CHOCOLATE AND CHESTNUT CAKE
Recipe from pintrest
Roasted Chestnuts Recipe
adapted from Marcella Hazan’s Essentials of Classic Italian Cooking
1 pound fresh chestnuts
Preheat oven to 475 degrees
Wash chestnuts in running
water. Soak in a bowl of water for about 20 minutes to help soften their
shells. This will make them easier to slash. Make a horizontal cut starting at
one edge of the flat side, going around the chestnut’s belly, and stopping at
the edge of the opposite flat side. Do not cut into the flat side and try to
keep the slash shallow.
Spread the chestnuts on a
baking sheet and roast them until they are tender, about 30 to 45 minutes,
depending on their freshness. Take them off the baking sheet and wrap them
tightly in a cloth towel for about 10 minutes before shelling them. The
chestnuts will steam a bit inside the towel, which will make it easier to shell
and skin them.
Shell and skin the chestnuts
and serve warm.
Chocolate Chestnut Cake Recipe
1 cup roasted, shelled and
skinned chestnuts (1/2 pound in shell)
1-1/2 cups sugar
1 vanilla bean, cut in half lengthwise
pinch of salt
11 tablespoons unsalted butter
12 ounces bittersweet chocolate
5 large eggs, separated
2 tablespoons all-purpose flour
Place chestnuts, 3/4 cup
sugar, vanilla bean, and salt in a large saucepan and cover with water by 2
inches. Bring to a boil, reduce heat, and simmer covered for 45 minutes. Remove
from heat and let chestnuts cool in syrup, then drain.
Preheat oven to 350 degrees
F. Grease a 9-1/2-inch deep fluted tart pan with a removable bottom or a spring form pan.
Chop chocolate into small
pieces. Melt the chocolate in a double boiler or in a metal bowl set on top of
a pot of simmering water. Add remaining 3/4 cup sugar and butter, stirring
until smooth. Remove bowl from heat and whisk mixture until cooled to lukewarm.
Whisk in egg yolks and flour.
Beat egg whites until stiff
but not dry. Gently fold whites into batter in two additions.
Pour batter into greased pan.
Gently lay chestnuts on top of batter. Bake until top of cake has formed a thin
crust, about 40 minutes. Cool cake in pan on rack for 5 minutes, then release
from pan and let it cool completely.
This Italian cake — Torta Morbida di Castagne e Cioccolato
— is our new Christmas favorite. The cake is rich but not too rich, sweet but
not too sweet. It is delightfully moist and the chestnuts and chocolate go
wonderfully well together.
ITALIAN CHESTNUT CREPES WITH NUTELLA CREAM
From Boulder Locavore, written by Toni Dash
Prep Time: 30 minutes Cook Time 20 minutes Total Time 50 minutes Yield: 8-10 crepes;
filling for 8 crepes
These delicious gluten free crepes
are made unique with the addition of Chestnut Flour and ground cinnamon, making
them a perfect to wrap around Whipped Nutella Cream. The feeling is light, airy
and full of chocolate-hazelnut flavor. While working at high heat one needs to
give full attention to the quick-cooking crepes and be ready to spread batter
quickly and flip them fast!
For the Crepes:
- 2/3 cup Chestnut Flour
- 1 1/3 cups All Purpose Gluten Free flour blend (I used
King Arthur GF Blend)
- 1 cup Whole Milk
- 1 cup Water
- 2 Eggs, room temperature
- 1 tablespoon unsalted Butter, melted
- ¼ teaspoon Kosher Salt
- ¼ teaspoon ground Cinnamon
For the Nutella Cream filling:
- 1 cup Nutella
- 2 cups heavy Whipping Cream (plus additional whipping
cream for topping the crepes)
For Making the Crepes:
- In a large mixing bowl, whisk together the flours,
milk, water, eggs, butter, salt and cinnamon. Allow to sit for 10
minutes. Note: the batter should be like a thick liquid NOT a batter. If
it becomes too thick gradually add some more water or milk, whisking to
thin the batter.
- Using a heavy, non-stick 8 or 9 inch skillet (treated
with non stick spray) over high heat, pour 1/3 cup of crepe batter into
the hot skillet. Quickly swirl to cover the bottom of the pan or smooth
with a high-heat tolerant spatula to cover the bottom of the pan. As crepe
begins to cook (you will note the color and texture changing to look
drier), in about 1-2 minutes, flip crepe over with a spatula to finish
cooking on opposite side (usually less than 1 minute). They will be a
light brown and begin to turn golden when done.
