Chocolate and chestnut cake
Chestnuts that refuse to peel are completely infuriating. Chestnut season in Australia starts around late March through to May – in some ways I’m glad that it’s short, because they are a total pain in the arse! They taste good and all, but man they can be annoying little buggers.
My last fruit and vege delivery came with a container of fresh chestnuts, and I wasn’t entirely sure what to do with them. It was the beginning of the Easter holiday, and we weren’t going to be home much for meals, so I decided to turn it into cake: specifically, this chocolate and chestnut cake.
I needed chestnut puree to make the cake, so I started the arduous process of peeling the chestnuts. I’ve discovered that if you don’t need whole chestnuts, you can just cut them in half – it makes them a bit easier to peel. Just be careful that your knife doesn’t slip, I almost took a finger off!
After I managed to peel all my chestnuts (while keeping my fingers), I boiled them in water until tender. Then they were processed in the food processor with a bit of the cooking water until I had a smooth puree. I decided to leave the puree unsweetened, because I didn’t think the cake would need any additional sugar.
The recipe calls for sherry, which I didn’t have in the house, so I substituted it with half brandy and half Frangelico. It resulted in a boozy cake, with a gorgeously soft texture, and dark chocolate flavour. You couldn’t really taste the chestnuts that much, but it was still a divine cake. With all brandy, I think the cake would’ve been too boozy, but with the addition of the Frangelico it was just perfect. The other change I made was leaving out the hazelnuts, and including some roughly chopped chestnuts instead.
The cake really was beautiful. It looks quite dense, but it was so, so soft. Was it worth it? For sure. But next time I think I’ll just buy a jar of chestnut puree and save myself some time, sweat and threat of injury!
Chocolate and chestnut cake
Adapted from cuisine.com.au
150g dark chocolate
75g unsalted butter
65ml brandy
65ml Frangelico
6 medium eggs, separated
150g caster sugar
½ cup chestnut puree (I recommend unsweetened if you’re using a jar/tinned version)
70g peeled fresh chestnuts, roughly chopped (substitute with skinned hazelnuts if unavailable)
50g self-raising flour, sifted
55g cocoa powder
Preheat your oven to 180°C and grease and line a 24cm springform cake tin.
Place the chocolate and butter into a heat proof bowl over a pot of simmering water until melted. Add the brandy and Frangelico and mix to combine. Take off the heat and set aside to cool.
Whisk the egg yolks with the sugar until pale and fluffy. Add the chocolate mixture, chestnut puree, fresh chestnuts and mix to combine. Add the sifted flour and cocoa powder and mix gently to combine.
In a separate bowl, beat the egg whites until stiff. Gently fold in a third of the egg whites into the chocolate mixture to lighten. Then fold in the rest of the egg whites.
Pour into the prepared cake tin and bake for about 50-60 minutes until a skewer inserted into the centre comes out clean. Allow to cool in the tin before turning out.
leaf @ theindolentcook
May 4, 2011 @ 11:41 pm
Oh yummy! Unfortunately I think I *may* be allergic to Frangelico and am too scared to try it again. But I love chestnuts and this cake looks great!
Agnes
May 5, 2011 @ 8:15 pm
Oh noes! You could always sub the Frangelico with something else – or follow the original recipe and use sherry 🙂
Hannah
May 5, 2011 @ 1:58 pm
Oh, Agnes. Another winner winner in my book! Along with peanut butter and lemon, chestnut is a favourite dessert flavour (or any flavour) of mine. I still dream of the Mont Blancs I had in Japan and Paris…
That said, I’d totally be doing the buy-puree thing. I like what my fingers can do when they’re attached to me.
Agnes
May 5, 2011 @ 8:16 pm
Funnily enough, I quite like my fingers attached too! I think it’s a hint that my knives need to be sharpened again.
PS: Peanut butter and lemon…? Together…………..??? O_o
Hannah
May 5, 2011 @ 8:23 pm
You know, when I was typing that, I thought “are people going to misunderstand? Surely not…” 😛 Definitely not together. I like my lemon delicious on one plate, and my peanut brittle on another 🙂
Agnes
May 5, 2011 @ 8:25 pm
Heh heh heh. I didn’t think so, but you know how I like to be facetious :p
FOOD
May 5, 2011 @ 3:48 pm
Hey so moist and so chocolatyyy =)
Any recipe recommendation for no-bake cake?
Agnes
May 5, 2011 @ 8:18 pm
No bake cake? Would it still be a cake if you didn’t have to bake it?? 😉
No sorry, I don’t! But I do have a recipe for a *very* easy chocolate cake if you’re interested in something simple – all you need to do is melt all the ingredients and mix them together. I can email that to you if you’re interested!
mademoiselle délicieuse
May 5, 2011 @ 4:56 pm
Same, love chestnuts but not the peeling part =p Luckily Asian grocers sell packs of them peeled ad frozen in vacuum packs.
Agnes
May 5, 2011 @ 8:19 pm
OMG you are a genius! I never thought to check Asian grocers for pre-peeled ones! 😀
Heidi
May 5, 2011 @ 8:18 pm
This looks gorgeous. It does look very soft. I have never cooked with Chestnuts. I’ve only every eaten them in Paris, in puree form in a hot crepe from a street vendor. Ahhh memories…I really should get into whole Chestnuts here. They’re so gorgeous.
