In recipesgratis.net we teach you to prepare a delicious Portuguese chocolate cake, a perfect and sophisticated recipe, for example, as dessert for Christmas. After cooking the chestnuts, a kind of pasta is obtained by crushing them, which is ideal for filling this chocolate cake. In addition, as you can see, the combination of chestnut and chocolate works very well and is not too sweet, so we are sure that this dessert will like it.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Targetedness Media |
| Ingredients to make chocolate cake and Portuguese chestnuts: |
| 1 unit of broken dough 500 grams of chestnuts 100 grams of sugar (½ cup) 100 grams of butter 2 tablespoons of chocolate powder 3 egg units Para the filling :: 200 grams of chocolate with minimum with . 52 percent of cocoa 200 grams of liquid cream 1 handful of chocolate chips |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, |
Ingredients to make chocolate cake and Portuguese chestnuts:
1. The first step to make this rich cake is to gather all the ingredients.
2. You can use frozen chestnuts without shell or native with shell. Regardless of what you choose, make a cut in half to accelerate the cooking process.
Trick: If you use frozen brown without shell you will accelerate the realization of this recipe.
3. Place the chestnuts in a pot, cover them with water and cook them over low heat for 20-30 minutes, or until they are soft and you can easily get the shell. Then drain them and let them cool.
4. Remove the peel and the skin of the chestnuts when they are still hot and shine them very well, in order to obtain a kind of chestnut paste.
5. Mix chestnut paste with sugar, melted butter, chocolate and eggs. Ideally, get a thick and homogeneous paste.
6. The next step of this recipe is to make a kind of cake shape with the broken dough and fill it with the paste. Alisa the surface of the cake well and with the preheated oven at 180 ° C, bake it for 30-40 minutes.
Trick: Click the base of the broken dough with a fork before filling it, so that it is cooked optimally.
7. Remove the oven cake and prepare the chocolate ganache filling. To do this, put the liquid cream and pour it when it starts boiling, add the broken chocolate in pieces and remove until it is melted and becomes a homogeneous cream for coverage.
Trick: If the cake mold has been filled with the chestnut filling, prepare half of the amount specified for coverage.
8. Pour the chocolate coverage on the cake and smoothed well. Let it cool to room temperature and then, keep it in the refrigerator between 30 minutes and 1 hour to take consistency.
9. After the previous step, it serves the chocolate cake and cold Portuguese chestnuts and decorated with chocolate chips. Try this delicious recipe and tell us how it has been!
