CHOCOLATE CHESTNUT CAKE
This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The recipe is a slight adaptation from one in Alice Medrich's baking book "Flavor Flours." The cake may be baked a day or two in advance of serving.
Provided by David Tanis
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
- In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
- Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
- Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top - this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
- To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 60 milligrams, Sugar 6 grams, TransFat 0 grams
CHESTNUT TRUFFLE CAKE
This rich, gluten-free cake makes a perfect dinner-party dessert
Provided by Mary Cadogan
Categories Dessert, Dinner
Time P1DT30m
Number Of Ingredients 11
Steps:
- Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
- Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
- To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).
Nutrition Facts : Calories 525 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 44 grams sugar, Protein 4 grams protein, Sodium 0.36 milligram of sodium
CHOCOLATE CHESTNUT CAKE WITH HAZELNUTS AND CHESTNUT CREAM GLAZE
This is an unusual coffeecake, with surprising and subtle shades of chestnut and chocolate. Everyone will ask what is different about this cake, but hardly anyone will guess this marvelous combination.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE CAKE: Beat together first 6 ingredients. Beat in the melted chocolate. Combine and add the remaining ingredients and beat until blended. Do not overmix.
- Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then invert and continue cooling on a rack.
- When cool, drizzle top decorative.
- FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended.
- NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake.
- Hazelnuts can be toasted in a 350°F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins.
- Easiest & Best! Coffee Cakes and Quick Breads.
Nutrition Facts : Calories 554.7, Fat 30.7, SaturatedFat 15, Cholesterol 94.1, Sodium 556.2, Carbohydrate 66, Fiber 3.1, Sugar 38.5, Protein 8
NIGELLA LAWSON CHOCOLATE CHESTNUT CAKE ( GLUTEN FREE )
Make and share this Nigella Lawson Chocolate Chestnut Cake ( Gluten Free ) recipe from Food.com.
Provided by Flowerfairy
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 degrees C, gas mark 4. Grease a 23 cm spring form or cake tin.
- Break the chocolate into pieces and melt in the microwave or in a double boiler (au bain-marie), and set aside.
- Whisk the egg whites with a pinch of salt until stiff, but not dry.
- In another bowl, whisk butter and chestnut puree with the sugar. Gradually whisk in the egg yolks, then add the rum and chocolate.
- Stir in a dollop of the egg white, whisk well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture.
- Pour the batter into the tin and let bake for 40 to 60 minutes. You could do the toothpick test, but it should not come out completely clean. Let the cake cool in it's tin on a rack before you unmold it on to a plate.
- Decorate with whipped cream and candied chestnuts.
Nutrition Facts : Calories 258, Fat 16.5, SaturatedFat 9.3, Cholesterol 86.5, Sodium 50.6, Carbohydrate 25.8, Fiber 2.3, Sugar 0.3, Protein 5.6
CHESTNUT CHOCOLATE CAKE
This is a 'show off' cake. Not easy, but it's not for every day. Definitely something to grace your dessert table over the holidays.
Provided by evelynathens
Categories Dessert
Time 1h45m
Yield 12-14 serving(s)
Number Of Ingredients 18
Steps:
- For cake: Preheat oven to 350F.
- Butter two, 8 inch round cake pans.
- Line with parchment, cut to fit, butter and lightly flour paper.
- Melt chocolate with espresso.
- Stir until smooth.
- Stir in yolks, one at a time.
- Place over hot water over double-boiler, and warm just until yolks thicken slightly, about 1 minute.
- Remove from over water.
- Stir in butter, one piece at a time, until melted.
- Blend in Cognac.
- Beat whites in large bowl with salt and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff but not dry.
- Beat in cornstarch.
- Stir ¼ of whites into chocolate mixture to lighten.
- Fold in remaining whites and pour into prepared pans.
- Bake until edges are firm, but inside is still slightly creamy, about 25 minutes.
- Cool in pans; cakes will deflate.
- Remove from pans and brush off crumbs.
- For ganache: Bring cream to boil in small saucepan over low heat.
- Remove from heat.
- Pour into mixing bowl.
- Add chocolate, cover, and let stand 5 minutes.
- Stir gently until chocolate is melted.
- Add Cognac.
- Refrigerate until mixture just begins to thicken.
- Beat at medium-high speed until light, increased in volume, and just beginning to form soft peaks.
- Cut out piece of cardboard slightly smaller than cake.
- Wrap in foil, set on rack.
- Top with 1 cake layer.
- Spread with ganache.
- Sprinkle with chopped chestnuts.
- Top with second layer.
- Press with baking sheet to level.
- Smooth edges.
- Refrigerate until ganache is chilled.
- (can be prepared up to 2 days ahead) For glaze: Bring cream to boil in medium saucepan.
- Remove from heat.
- Add chocolate, cover, and let stand 5 minutes.
- Stir gently until chocolate is melted.
- Blend in Cognac.
- Cool glaze until just warm to touch.
- Reserve ½ cup.
- Pour remainder over cake, tilting back and forth so glaze drops to coat sides.
