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Torta con crema di castagne senza glutine - Cardamomo & co
Stampa
Chestnut Cake with chocolate glaze
Preparazione
11 min
Cottura
40 min
 
Piatto: Dessert
Porzioni: 8
Autore: Stefania Oliveri
Ingredients
  • 1 tablespoon corn starch
  • 1 teaspoon baking powder
  • 4 eggs medium-sized
  • 1/2 stick unsalted butter softened (60g)
  • 1 can 17,6 oz of chestnut spread (500g)
For chocolate glaze:
  • 3.53 oz dark chocolate cacao 70% chopped (100g)
  • 70 g caster sugar
  • a glass of water
Istructions

  1. Preheat the oven to 300 degrees F.

  2. Line the pan with a parchment paper and spray oil over it. Set aside.

Prepare the batter
  1. In a mixing bowl add in butter and chestnut spread and stir until homogeneous.
  2. Separate the eggs and set aside the egg whites. Add in egg yolks into chestnut mixture, corn starch, and baking powder; stir until well combined.
  3. Beat the egg whites until hard peaks. Add in a small amount of chestnut mixture into egg whites and lightly whisk to combined. Then pour the whole egg whites into chestnut mixture and fold delicately.
  4. Pour the batter in the pan and bake for 40 to 45 minutes. Let cool on a wire rack for 40 minutes.
Prepare chocolate glaze

  1. Melt the sugar and the water in a pan. Meantime cut the chocolate.

    Then add the chocolate in the water slowly stirring continually. Blend the mixture until silky upon the fire.

Finish
  1. Remove the cake from the pan and the parchment paper. Pour the chocolate glaze on top of the cake and spread evenly with spatula.
Note

Chocolate for glaze should be bitter (cacao 70%) because the cake itself is very sweet already.