Festive Chestnut Chocolate Cake with Orange and Cinnamon
A moist chocolate cake with chestnuts and a hint of orange and cinnamon, which can be baked a day ahead. Served with whipped cream and icing sugar, it makes a festive finale for the autumn and holiday table.
By yumbelo · 6 servings · 75 minutes
Ingredients
- 250 g unsweetened chestnut purée
- 100 g bittersweet chocolate
- 125 g soft butter
- 100 g sugar
- 4 pc eggs (size M)
- 1 pc organic orange, zest
- 1 tsp ground cinnamon
- 1 pinch salt
- 60 g wheat flour
- 1 tsp baking powder
- 1 tbsp butter for the pan
- 200 ml whipping cream
- 2 tbsp icing sugar
Method
- Preheat the oven to 170 °C conventional heat (top and bottom). Grease a 20 cm springform pan and line it with baking paper.
- Finely chop the bittersweet chocolate and melt it in a water bath. Let it cool slightly.
- Beat the soft butter with the sugar, orange zest, cinnamon and salt for about 5 minutes until fluffy. Beat in the eggs one at a time.
- Stir in the chestnut purée and the melted chocolate until the batter is smooth and even.
- Mix the flour and baking powder, then fold them in in portions.
- Pour the batter into the pan, smooth the top and bake for 35 to 40 minutes. Test with a wooden skewer: the centre should still be slightly moist but cooked through.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely.
- Whip the cream until stiff. Dust the cake with icing sugar and serve with the cream.