The Best Wheat-Free Chocolate Chestnut Cake Recipe

The Best Wheat-Free Chocolate Chestnut Cake Recipe - This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The cake may be baked a day or two in advance of serving. #wheatfree #chocolatecake #chocolate #chocolaterecipe #cake #cakerecipe #bestcake #bestcakerecipe #glutenfree #glutenfreecake #glutenfreedessert #dessert #dessertrecipe #chestnut #chestnutcake

The Best Wheat-Free Chocolate Chestnut Cake Recipe - This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The cake may be baked a day or two in advance of serving. #wheatfree #chocolatecake #chocolate #chocolaterecipe #cake #cakerecipe #bestcake #bestcakerecipe #glutenfree #glutenfreecake #glutenfreedessert #dessert #dessertrecipe #chestnut #chestnutcake

Ingredients:
¼ teaspoon cream of tartar
½ cup/55 grams chestnut flour
4 ounces/115 grams chocolate (64 percent cacao or less)
4 ounces/113 grams unsalted butter
4 large eggs, separated
½ cup/100 grams sugar plus 2 tablespoons for topping
⅛ teaspoon salt
½ cup/85 grams chopped cooked chestnuts (use canned or vacuum-packed)
1 cup heavy cream, for topping
Chocolate curls or cocoa powder, for garnish

Instructions:
First, heat oven to 375 degrees.
Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
Then, in a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick.
Stir in the warm chocolate and set aside.
Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture.
Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean.
Cool on a rack. It may sink and crack a bit on top — this is fine.
Run a knife around the edge of cake to free sides and remove form.
Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
To serve, whip cream with 2 tablespoons sugar to a very soft consistency.
Spoon over top of cake and quickly spread with a spatula.
Sprinkle with chocolate curls or cocoa powder.

NOTES OR TIPS:
- Just grind chestnuts finely in the food processor if you cannot find chestnut flour. I put some parchment paper on the bottom of my springform pan, and the cake came out very easily. You do need to run a knife around it before opening the pan, otherwise the cake will break.
- I used vacuum packed roasted chestnuts for both the flour and chopped chestnuts. I just ground the 55 grams in a food processor for the chestnut flour and it worked out fine.
- I recommend boiling, as it's easier to peel the inner skin (the thin membrane that clings to the nuts) with boiled chestnuts. Keep the chestnuts in hot water as you work--this also helps.

Recipe adapted from; https://cooking.nytimes.com/recipes/1017816-chocolate-chestnut-cake

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