Moist chocolate and chestnut cake
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- Serves: 12 persons
- 200 gdark chocolate (70% cocoa)
- 300 gchestnut jam
- 80 gground almonds
Step 2Place the chocolate in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth.
Step 4Using the whisk on a mixer, beat the eggs in a bowl until frothy. Add the chestnut puree and mix well. Mix in the melted chocolate and almonds, transfer the batter to the prepared tin.
Step 5To bake
Step 6Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.