- Smooth with offset spatula.
- Transfer to platter.
- Cool reserved glaze until set.
- Spoon half of reserved glaze into pastry bag fitted with small plain tip.
- Pipe crisscross pattern over top and sides of cake.
- Carefully sprinkle crumbled violets in a thick border around outer edge of cake.
- Brush off any violet crumbs that dont make it.
- Fit bag with leaf tip; spoon in remaining glaze.
- Pipe leaves around bottom.
- Set violet in center.
Nutrition Facts : Calories 281.8, Fat 24.1, SaturatedFat 14.6, Cholesterol 143.5, Sodium 118.8, Carbohydrate 14.3, Fiber 0.1, Sugar 8.5, Protein 2.9
CHOCOLATE CHESTNUT CAKE
This is a fairly involved recipe, but it's worth it - the result is a very rich, chocolate dessert that's a winner at holidays. The outer glaze is fairly glossy, making this a simple, elegant looking dessert. The prep time includes preparation, assembly, and cooling.
Provided by ChrisMc
Categories Dessert
Time 3h10m
Yield 1 cake
Number Of Ingredients 16
Steps:
- To make the chocolate genoise: Sift together the flour, cornstarch and cocoa.
- Whisk the whole eggs, yolks, sugar, and salt.
- Place over simmering water until the temperature is 100 degrees.
- Whip on high 3-4 minutes.
- Fold in the dry ingredients.
- Cover the bottom of a springform pan with wax paper and pour in batter.
- Bake 30 minutes at 350 degrees, then remove from oven and let cool completely.
- Meanwhile, boil the water and sugar.
- Cool and add 1/4 cup kirsch and the vanilla.
- Beat the butter and add in chestnut spread.
- Mix the remaining 2 tbs kirsch into the chestnut mixture.
- If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup.
- Bring the cream to a simmer, then remove from ehat and add chocolate.
- Let stand for 5 minutes, then whisk smooth.
- Cut the cooled cake into 3 layers.
- Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture.
- Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture.
- Add the top layer and brush with the remaining 1/3 of the sugar syrup.
- Cover the top and sides with the remaining chestnut mixture.
- Chill the cake for 1 hour.
- Cover the cake with the chocolate-cream glaze.
- If desired, garnish with chocolate shavings.
- Chill before serving.
Nutrition Facts : Calories 6006.2, Fat 513.3, SaturatedFat 313.9, Cholesterol 2259, Sodium 2504.8, Carbohydrate 381.1, Fiber 46, Sugar 221.9, Protein 71.2
CHESTNUT CHOCOLATE LAYER CAKE
Chestnut flour creates a moist texture with a fine crumb, and chestnut flour makes every layer of this cake taste nutty.This rich, chocolatey cake is best when served the day it is made.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round professional baking pans, and line bottoms with parchment. Butter parchment, and set aside. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside. Heat the oven temperature to 325 degrees. Let chestnuts cool completely. Transfer chestnuts to the bowl of a food processor. Add 2 tablespoons sugar, and pulse until very finely ground; set aside.
- Place egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy on medium-low speed, 5 to 6 minutes. With mixer running, slowly add 1/2 cup sugar. Raise speed to medium-high; beat until stiff peaks form, 6 to 7 minutes. Transfer egg-white mixture to a bowl.
- Into the bowl of an electric mixer fitted with the paddle attachment, sift together the cake flour, chestnut flour, baking powder, cinnamon, salt, and remaining 6 tablespoons sugar. Add the egg yolks and the water, oil, and vanilla, and beat on medium speed until smooth and well combined, about 1 minute.
- Using a rubber spatula, carefully and gently fold the flour mixture in 4 or 5 additions into the egg-white mixture until well combined. Gently fold in the reserved chestnuts and chocolate. Evenly divide the batter between the two prepared cake pans, and bake on one shelf, rotating the pans halfway through baking, until golden and a cake tester inserted into the center of the cakes come out clean, about 65 minutes. Transfer to a wire rack until completely cool. Invert pans to remove cakes. Remove the parchment paper.
- Place one layer on a cake round or directly onto a cake stand or serving platter. Using an offset spatula, evenly spread the pastry cream on top to within 1/2 inch of the edges. Place the other layer on top.
- Pour ganache on top; carefully spread to about 1/4 inch from edges. Ganache will overflow slightly and gently brim edges. Arrange marrons glaces on top of cake, spaced evenly. Set cake aside in a cool place to allow the ganache to firm.
TURINOIS (CHESTNUT AND CHOCOLATE CAKE)
Enjoy this scrumptious dessert with an ingredient that may be new to you: canned chestnut purée or spread. As an ingredient in desserts, puréed vegetables, meat and poultry sauces, and creamy soups, chestnut purée (made from chestnuts, water and corn syrup) contains no fat, cholesterol or sodium. This rich, classic, unbaked "cake" is for people who like dense, assertive chocolate desserts. It contains canned purée of chestnut flavor with vanilla and sugar from the southwest of France, and this purée is also wonderful served on its own or with ice cream. This is a super-easy dessert, requiring only a few minutes to combine the chestnut, melted chocolate and rum. Extremely rich, the turinois will easily serve eight people.