Heidi xo
Agnes
May 5, 2011 @ 8:29 pm
Next time you go to Hong Kong (if you go during their “winter”) you can normally buy roasted chestnuts on the street. They’re roasted on coals and are totally amazing – it’s my favourite way to eat them. 🙂
Sarah
May 6, 2011 @ 8:47 pm
Agnes, it looks gorgeous! I love the more ‘rustic’ chocolate cakes, without cream or icing. It looks like it would be lovely with a cup of tea or coffee in the afternoon!
xox Sarah
Agnes
May 9, 2011 @ 9:37 pm
I ate it for breakfast one day, so I can confirm it’s also good with a cup of coffee in the morning! 😀
Conor @ Hold the Beef
May 6, 2011 @ 11:05 pm
What a beautiful boozy cake, and I’m up for anything that involves Frangelico.
Have never used chestnuts before. They look like they would be a pain in the arse to work with, and you’ve proven my assumption correct! Thanks for doing the hard work and justifying my subsequent use of readymade puree 😀
Agnes
May 9, 2011 @ 9:38 pm
You need to give peeling fresh chestnuts a go at least once in your life – so you can fully appreciate ready made puree!
Gourmetgetaways
May 8, 2011 @ 10:04 am
It is such a gorgeous looking cake but I don’t know if I would wrestle with the hazelnuts 🙁 I am a bit of a lazy cook 🙂
Pictures are beautiful!
Agnes
May 9, 2011 @ 9:39 pm
Well you can always buy the chestnuts already pureed 🙂
msihua
May 8, 2011 @ 1:00 pm
What do you do with all these glorious cakes after you’ve baked them? Do you bring it into work? If you do, you’re bound to be the most popular person there!
And I hate peeling chestnuts too!!!
Agnes
May 9, 2011 @ 9:41 pm
Haha, yes I take most of them into work! The colleague I sit next to eats a lot of my baking – but sadly his doctor has told him he needs to go on a diet and lose 10kgs. Not sure what I’m going to do with all my cakes 🙁
yasmeen
May 8, 2011 @ 4:48 pm
first time visiting your blog – love it and am looking forward to seeing what comes next.
frangelico + chestnut puree make this recipe something i simply must try. fantastic!
Agnes
May 9, 2011 @ 9:41 pm
Hi Yasmeen! Thanks for the visit and the comment 🙂
Relishment (Rory Hart)
May 9, 2011 @ 9:32 pm
Just in time for a load of chestnuts from my mum’s giant tree! Now to peel them *shudder*
Agnes
May 9, 2011 @ 9:42 pm
I pity you the peeling… have fun?! 😀
Kat (Spatula, Spoon and Saturday)
May 9, 2011 @ 10:27 pm
Yes, I’m going to have to try this seeing I have a bottle of Frangelico sitting there doing nothing. But I’m lazy and am getting packet Chinese chestnuts instead.
Agnes
May 15, 2011 @ 10:06 pm
Make it! But I agree with being lazy when it comes to this cake – don’t peel the damn chestnuts yourself. They’re such a pain!
pity
May 10, 2011 @ 9:01 am
That cake looks absolutely awesome! cheers from london
Agnes
May 15, 2011 @ 10:07 pm
Thanks! For the visit and the comment 🙂
Megan
May 10, 2011 @ 10:30 pm
Looks delicious! I recommend that you boil the chestnuts before you peel them, though – it’s a thousand times easier, I promise! Just cut a large x onto each (serrated edge knife works best) and boil them, then peel. The annoying inner skin slips right off! Just make sure you leave the chestnuts in the warm water while you peel, because the skins start sticking again as they dry out.
Happy peeling! 🙂
Agnes
May 15, 2011 @ 10:09 pm
I roasted one batch, and I microwaved the other batch. Will try boiling them next time I get the urge to use fresh chestnuts again (it might be a while – haha).
Jenn Brigole
May 13, 2011 @ 12:03 am
Ohh.. Chestnuts! I love chestnuts. 🙂 I haven’t actually tried peeling or cutting or actually holding a whole nut myself, but I love anything that has chestnuts. Your cakes always looks amazing. 🙂
Agnes
May 15, 2011 @ 10:10 pm
Thanks! 🙂 I love chestnuts more when I don’t have to peel them, so don’t worry about not having peeled them yourself, hah!
penny aka jeroxie
May 13, 2011 @ 9:37 pm
Likewise about peeling. Hope there are some avail. at the farmers market. They do have easy peel ones. Much much easier to peel and so much more enjoyable. 🙂
Agnes
May 15, 2011 @ 10:11 pm
I need a kitchen fairy to peel chestnuts for me. I’ll share when I get one. 😀
Becky
October 21, 2013 @ 10:50 am
If you have Asian markets in your area you can find packages of cooked, peeled chestnuts in the snack aisle. I boiled it about 20 minutes and puréed them.
My cake just came out of the oven! Can’t wait to serve it for my husband’s birthday. Thanks kindly for sharing.
Agnes
November 4, 2013 @ 9:10 pm
Thanks for the tip 🙂 Hope your husband enjoyed it!