Chocolate & Chestnut Dessert Cake
- Active Time 20m
- Total Time 50m
- 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 ounces semisweet chocolate
- 3/4 cup unsalted butter
Preheat the oven to 350 degrees F. Butter two 9-inch springform or round cake pans and line with parchment 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 minute, 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.
nutrition information per serving
677 calories; 41g total fat; 120mg cholesterol; 172mg sodium; 74g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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