Chocolate Chestnut Cake with Meringue

This cake has an amazing texture. Silky chocolate with a hint of nutty flavor due to the chestnuts. I used my recipe for Mousse Pie as a basis and this works out incredibly. I added the chestnuts to this recipe, since chestnuts are incredibly healthy and delicious!!  There are actually a lot of reasons, why you should eat more chestnuts:

• These are a good source of antioxidants
• They can prevent damage from free radicals
• Chestnuts are high in fiber
• They contain less fat than other nuts
• Chestnuts are a great source for minerals, vitamins & phytonutrients

I am very excited to share the recipe with you today! This post may contain affiliate links to support my work.

R E C I P E for 1 Chocolate Chestnut Cake

Crust

• 150 grams of butter cookies
• 50 grams of unsalted, melted butter

Filling

• 150 grams of dark chocolate
• 150 grams of butter
• 3 eggs 
• 200 grams of steamed chestnuts from Prozis http://prozis.com/PXSt
• 170 grams of brown sugar 
• 10 grams of high quality vanilla sugar or 10 more grams of brown sugar & a tsp of vanilla extract 
• 150 grams of heavy cream
• A pinch of salt
• 1/8 tsp of ground decaf coffee
• ¼ tsp of cinnamon

You receive a 10 % discount on Prozis products at prozis.com wih my code Happiness10. They have a great selection of food, sportswear and equipment for a healthy lifestyle.

Meringue

• 1 egg white
• 8 grams of vanilla sugar
• 12 grams of white sugar
• Pinch of salt

Instructions

1. Crush cookies and combine with melted butter.
2. Line a spring pan (26 cm) with baking paper. Transfer this mixture to the pan and refrigerate until the filling is prepared. 
3. Blend your steamed chestnuts until very fine. Set aside.
4. Melt chocolate and butter in the microwave for 30-90 seconds. Stir, add the coffee and cinnamon and set aside.
5. Cream 2 whole eggs and one egg yolk and the sugar until it has become light yellow and has increased in volume. You will need the remaining egg white for the meringue topping.
6. Preheat your oven to 180 degrees.
7. Add in the cream, chestnuts and salt and mix this in completely. 
8. Carefully fold in the chocolate with the egg/ sugar/ cream mixture.
9. Pour onto the cookie crust.
10. Bake for ~40 minutes.
11. Prepare the meringue, while the cake is in the oven. Whip up the egg white with a pinch of salt until it forms stiff peaks. Add in the sugar and mix again.
12. Spread on top of the cake – when it is done and bake for an additional 5-8 minutes.
13. Let cool down, before cutting.

Love and happiness, 

Sue