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Which came first, (the) chocolate or (the) chestnut? Well who even cares when these two classic ingredients taste so good together, as exemplified by this holiday worthy cake. You can find fresh chestnuts in the produce aisle of any supermarket once November rolls around, and you'll need to roast these and then peel before grinding. Your house will smell spectacular. The chocolate is melted before mixing into the simple yet egg rich batter (meaning its super moist).

Ingredients

  • 200 grams chestnuts
  • 200 grams chocolate bar
  • 100 grams butter
  • 100 grams sugar
  • 6 eggs
  • 100 grams flour
  • 200 grams chocolate bar
  • 50 grams butter
  • 50 meters milk

Directions

  1. Cook chestnuts, peel and finely grind.
  2. Preheat oven to 180°C (approximately 350°F.
  3. Grease and line a round cake pan with butter and parchment paper.
  4. Melt chocolate and butter in a water bath until smooth. Let cool slightly. Separate the yolks from the whites.
  5. Beat egg whites until stiff and set aside. Mix egg yolks and sugar and beat well until creamy.
  6. To the yolk mixture, add melted chocolate and stir until smooth. Add crushed chestnuts and flour and gently mix.
  7. Fold eggs whites into egg yolk mixture, blending gradually. Place batter in pan. Bake in preheated oven.
  8. Cake is done when toothpick inserted in middle comes out clean. Remove from pan and let cool before adding glaze.
  9. For the glaze, heat ingredients in a saucepan and bring to a boil, stirring constantly, until mixture is smooth and glossy.
  10. Cover cake with glaze and garnish to taste.
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