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Chocolate & Chestnut Dessert Cake

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Active Time:  20 Minutes
Total Time:  50 Minutes
Yield:  Serves 10-12

RECIPE INGREDIENTS

For the Cake:

2 cups sugar

4 eggs

1 cup light olive oil or sunflower oil

1 cup dry white wine

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

For the Chesnut Filling:

14 ounce canned chestnuts, drained

1/4 cup packed brown sugar

2/3 cup heavy cream

For the Ganache:

6 ounce semisweet chocolate

3/4 cup unsalted butter

Chocolate & Chestnut Dessert Cake Recipe at Cooking.com

DIRECTIONS

Preheat the oven to 350 degrees F. Butter two 9-inch springform or round cake pans and line with parchment or waxed (greaseproof) paper.

FOR THE CAKE:
Beat together the sugar and eggs to combine. Add the oil, wine, flour, baking powder, and salt and beat for 1 minutes, or until smooth. Pour the mixture into the prepared pans and bake for 30 minutes, or until a skewer inserted in the middle of each cake comes out clean. Allow the cakes to cool slightly in the pans before turning out onto a wire rack to cool completely.

FOR THE CHESTNUT FILLING:
Combine all of the ingredients in the bowl of a food processor and process until smooth. Spread a layer of chestnut filling on top of each cake.

FOR THE GANACHE:
Melt the chocolate in a double boiler, then stir in the butter. Remove from the heat and cool or refrigerate to thicken slightly. If a thicker consistency is desired, whisk gently until pale and thick, 2-3 minutes.

Spread a layer of ganache over the top of the chestnut filling on the first layer. Top with the second layer and repeat the process.

Serve the cake cut in wedges.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 10-12

Calories:

677

Fat. Total:

41g

Fiber:

Carbohydrates, Total:

74g

Sodium:

172mg

% Cal. from Fat:

55%

Cholesterol:

120mg

Protein:

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