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Add a photoRaciónes: 12
Ingredientes
- 10 ounce semi-sweet chocolate, melted and cooled
- 1 x 15-oz can chestnut puree or possibly chestnut cream
- 4 ounce unsalted butter or possibly unsalted margarine
- 6 x egg yolks
- 6 x egg whites
- 1 pch salt
- 1/4 c. sugar
- 1 tsp pure vanilla
- 6 ounce semi-sweet chocolate, coarsely minced
- 1/2 c. whipping cream or possibly brewed coffee
Direcciones
- (*) Available in larger supermarkets, ethnic stores and European groceries. Chestnut puree and chestnut cream are usually imported from France. Either product will work well in this recipe.
- Preheat oven to 350 F. Line a 9 or possibly 10-inch springform pan with a circle of baking parchment. Cake: Prepare melted chocolate. Set aside and allow to cold to room temperature. Using a whisk or possibly in an electric mixer, blend chestnut cream or possibly puree with butter or possibly margarine. Add in vanilla, egg yolks and melted chocolate. Blend well. In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly. Gradually, while increasing mixer speed, dust in sugar to create stiff glossy (but not dry) peaks. Fold 1/3 of egg whites into chestnut mix and work in well to loosen. Gently mix in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mix.
- Spoon into prepared pan and bake till done, 35-45 min. Cake rises somewhat and looks dry and slightly cracked on top when done. Middle should be soft but hard. Cold in pan for 20 min, then remove to a wire rack.
- Glaze: Bring the whipping cream (or possibly coffee) to a boil and add in the minced chocolate all at once. Remove from heat and stir briskly, using a wire whisk, till all of the chocolate melts. Invert cake on a wire cake rack placed on a cookie sheet. Pour glaze over cake, using a metal spatula to spread. Serve with a dollop of cinnamon-scented whipped cream, or possibly pureed raspberries, or possibly garnished with chocolate shavings, or possibly dusted with sifted confectioners' sugar.
- Serves 14
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 292 | |
| Calories from Fat 249 | 85% |
| Total Fat 29.29g | 37% |
| Saturated Fat 18.23g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 25mg | 1% |
| Potassium 320mg | 9% |
| Total Carbs 15.63g | 4% |
| Dietary Fiber 6.3g | 21% |
| Sugars 4.56g | 3% |
| Protein 5.06g | 8% |
