Hungarian Chestnut Cake

Name: Hungarian Chestnut Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Eastern European, European
Ingredients: 170 grams bittersweet chocolate, chopped; 340 grams whole chestnuts, drained; 1 Tbsp dark rum; 177 milliliters chopped marrons glace (candied chestnuts); 6 eggs; 237 milliliters heavy cream, chilled; 0 teaspoons salt; 118 milliliters unsalted butter; 2 Tbsps white sugar

The recipe Hungarian Chestnut Cake is ready in around 45 minutes and is definitely an awesome gluten free option for lovers of Eastern European food. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 35g of fat, and a total of 534 calories. If you have bittersweet chocolate, chestnuts, salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.

Equipment you will use

Baking Paper

Springform Pan

Oven

Separate the eggs.

Ingredients you will need

Egg

In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth.

Ingredients you will need

Chestnuts

Butter

Rum

Equipment you will use

Food Processor

Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.

Ingredients you will need

Bittersweet Chocolate

Egg Yolk

Equipment you will use

Bowl

In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.

Ingredients you will need

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Pour the batter into the prepared pan and smooth the top.

Equipment you will use

Frying Pan

Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked.

Equipment you will use

Oven

Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack.

Equipment you will use

Frying Pan

Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)

Equipment you will use

Frying Pan

To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.

Ingredients you will need

Chestnuts

Chocolate

Cream

Dip

Rum

Equipment you will use

Sauce Pan

Bowl

Aluminum Foil

Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set.

Ingredients you will need

Glaze

Equipment you will use

Wax Paper

Spatula

Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.

Ingredients you will need

Chestnuts

Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.

Ingredients you will need

Whipped Cream