It is chestnut season, from the beginning of autumn until December all markets are full of these brown nuts and the streets with grill chestnut stands. The chestnut cake is a perfect dessert for the winter, it is the least calorific nut and has a nutritive value similar to cereals
You can prepare the recipe with pre-packaged chestnut puree, but now that we are in season I recommend making it with fresh chestnuts and entertain you boiling and peeling them, the difference is remarkable.
Instructions to make Chestnut Cake:
If making it with fresh chestnuts, first wash, dry and cut them with a knife.
Put the chestnuts in a pot. Pour water until covered, add a pinch of salt and cook for 30 minutes.
Drain, let cool 2 minutes and peel.
Put them to warm in a pot with milk to soften (approx. 15 minutes) and beat well until smooth.
Preheat oven to 180 ° C
Separate the egg whites from the yolks.
Add the melted butter to the chestnut puree and beat.
Beat the egg whites to stiff peaks.
Beat the yolks with the sugar until there is a smooth and well mixed batter.
Stir in the egg whites with a spatula until well mixed.
Incorporate the chestnut puree and continue stirring with a beater or spatula until a homogeneous dough remains.
Add the shot of Cognac and mix.
Grease a container and line with the baking paper.
Pour the mixture and bake 30-40 minutes.
Take out, let cool.
Melt the chocolate over a water bath and glaze the cake with it for a finishing touch.
Ingredients for 8 Servings
500 g of chestnut puree or 800 g – 1 kg of chestnuts