Truffle Chocolate Chestnut Cake

Category: Confectionery
Truffle Chocolate Chestnut Cake

Ingredients

peeled chestnuts 200 grams
dried apricots and prunes 100g
dark chocolate 125 gram
butter 75 gram
milk 100 ml
egg s-1 3 pieces
sugar 3 tablespoons
salt 1/3 teaspoon
baking powder 1.5 teaspoons
vanillin sachet
cocoa powder for sprinkling 1-2 teaspoons
mold with a diameter of 23-25 ​​cm

Cooking method

  • Preparing the chestnuts.
  • We cut each cross into a cross and cook for 30-40 minutes.
  • Then we clean up. I was not the first freshness, the fruit itself is dry after peeling.
  • I filled it with water and left it overnight.
  • We select 200 grams, fill it with milk and make mashed potatoes with a blender.
  • Soak dried fruits in advance. Then we drain the water, add to the chestnuts and punch well again with a blender.
  • Beat the yolks with sugar. Put in mashed potatoes, add baking powder, mix.
  • Melt the chocolate and butter in a water bath or in the microwave. Pour into the total mass, mix.
  • Beat the whites with salt until stable peaks and gently add to the dough.
  • Lay out the form with baking paper. To make it fit evenly, you need to crumple it into a ball.
  • Pour out the dough.
  • We put in an oven preheated to 180 degrees and bake until tender. I got it from about 1 hour.
  • We get it. Cool down completely in shape. We take out and remove the paper. Sprinkle with cocoa on top.
  • We put it in the refrigerator for 12 hours, preferably for a day.
  • Do not cover the top with anything!

The dish is designed for

for family

Time for preparing:

about 2 hours + preparation of chestnuts and cooling

Cooking program:

oven, stove or microwave, blender

Note

I wanted to write "pie" in the recipe.
But this is definitely cake.
Soft, moist, moderately sweet, loose.
The taste is somewhere between truffle candy and potato cake.
I didn't have enough nuts.
Truffle Chocolate Chestnut Cake
Not to say that AH is straight, but very pleasant.
To understand, you need to do at least once

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