Provided by cannedfood
Categories Dessert
Time 4h25m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Oil a rectangular cake pan with a capacity of 3 to 4 cups. Cut a thin strip of parchment paper (about 12 inches long and 1 1/2 inches wide), and position it in the bottom of the pan so that the ends of the strip run up two opposite sides of the pan and extend a little beyond the edge; this will make the turinois easier to unmold at serving time. Put the chestnut spread in a bowl, and add the rum, soft butter and melted chocolate. Mix thoroughly to combine the ingredients well, then pour into the prepared pan. Cover with plastic wrap, and refrigerate for at least 4 hours (or up to a couple of days). At serving time, unmold the turinois onto a serving platter, and cut it into wedges. Spoon some crème faîche or sour cream over each wedge and serve, if you like, with a cookie.
Nutrition Facts : Calories 162.8, Fat 16.9, SaturatedFat 10.5, Cholesterol 56, Sodium 12.1, Carbohydrate 0.8, Protein 0.7
CHOCOLATE & CHESTNUT TRUFFLE TORTE
This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party
Provided by Good Food team
Categories Dessert, Treat
Time 6h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
- Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
- Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
- Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
- To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.
Nutrition Facts : Calories 704 calories, Fat 54 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
GRAIN-FREE CHESTNUT CHOCOLATE CAKE
Chestnuts are lower in calories and fats than other nuts and seeds. However, they are rich sources of minerals, vitamins and phytonutrients that greatly benefit health. Chestnuts have an earthy sweet flavour almost like a sweet potato and are naturally gluten free. This delectable grain free chestnut chocolate cake is easy to make and has added health benefits. Serve with berries or dust with pure cocoa powder
Provided by glutenfreerecipes
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F and line the bottom of 8-inch springform pan with a circle of parchment paper.
- In a medium bowl, mix cashew butter, coconut flour, maple syrup/agave and coconut milk. Lightly press the dough on the bottom of springform pan and set aside.
- Place chestnut puree, maple syrup/agave, sea salt and vanilla into a bowl and mix well. Set aside.
- In a heavy bottom saucepan over low heat melt chocolate and coconut oil. Add to chestnut mix and whisk well. Add the eggs one at a time and whisk until creamy. Using an electric mixer works best.
- Pour batter in the prepared pan and bake for 35 minutes.
- Cool in the pan completely then refrigerate for 1 hour before serving.
Nutrition Facts : Calories 117.8, Fat 5.2, SaturatedFat 3.5, Cholesterol 69.8, Sodium 102, Carbohydrate 15, Sugar 13.5, Protein 2.4
More about "chestnut chocolate cake food"
CHOCOLATE CHESTNUT CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (6)Total Time 2 hrs 59 minsServings 10Calories 696 per serving
- Preheat the oven to 350°F. Butter a half-sheet pan (18" x 13"), line it with parchment paper, then butter the parchment., To make the cake: Sift the cake flour and cocoa powder into a large bowl.
- Do not skip this step! Add the sugar, baking powder, baking soda, and salt and whisk to combine., In a medium bowl, whisk together the buttermilk, oil, eggs, egg yolk, and vanilla., Briefly stir the wet ingredients into the dry to incorporate.
- Add the hot water and mix just until combined; don't over-mix., Pour the batter into the prepared pan and spread into the corners with an offset spatula.
- Bake until puffed and a toothpick inserted in the center comes out clean, about 12 to 14 minutes.
CHOCOLATE CHESTNUT CAKE - ALLRECIPES
From allrecipes.com
Cuisine AmericanTotal Time 4 hrsCategory DessertPublished Oct 19, 2022
CHOCOLATE AND CHESTNUT CAKE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHOCOLATE CHESTNUT CAKE - THE FLOURED TABLE
From theflouredtable.com
FLOURLESS CHESTNUT, RUM AND CHOCOLATE CAKE RECIPE - LOVEFOOD.COM
From lovefood.com
CHESTNUT CAKE WITH CHOCOLATE CHIPS – EAT, LITTLE BIRD
From eatlittlebird.com
CHESTNUT AND CHOCOLATE CAKE RECIPE - LOVEFOOD.COM
From lovefood.com
CHESTNUT AND CHOCOLATE CAKE | RIVER COTTAGE
From rivercottage.net
RECIPE: CHESTNUT & CHOCOLATE CAKE - RECIPES - COUNTRY AND TOWN …
From countryandtownhouse.com
A DELICIOUS CHOCOLATE AND CHESTNUT CAKE - GREAT BRITISH FOOD
From greatbritishfoodawards.com
CHOCOLATE CHESTNUT CAKE | ITALIAN FOOD FOREVER
From italianfoodforever.com
CHOCOLATE CHERRY CAKE RECIPE | EPICURIOUS
From epicurious.com
HOW TO MAKE CHOCOLATE CHESTNUT CAKE - COUNTRY LIFE
From countrylife.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love