The chestnut and chocolate bundt cake is a must-try dessert if you love chestnuts.
I make it with many of them, and I crumble some into the batter to taste them more with every bite.
In this dessert, the aroma of this autumn fruit is pronounced, and the cocoa part is not overshadowed by the presence of the latter, with which the chestnut flavor pairs beautifully.
Sprinkle it with powdered sugar, and you have a dessert suitable for breakfast or a snack, but perfect even after a meal, perhaps accompanied by a small glass of walnut liqueur.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 431.73 (Kcal)
- Carbohydrates 72.81 (g) of which sugars 36.14 (g)
- Proteins 7.23 (g)
- Fat 14.23 (g) of which saturated 8.26 (g)of which unsaturated 5.78 (g)
- Fibers 3.93 (g)
- Sodium 34.71 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz chestnuts (boiled and peeled)
- 7 tbsp butter
- 1 cup sugar
- 1 cup all-purpose flour
- 3 eggs
- 1/2 cup milk
- 1 packet baking powder
- 1 packet vanillin
- 3 tbsp unsweetened cocoa powder
- to taste powdered sugar
Tools
- Blender / Mixer
- Bundt Pan with a base diameter of 9 inches
- Electric Whisk
Preparation
To prepare the two-tone chestnut bundt cake, start by boiling the chestnuts by putting them on the stove in cold water and cooking them from boiling for about 40 minutes.
Salt the water with a moderate pinch of salt.
After the time has passed, drain part of the water and, keeping the pot covered, take out only a small amount of chestnuts at a time.
Peel them immediately, removing the outer shell and skin.
Weigh the final result with a scale to be sure you have the right amount of chestnuts.Considering this, it’s better to boil a few extra.
When cold, leaving some whole, blend all the others until you get chestnut flour.
Melt the butter over low heat and let it cool.
Separate the egg whites from the yolks and beat the whites to stiff peaks with the electric whisk.
Mix the yolks with the sugar and vanilla.
Then add the butter, chestnut flour, all-purpose flour, and milk.
Crush some chestnuts into small pieces directly into the batter.
Finally, add the sifted baking powder and then the egg whites, gently folding them in with a spatula.
When everything is homogeneous, divide the batter in half and add cocoa to one half.
Mix well.
In a bundt pan greased and floured or lined with parchment paper, pour the white part on one side and the cocoa part on the other side, slightly overlapping the ends as if forming a “hug” type cookie.
Bake in a preheated oven at 350°F for about 40 minutes, in the center of the oven, in static oven mode.
Before removing from the oven, always do the toothpick test.
Remove from the pan when it has cooled at least a bit and sprinkle with powdered sugar when cold.
The two-tone chestnut bundt cake is ready. Serve sprinkled with powdered sugar.
Storage
Under a glass dome for a maximum of 3-4 days.
Under a glass dome for a maximum of 3-4 days.
Here is a selection of products that are definitely useful in making desserts. Many of these I have purchased and tested myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these I have purchased and tested myself. To view the recommended products click here.