- Allow crepes to cool to room temperature. Fill with
desired filling (Nutella Cream instructions below). Note: once crepes have
cooled, they can be stacked with wax paper between each one, and sealed in
an air tight container or plastic wrap for a few days in the refrigerator.
They can also be frozen for future use.
For Making the Nutella Cream filling:
- Using a mixer beat Nutella in a large bowl until it
becomes light and airy (about 2 minutes). Pour whipping cream into whipped
Nutella and beat on high until the mixture is fully combined and stiff
(does not need to make stiff peaks); about 4-5 minutes (time may vary by
altitude and humidity).
- Fill each crepe with ½ cup of Nutella cream, making a
thick line down the middle of a crepe then rolling it closed. Top with
additional plain whipped cream and a sprinkle of cinnamon if desired. Notes
The basic proportions for the Nutella cream filling are ¼
cup Nutella and ½ whipped cream (makes a volume of 1 cup when complete) per 2
crepes. You can scale the amount of your batch accordingly using these basic
Chestnut Hill Family Favorite
oven to 350 degrees.Grease a 9 X 12
2 cups all purpose flour
2/3 cup chestnut flour
2 ¼ teaspoons baking powder
½ teaspoon salt
together until creamy:
2 cups sugar
1 cup (2 sticks) of softened butter
4 egg yolks into the mix, one egg at a time (reserve the remaining egg whites)
1 ½ teaspoons vanilla extract
half of the flour mix into the butter mix and stir. Divide 1 cup of milk in half and add ½ cup to
the butter mix and stir. Repeat with the
remaining flour and milk.
the 4 egg whites until stiff. Gently
fold into the batter.Pour into the
prepared baking pan and bake for 30-35 minutes.
cake to cool. Spread cake with sweetened
chestnut puree (12 oz jar, available at specialty stores/Whole Foods Market). Whip 16 oz of heavy cream with 1 teaspoon of
vanilla and 1/8 cup of sugar.
puree with the whipped cream and refrigerate.
cake is also excellent served without any toppings or sprinkled with a little
CHOCOLATE CHESTNUT ROULADE
Found on deliciousmagazine.co.uk
- Butter, for greasing
- 175g plain chocolate (no more than 50% cocoa solids),
- 6 large eggs, separated
- 175g golden caster sugar, plus extra for dusting
- For the filling
- 200ml double cream
- 4 tbsp sweetened chestnut purée
- For the decoration
- Icing sugar, to dust
- 100g plain chocolate
- 10 fresh holly leaves
- 6 chocolate-coated almonds
- Preheat the oven
to 180°C/fan160°C/gas 4. Grease and line the base and sides of a Swiss
roll tin (about 22 x 32cm) with baking paper.
- Melt the
chocolate in a bowl resting over a pan of simmering water – make sure the
bowl doesn’t touch the water. Stir until smooth, then take off the heat.
(Alternatively, melt in a microwave on medium power for 2-3 minutes.)
- Put the egg
yolks and sugar into a large bowl. Using an electric hand whisk, whisk for
about 3-4 minutes, until pale, thick and creamy. Whisk in the melted
chocolate. In a separate bowl, whisk the egg whites to soft peaks. Stir a
little into the chocolate mixture to loosen, then gently fold in the
remaining egg whites using a large metal spoon, until just combined. Pour
into the lined tin and smooth out to the edges to fill. Bake for 20-25
minutes, until spongy to the touch.
- Place a sheet of
baking paper on the work surface and dust thickly with caster sugar. Cool
the roulade for 10 minutes, then turn out onto the paper. Peel off the baking
paper backing from the roulade, then cover with a clean sheet of baking
paper and a damp tea towel. Leave for 1-2 hours to cool.
- Meanwhile, make
the filling. Whip the cream until it just holds its shape. Fold in the
chestnut purée and whisk again until thick. Cut the edges off the roulade,
spread with the chestnut cream, then roll up the sponge tightly, using the
paper to help you. Don’t worry if the crust sticks to the paper a little –
the icing sugar will cover this.
- Transfer to a
flat serving plate. Dust thickly with sieved icing sugar.
- To make the
chocolate holly leaves, melt 100g plain chocolate in a bowl resting over a
pan of simmering water – make sure the bowl doesn’t touch the water. Stir
until smooth, then take off the heat. Using a small paint brush, paint the
chocolate over the dark green, shiny side of 10 small holly leaves. Leave
to set, then coat again. Chill until firm. Carefully prise the holly leaves
away from the chocolate, discard the leaves and place the chocolate shapes
and some chocolate-coated almonds on top of the roulade.