Chocolate-chestnut cream cake

A recipe from cooking-ez.com

For 1 cake, you will need:

• 1 200 g dark chocolate
• 2 100 g butter
• 3 6 eggs
• 4 500 g sweet chestnut purée (crème de marrons)
• 5 1 tablespoon caster sugar (optional)
• Total weight: 1,100 grams

Times:

Preparation	Cooking	Start to finish
25 min.	1 hour 5 min.	1 hour 30 min.

Step by step recipe

• 1: Over very low heat, or better still in a bain-marie, melt 200 g dark chocolate, then add 100 g butter and melt while stirring.
• 2: Preheat oven to 180°C (360°F).
  Break 4 of the 6 eggs into a bowl.
• 3: Add the yolks of the remaining 2 eggs, and set the whites aside.
• 4: Pour the chocolate-butter mixture into the bowl and whisk to combine.
• 5: Add 500 g sweet chestnut purée (crème de marrons), and mix again.
• 6: Whisk the 2 egg whites, adding 1 tablespoon caster sugar if necessary.
• 7: Take 1/3 or 1/4 of the beaten egg whites and quickly fold them into the mixture to loosen it.
• 8: Gently fold in the remaining egg whites.
• 9: Butter a cake tin and place a strip of baking paper in the bottom to facilitate unmolding.
• 10: Pour the batter into the mould.
  Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.
• 11: Bake at 190°C (370°F) for 50-55 minutes.
• 12: Turn out warm or cold...
• 13: ...and serve sliced, on its own, or, as the ultimate indulgence, with a little vanilla ice cream or whipped cream.

Remarks

If it's an adult cake, you can try adding a little rum or whisky to the batter.

---