Chocolate Chestnut Cake (Flourless)…
Chestnut and cocoa cake is the perfect dessert for these fall days! This unique cake stands out for its enveloping chestnut flavor and irresistibly soft and slightly moist texture . What makes it special? My chestnut and cocoa cake is prepared without flour or butter, but with a good amount of boiled chestnuts, which give it the right texture and a rich, satisfying flavor that will win over the most refined palates.
Ingredients:
- 260g (9.2 oz) cooked and peeled chestnuts (about 400g/14 oz raw chestnuts before cooking)
- 100ml (⅓ cup + 1 tbsp) milk (dairy or plant-based)
- 3 medium eggs
- 120g (½ cup + 1 tbsp) granulated sugar
- 30g (¼ cup) unsweetened cocoa powder
- 60ml (¼ cup) sunflower oil
- 8g (2 tsp) baking powder
- 1 tbsp rum (or ½ tsp rum extract)
How to Prepare Chocolate Chestnut Cake (Flourless):
Cook the chestnuts:
- Pressure cooker method: Follow the instructions in [linked article].
- Regular pot method: Wash chestnuts, score the rounded side, and boil for about 45 minutes. Drain and let cool slightly before peeling.
- Blend 260g (9.2 oz) of peeled chestnuts with the milk in a food processor until smooth.
- Add one egg to the chestnut mixture and blend again until smooth. Set aside.
- In a separate bowl, beat the remaining two eggs with sugar until light and fluffy.
- Add the chestnut puree and oil to the egg mixture. Mix well with an electric mixer.
- Add cocoa powder, rum (or rum flavouring), and baking powder. Mix until well combined and smooth.
- Line a 20cm (8-inch) cake tin with parchment paper. Pour in the batter and level it with the back of a spoon.
- Bake in a preheated oven at 170°C (340°F) for 45-50 minutes. The cake should remain slightly moist inside, so a toothpick inserted should come out with a little batter on it. If it’s still liquid, bake for an additional 5-10 minutes.
- Remove from the oven and let cool completely before removing from the tin.
Bon Appetit!
