Autumn invites us to take advantage of its fruits to give a different touch to our kitchen and also to our desserts. For this reason, in this article we learn how to prepare a delicious cake made from chestnuts and chocolate that is delicious. With only a handful of ingredients and without any complications, we will enjoy a dessert with the flavor and aroma of autumn, or do you dare? Let’s go with the recipe! Below we show how to make a very easy and quick baked chestnut and chocolate cake.
Contents
Ingredients to make Baked Chestnut and Chocolate Cake:
- 1 shortcrust pastry sheet
- 285 grams of Brown glacé cream
- 200 grams of dark chocolate
- 3 Greek yogurts
- 3 eggs
How to make Baked Chestnut and Chocolate Cake:
- We start the chestnut cake recipe by chopping the chocolate and putting it to melt.
- You can do it in a bain-marie or in the microwave at short intervals to avoid burning.
- Once melted, add the brown glacé creamand mix well until integrated.
- If you have melted the chocolate in a bain-marie, leave the bowl over the hot water, so it will be easier to mix the chestnut cream thanks to the heat.
- Tip: If you don’t have brown glacé cream, you can replace it with chestnut puree or chestnut jam without any problem.
- If we have melted the chocolate in a bain-marie, remove the bowl from the water and add the yogurt one by one,mixing well to integrate.
- If we add the yogurt directly from the fridge, the mixture will warm up with each addition.
- If they are at room temperature, we wait for them to cool down before adding the eggs, as they could curdle in the heat of the chestnut and chocolate tart filling.
- Tip: Greek yogurt can be substituted for natural or chocolate yogurt.
- When the mixture is warm, add the eggs one by oneand mix until a homogeneous mixture is obtained.
- Unroll the sheet of shortcrust pastryand if necessary stretch it with a rolling pin.
- We place it on the mold (I usually leave the baking paper that wraps it at the base so that it is very easy to unmold the cake) and pour the filling.
- Place the chestnut and chocolate cake in the oven preheated to 180ºC and bake for 30 minutes.
- After that time, we lower the temperature to 170 ºC and bake until it is curdled.
- We will click with a wooden skewer and turn off the oven when it comes out clean.
- It will depend a bit on the diameter of the mold (mine is 24 centimeters) but it will take approximately 15 to 25 more minutes once we lower the temperature.
- Let cool in the oven, with the door ajar and after 15 minutes remove and let cool completely on a wire rack.
- Cover with transparent film and store the chestnut cake in the refrigerator.
- Tip: I recommend letting it rest overnight, or at least several hours, in the cold so that the filling settles well
- And ready! We can now enjoy this delicious dessert during autumn and winter days. Without a doubt, this baked chestnut and chocolate cake recipeis easy, fast and the result is spectacular, don’t you think?
- If you want, you can decorate it with whipped cream or Swiss meringue
