Chocolate Chestnut And Cherry Cake
Published December 18, 1993
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound bittersweet chocolate, coarsely chopped
10 tablespoons unsalted butter
¼ cup heavy cream
½ cup sweetened chestnut puree
5 eggs, separated
1 cup dried cherries, coarsely chopped
¼ cup sugar
Whipped cream, for garnish
Nutritional analysis per serving (8 to 10 servings)
50 grams carbs; 117 milligrams cholesterol; 457 calories; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 30 grams fat; 3 grams fiber; 41 milligrams sodium; 5 grams protein; 41 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter a 10-inch springform pan and set aside. Place the chocolate and butter in a double boiler, over barely simmering water. Heat, stirring from time to time, until melted and smooth. Remove from heat and whisk in the cream and the chestnut puree.
- Step 2
Place the egg yolks in a large bowl and whisk until yolks have thickened and turned a pale yellow color. Spoon the chocolate mixture into the bowl with the yolks and whisk until smooth. Stir in the dried cherries.
- Step 3
Beat the egg whites until soft peaks form. Gradually beat in the sugar. Stir ⅓ of the egg whites into the chocolate mixture to lighten. Fold in the remaining whites. Scrape the batter into the prepared pan.
- Step 4
Bake until the cake just springs back when touched in the center, 20 to 25 minutes. Place on a rack to cool completely. Cut into wedges and serve with softly whipped cream.
Private Notes
Comments
Wow, I am surprised that I am the first one to write about this great recipe. I had chestnut puree and didn't know what to do it, so made this cake. Flourless was not my goal, but it is gluten free, and the handful of required ingredients all shined through. It mimics Gâteau du Chocolat, but slightly lighter and more interesting and balanced with dried cherries. More complex than brownies. Love it!
made this cake for a dark chocolate- and cherry-loving family member, and it was a hit for ages 1-70! very rich and intense, but the rich chocolate flavor was broken up with the tart dried cherries and i made a very slightly sweet vanilla cream to top it with. the chestnut puree was hard to find, so i ended up making my own and it was pretty easy—a bit of cream, a bit of water, some butter, some sugar, and roasted chestnuts all came together easily in a blender. added a subtle nuttiness that shined through nicely. i will say, i’m pretty experienced in the kitchen, and this is a fairly involved recipe: time-consuming, slightly fussy, especially the way i made it, but worth it. seriously rave reviews from everyone. if you like the ingredients, give it a try! and use the best quality you can find of each, because the individual flavors really do come out in the best way.
Intense chocolate dominates chestnut & cherries. Serve small pieces.
I also think walnuts would be a good addition to give a nod to the traditional Christmas cake- thoughts?