Christmas Chocolate Cake with Chestnut Puree
recipe

A delightful, moist chocolate cake perfect for the holiday season, enhanced by chestnut puree. This cake can be baked in a cake pan or individual serving dishes and is beautifully finished with whipped cream infused with almond liqueur and figs.
Preparation Time: Over 60 minutes
Serving Size: 8-10 servings
Ingredients:
- 200 g dark chocolate
- 150 g butter
- 200 g sugar
- 3 eggs
- 250 g chestnut puree
- 100 g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 0.5 dl almond liqueur
- 2 dl heavy cream
- 100 g figs (fresh or dried)
Instructions:
1. Preheat the oven to 175°C (350°F). Grease a cake pan or individual serving dishes.
2. Melt the dark chocolate and butter together in a double boiler or microwave, stirring until smooth.
3. Add the sugar to the chocolate mixture and mix well.
4. Incorporate the eggs one at a time, mixing after each addition.
5. Stir in the chestnut puree until well combined.
6. Sift the all-purpose flour, baking powder, and vanilla sugar into the mixture. Gently fold until the batter is uniform.
7. Pour the batter into the prepared pan and bake in the oven for about 40-50 minutes, or until the cake is set.
8. Allow the cake to cool before serving.
9. Whip the heavy cream until soft peaks form, then add the almond liqueur and chopped figs.
10. Serve the cake topped with the whipped cream mixture.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 24 g
- Fiber: 2 g

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