Spicy Chocolate Chestnut Cake
Chili peppers and chocolate have become a well-loved combination, especially appropriate for colder months. Thoroughly pureed chestnuts add a subtle sweet flavor and a grainy texture similar to ground almonds.
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Vegetarian
Five Ingredients or LessYes
Taste and TextureChocolatey, Rich, Spiced, Sweet
Type of DishCake, Chocolate Cake, Dessert
- 4 large eggs
- 2/3 cup sugar
- 9 ounces semi-sweet chocolate
- 2 1/4 sticks unsalted butter
- 1 to 2 teaspoons chili powder, to taste
- 9 ounces cooked chestnuts
- 1 cup plus 2 tablespoons 2% milk
- 2-3 drops almond extract
Preheat the oven to 325°F. Grease and line a 9-inch spring form cake pan with parchment paper.
Separate the eggs into yolks and whites and put them into separate mixing bowls. Beat the yolks with the sugar. Roughly chop the chocolate and put it into a small saucepan with the butter. Gently melt the chocolate and butter together. Stir in the chili powder and mix well to avoid any lumps. Let cool a little and then mix into the egg yolks and mix thoroughly.
Peel the chestnuts if they still have their outer skins on. Roughly chop and put them into a 1-quart pan with the milk. Bring to a boil, stir in the almond extract and let cool for a few minutes before transferring to a food processor. Process until smooth and add to the chocolate mixture, mixing well to prevent any pale streaks in the cake.
Beat the egg whites to soft peaks and gently fold them into the chocolate mixture. Spoon the mix into the prepared pan, smooth the top and bake for up to 45 minutes--it may still be a bit wobbly. Let cool before taking the cake out of the pan and slicing to serve.
2015 Jane Hughes