Crunchy Chocolate-Chestnut Cake
Crunchy Chocolate-Chestnut Cake
Ingredients
- 1/2 cup (125 ml) ground almonds
- 1/2 cup (125 ml) all-purpose flour
- 1/4 cup (60 ml) icing sugar
- 2 eggs whites
- 1/2 cup (125 ml) granulated sugar
- 4 oz (115 g) semi-sweet chocolate, chopped
- 1/4 cup (60 ml) unsalted butter
- 1/4 cup (60 ml) 35% cream
- 3 cans 250g chestnut purée, about 2 1/4 cups (560 ml) in all
- 8 oz (225 g) semi-sweet chocolate, chopped
- 1/2 cup (125 ml) almond butter
- 2 cups (500 ml) cornflakes
- 8-oz (250 g) block of milk chocolate for making shavings
- About 24 chocolate-filled rolled wafer cookies
- 1 ribbon
Instructions
- With the rack in the middle position, preheat the oven to
- 170°C (325°F). Line the bottom of 2 20-cm (8-in) springform cake pans with parchment paper. Butter the sides of the pans.
- In a bowl, combine the powdered almonds, flour and icing sugar. Set aside.
- In another bowl, beat the egg whites until they form soft peaks. Beat in the sugar a tablespoon at a time until stiff peaks form. Using a spatula, fold in the dry ingredients. Spread the batter evenly in the pans. Bake until lightly browned, about 30 minutes. Let cool, then remove from the pans. Set aside.
Crunchy Chocolate-Chestnut Cake