This cake is something my family always has on Thanksgiving night when we watch our first Christmas movie of the season! It’s super moist and almost fudgy, rich in flavor and fairly simple to make! I love serving this cake with an affogato, espresso, or hot chocolate. This cake serves about 8-10 people.
- 15 oz chestnut puree (canned or fresh – watch how to make fresh chestnut puree here)
- 1/4 cup Frangelico
- 1/4 cup heavy cream
- 6 egg yolks
- 6 egg whites
- 6 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 1 lb dark chocolate
- 2 tablespoons corn starch
- Cocoa powder for dusting and garnish
- Preheat oven to 350 F.
- Melt the dark chocolate using a double boiler or microwave. Set aside.
- Using a hand or stand mixer, beat together the chestnut puree and Frangelico then add the butter and cream. Beat in the melted chocolate and the egg yolks until smooth.
- In a separate bowl, beat the egg whites until fluffy but not quite stiff peaks. Slowly add in the sugar until incorporated.
- Add the corn starch to the chestnut mixture and stir to combine, then fold in the egg whites.
- Grease an 8 or 9-inch springform pan and pour in the cake mixture.
- Bake cake for 35-45 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before dusting with cocoa powder and serving.