake at 180 degrees for 45 minutes (top- and bottom heat function - if you use circulating air, put it at 170 degrees in order for the cake to remain moist and not too dry). Now let it cool down and cut in cubes. Dip the cubes into the hot chocolate and let cool down. Sprinkle with icing sugar to decorate.