This chesnut & chocolate cake is so moist and sweet that it would be a shame not to try it !! Chesnut and chocolate are just the perfect match. it is such a quick and easy recipe you won't believe it !! PLUS IT IS GLUTEN FREE !!!Here's what we need :
2 tablespoons cornstarch, 1 teaspoon baking powder, 3 separated eggs, 100g soft butter, 750g sweetened chesnut purée.
Icing :
100g dark chocolate, 1 tablespoon icing sugar, 5cl whipping cream.
A 7.87 inch square mould.
1H30 hour.
Here's what we do:
Preheat your oven at 302°F.
Butter your mould and cover the bottom with greaseproof parchment.
In a large bowl, mix soft butter & sweetened chesnut purée.
Incorporate egg yolks.
Add cornstarch & baking powder.
Beat egg whites until hard with picks.
Gently add beaten egg whites.
Pour the mixture into your mould & bake for 40 minutes.
Once baked, allow to cool down for 30 minutes.
the icing:
Melt dark chocolate in a "bain marie" on low-medium heat.
Sift icing sugar & add to the melted chocolate.
Boil the whipping cream over medium heat.
Incorporate hot whipping cream to chocolate in 3 times.
Use a spatula to cover the cake.
Cut into squares to serve.
Relax, savour & share!
