Chocolate Chestnut Cake
Cake: 3 bars (1.5 ounces each) Godiva Dark Chocolate, finely
chopped 1 cup chestnut puree* 4 large eggs, separated
3/4 cup plus 2 tablespoons superfine sugar or
confectioners' sugar
Icing: 2 bars (1.5 ounces each) Godiva Dark Chocolate,
finely chopped 1 large egg yolk 1 tablespoon unsalted butter
1 tablespoon rum or 1 teaspoon rum extract (optional) 1
tablespoon superfine sugar or confectioners' sugar
4/2 cup heavy cream, softly whipped
*Chestnut puree is available at gourmet and specialty food
shops and many supermarkets.
Make cake. Position one oven rack in center of oven.
Position second oven rack in bottom third of oven. Heat oven
to 3500F. Generously butter bottom and sides of 8-inch
springform pan. Line bottom with parchment paper and butter
paper. Melt chocolate in microwave safe bowl on high for 45
to 60 seconds. Stir until smooth. Mash chestnut puree with a
fork to loosen texture. In medium bowl with an electric
mixer beat yolks with 1/2 cup sugar at high speed for 3 to 5
minutes, until light and fluffy. In large bowl with whisk
attachment, beat egg whites until stiff peaks form. Gently
fold in remaining sugar using a whisk or clean rubber
spatula 30 to 60 seconds. Add chestnut puree to egg yolk
mixture and mix at low speed until combined. Fold in melted
chocolate until combined. Gently fold in egg whites by hand.
Pour batter into prepared pan and bake for 30 to 40 minutes,
until a toothpick inserted into center of cake comes out
clean. Remove from oven and cool on wire rack before
removing from pan.
Make icing:
Melt chocolate in microwave safe bowl on high for 45 to 60
seconds; stir until smooth. Whisk in egg yolk and butter.
Stir for 1 minute; set aside. Whisk together rum, sugar and
cream. Fold into chocolate mixture in three separate
additions, gently stirring after each addition. Using a
spatula, spread icing on top and sides of cake. Refrigerate
1 hour before serving.
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