Serves: 8 to 10
4 ounces bittersweet chocolate ( at least 70% cacao) 8 tablespoons unsalted butter 4 large eggs, separated ½ cup sugar plus 2 tablespoons for topping ⅛ teaspoon salt ¼ teaspoon cream of tartar ½ cup chestnut flour ½ cup chopped cooked chestnuts* 1/3 to ½ cup sweetened chestnut purée 1 cup heavy cream, for topping Chocolate curls or cocoa powder, for garnish
NOTES: *If you don’t have the time to roast and peel the chestnuts, use the vacuum-packed chestnuts. **Cake may be stored, covered, at room temperature for up to 3 days.
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June 2025
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