Autumn invites you to take advantage of its fruits to give a different touch to our kitchen and also to our desserts. Therefore, in recipesgatis we learn to prepare a delicious cake based on chestnuts and chocolate that is delicious. With just a handful of ingredients and without any complication, we will enjoy a dessert with taste and aroma of autumn, or do you dare? Lets go with the recipe! Next we show how to make a very easy and fast baked chestnut cake. And if you are looking for more ideas, you will find them in my blog Target = _blank re = NOFOLWLOS SWEET SWEETS OF CUCA.
| 🚻 12 Diners | 🕘 1h 30m | 🍵 Positive | 🤯 Diverse |
| Ingredients to make chestnut cake and baked chocolate: |
| 1 sheet of broken dough 285 grams of brown cream glacé 200 grams of black chocolate 3 Greek yogurts 3 eggs |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, |
Ingredients to make chestnut cake and baked chocolate:
1. We start the chestnut cake recipe chopping the chocolate and putting it to melt. You can do it in the water bath or in the microwave at short intervals of time to prevent it from burning.
2. Once melted, add the glacé brown cream and mix well to integrate. If you have melted the chocolate in the water bath, leave the bowl on the hot water, it will be easier to mix the chestnut cream thanks to the heat.
Trick: If you do not have glala brown cream you can replace it with chestnut puree or chestnut jam without problem.
3. If we have melted the chocolate in the water bath, we remove the bowl from the water and add the yogurts mixing well to integrate. If we add the yogurts directly from the fridge, the mixture will be tempered with each addiction. If they are at room temperature, we wait for it to cool before adding the eggs, since they could set with the heat of the filling of the chestnut and chocolate cake.
Trick: Greek yogurt can be replaced by natural or chocolate yogurt.
4. When the mixture is temperate, add the eggs one by one and mix until you get a homogeneous mixture.
5. unroll the broken mass sheet and if necessary we stretch with the roller. We place it on the mold (I usually leave the baking paper that wraps it at the base so that it is very simple .
6. We introduce the chestnut and chocolate cake into the preheated oven at 180 ºC and bake 30 minutes. After that time, we lower the temperature to 170 ºC and bake until it is set. We will click with a wooden skewer and turn off the oven when it comes out clean. It will depend a little on the diameter of the mold (mine is 24 centimeters) but it will be approximately 15 to 25 minutes once we lower the temperature.
7. We allowed to temper in the oven, with the door ajar and after 15 minutes we take out and let cool completely on a rack. We cover with transparent film and keep the chestnut cake in the refrigerator.
Trick: I advise letting stand overnight, or at least several hours, cold for the filling to settle well.
8. And voila! We can already enjoy this delicious dessert during autumn and winter days. Without a doubt, this chestnut and baked chocolate cake recipe is easy, fast and the result is spectacular, don you think? If you want, you can decorate it with mounted cream or Swiss meringue.
