Difficulty: Average
Freezes Well
Serves 10-12
Ingredients:
- 3 10-ounce cans chestnuts, drained (see note below)
- 1-1/2 cups light cream
- 1/2 cup brandy or amber rum
- 3 6-ounce packages semi-sweet chocolate chips
- 6 tablespoons butter
- 4 egg yolks
- 1-1/2 cups sugar
- 3 whole eggs
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1/2 cup sifted confectioners’ sugar
- glazed macaroons (optional)
Instructions:
Note: Canned pureed chestnuts are available at many specialty markets.
- Preheat oven to 375°.
- Lightly grease bottom and side of 10″ spring-form pan (or 9-cup scalloped mold).
- Line bottom of pan with waxed paper, greased.
- In blender, combine chestnuts, cream and brandy, a third at a time.
- Blend until smooth, and pour into large bowl (2-quart size).
- In small saucepan over low heat, melt chocolate with butter, stirring constantly.
- Let cool slightly, then stir into chestnut mixture.
- In small bowl of electric mixer, beat egg yolks with 1-1/2 cups sugar, until very thick and light.
- Add whole eggs, one at a time, beating well after each addition, until thick and light colored.
- Beat in cornstarch and salt.
- With wire whisk or rubber spatula, fold egg mixture into chestnut mixture until thoroughly combined. Turn into prepared pan.
- Bake 1 hour and 10 minutes. If there is too much batter, remove 1-1/3 cups and bake separately in small loaf pan for 30 minutes.
- Let cool in pan on wire rack.
- Refrigerate several hours to chill well.
- To serve, remove side of spring-form pan or turn out of mold.
- Sprinkle with confectioners’ sugar.
- Decorate with macaroons, if desired.
- Unsweetened whipped cream would also complement this chocolate cake.